250g beef stock (a stock cube dissolved in water is fine)
pinch salt and ground black pepper
2 sheets shortcrust pastry
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Method Prep:10min › Cook:40min › Ready in:50min
Heat 1 tablespoon of oil on a medium heat and sweat the chopped onion, pimento pepper, mushrooms and garlic for about 10 minutes. Add the thyme and minced beef and cook for 5 minutes. Drain excess fat.
Sprinkle the plain flour over the meat and cook for a further minute. Add tomatoes and haricot beans. Add the beef stock, season with salt and pepper and bring to the boil. Reduce to simmer and cook until the gravy has reduced by half and thickened, about 20 minutes. Remove from heat and allow to cool.
Chuck in a pie case, stick a lid on and bake at 170 C / Gas 3 for 35-45 minutes.