Minced Beef Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenTurn the oven on to 200C/400F/Gas 6.
2. 2Heat the panWarm the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
3. 3Cook the onionsAdd the onion, then leave to cook for 2-3 minutes, then mix in the tomato purée and let it cook for 2-3 more minutes.
4. 4Mix in the flour and leave to cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce.
5. 5Bring to a boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Put to one side and leave to cool, then turn the meat mixture into a one litre pie dish.
6. 6ShapeRoll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
7. 7Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
8. 8Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake for 20-25 minutes, or until golden-brown.
9. 9ServeTo serve, slice the into wedges.