Ingredients

• 1 onion, chopped
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1-1/2 cups beef stock
• 1 tsp salt
• pepper to taste
• 1/2 tsp mixed dried herbs
• 2 tbsps parsley, chopped
• pinch of nutmeg
• 1 tbsp worcestershire sauce
• 3 tbsps all-purpose flour
• double pastry for 9" pie
• 1 egg, beaten

Directions

• Saute onion in olive oil until soft.
• Increase heat and add ground beef.
• Cook until meat begins to brown and add stock. Stir thoroughly.
• Add seasonings, herbs, nutmeg and sauce.
• Cover and simmer gently for 30 minutes.
• Blend flour with a little cold water to make a smooth paste.
• Thicken beef mixture with the paste and allow to cool.
• Make pastry and line a 9" pie plate.
• Place the cooled meat mixture into the pastry.
• Moisten the pastry edge.
• Roll out remainder of pastry and place on top of pie.
• Seal pastry edges together, trim and flute.
• Decorate top of pie and glaze with a beaten egg.
• Bake in a 425 degree oven for 15 minutes.
• Reduce heat to 350 degrees and bake a further 25-30 minutes.