Dairy Free Family Pie

Last nights dinner was meat & veg pie.
No more store-bought for us so with a small degree of uncertainty I set about creating my own.
I used what veg I had.
You could substitute for others but I'll write what was in ours this time.
This was such a hit that even YaYa ate all of her dinner!!!


Yummy Meat & Veg Pie (dairy-free)
1 1/2 tablespoons worcestershire sauce
3 tablespoons salt reduced tomato sauce
1 cup beef stock
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
700g beef mince
1 peeled & grated carrot
1 BIG handful of baby spinach
1/2 cup frozen corn
3 tablespoons plain flour (I used wholemeal)
3 sheets frozen pastry (Vegan)
1 egg, lightly beaten
oven baked potato (chippie-cut) to serve
Method
*Note*-After making the filling it needs to cool -this will take some time.

• Combine sauces & stock in a jug. Set aside.
• Heat oil in large frypan over medium heat.
• Add onion and garlic - cook 3-4 minutes or until tender.
• Increase heat to medium-high and add mince.
• Cook, stirring for 5 minutes or until browned.
• Add carrot, corn and spinach (or other veg) and stir to combine.
• Add flour and cook, stirring for 1 minute. Mixture will thicken.
• Gradually add stock/sauce mixture.
• Bring to the boil stirring constantly. Set aside to cool completely.
• Preheat oven and baking tray to 210°C.
• Lightly grease a 4cm deep, 20 cm pie dish.
• Line base & sides with pastry.
• Spoon cold mince mixture into pastry case.
• Brush pie edges lightly with egg. Place another pastry sheet over top to cover.
• Trim excess pastry and pinch edges together to seal.
• Brush pie top with egg.
• Using a sharp knife, make 2 small cuts on pie top to let steam escape.
• Place pie on hot baking tray* and bake for 40-45 minutes or until top is golden.

Serve with sauce and chips.

*The hot baking tray will reflect heat onto the pies base, producing a crispy pastry base.