Hmm. Only 3 stars? Well, remember this was written before 5 stars became the golden standard. It really is particularly yummy, especially if you can be bothered making the pastry.
2 bacon rashers, chopped
2 medium onions, finely diced
750g hamburger mince
2 medium carrots, grated
1 level teaspoon salt
1/2 level teaspoon pepper
1/4 level teaspoon mixed herbs (This is dried mixed herbs)
1/2 level teaspoon dry mustard (Mustard Powder)
1/4 cup tomato sauce
1 Tablespoon Worcestershire sauce
1/2 beef stock cube
2 level Tablespoons chopped parsley (fresh)
1 cup soft white breadcrubs
1 quantity of double crust pastry
Saute bacon.
Add onions and cook until golden.
Add hamburger mice and brown well.
Add next 9 ingredients.
Cook 2-3 minutes.
Stir in breadcrumbs.
Cool.
Roll out pastry to line a 23cm pie plate. (Remember that you will need two sheets – one for the base and one for a lid)
Spoon cold filling inot pastry shell.
Glaze edges with milk.
Cover with second sheet of pastry.
Press edges together (Mum usually used a fork, making a pattern with the tines).
Glaze the top with milk and make 4 slits in the pastry.
Bake at 230 deg C for 20-25 minutes.
Serve hot or cold.
There is often enough pastry and filling leftover to make another small pie.
