2 tsp freshly cracked black peppercorns (we used Woolworths Macro)
1 egg, lightly beaten
Tomato sauce, to serve
SHORTCRUST PASTRY
200g cold unsalted butter, chopped
330g plain flour
1 tsp white vinegar
INSTRUCTION
For shortcrust pastry, place butter, flour and 1/2 tsp salt flakes in food processor and whiz until mixture resembles coarse breadcrumbs. Add vinegar and 1/3 cup (80ml) iced water, and pulse until mixture forms a ball. Transfer to a lightly floured work surface, halve dough and press each portion into a flat disc. Enclose each disc in plastic wrap and chill for 1 hour to rest.
Meanwhile, to make filling, heat 2 tbs oil in a saucepan over medium-high heat. Add onion, carrot and mushroom, and cook, stirring occasionally, for 4 minutes or until starting to soften. Add garlic and mince, and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add tomato paste and cook, stirring occasionally, for 2 minutes or until darkened slightly, then stir through flour.
Add stock, Worcestershire sauce, mustard, thyme and pepper, and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5 minutes or until reduced slightly. Transfer to a heatproof bowl and chill until completely cooled.
Preheat oven to 200°C. Grease a 20cm 1L (4-cup) pie dish.
On a lightly floured work surface, roll out 1 pastry disc to a 3mm-thick round. Use to line prepared dish, leaving 4cm pastry overhanging. Fill with cooled beef mixture and brush pastry edges with egg. Roll out remaining disc to a 3mm-thick round and use to top pie, pressing pastry edges together firmly with lightly floured hands. Trim excess pastry, then crimp edges with a piping-bag nozzle. Make a cross in pastry and brush with egg.
Place pie on a baking tray and bake for 1 hour or until golden. Serve with tomato sauce.
