Beef veggie pie, lactose free

Ingredients

• 500 g Beef mince
• 150 ml Homemade beef stock
• 1 tbsp Olive oil
• 2 tbsp Tomato sauce
• 450 g Puff pastry, lactose free
• 80 g Green peas, frozen
• 1 pcs Onion, chopped
• 1 pcs Red bell pepper, finely diced
• 1 pcs Zucchini, grated
• 1 pcs Carrot, peeled and grated
• 1 pcs Egg
• 2 tbsp All purpose flour
• 1 tbsp Worcestershire sauce

Method

1. Combine Worcestershire sauce, tomato sauce, and stock in a jug.
2. Set aside.
3. Heat olive oil in a large, non-stick frying pan over medium heat.
4. Add onion and cook, stirring, for 3 to 4 minutes or until tender.
5. Increase heat to medium-high and add minced beef; cook, stirring, for 5 minutes or until browned.
6. Add carrot, bell pepper, zucchini, and peas.
7. Stir to combine.
8. Add flour; cook, stirring, for 1 minute.
9. Gradually add stock mixture and bring to a boil, stirring constantly.
10. Set aside to cool completely.
11. Preheat oven and a baking tray to 210°C.
12. Lightly grease a 20-cm pie dish.
13. Roll out puff pastry to 0.5cm thick; cut in half and cut both according to pie dish shape.
14. Line base and sides with shortcrust pastry.
15. Spoon cold minced mixture into pastry case.
16. Brush pie edges lightly with egg.
17. Place puff pastry sheet filling to cover.
18. Trim excess pastry and pinch edges together to seal.
19. Brush pie top with egg. Using a sharp knife, make 2 small cuts in pie top (or feel free to be creative in decorating the top, just be sure that there's at least two cuts where the excess liquid can evaporate).
20. Place pie on hot baking tray and bake for 40 to 45 minutes or until top is golden.
21. Set on wire rack to cool slightly before serving.