1tablespoonWorcestershire sauceI use Lea and Perrins
2teaspoonsall-purpose flourplus extra for dusting
1quartbeef brothuse less if you like less liquid in the filling
prepared pie dough2 – 2×9 inch, refrigerated
1large eggor a splash of milk
Instructions
Beef Filling:
Peel and roughly chop the onions, carrots and celery.
Remove the rosemary leaves from the stalks and finely chop.
Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
Stir in the ground beef and break up any large pieces.
Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
Add the beef broth and bring to a boil.
Turn the heat down, put a lid on leaving it partially open, and simmer for about an hour. Make sure you stir it every so often.
Pie:
Fill a large baking dish with the beef filling and let it cool.
Remove the pastry from the refrigerator 10 minutes before you need to roll it.
Preheat oven to 350 degrees F.
Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it’s large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough.
Using a fork, press down all around the edge of the dough to crimp it closed.
Make a hole in the middle of the dough, using the tip of a knife.
Brush the top of the dough with the beaten egg (or milk).
Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.