Directions

1. Preheat the oven to 180°C, fan bake, and lay pastry sheets out to defrost.

2. In a large casserole or deep fry pan, melt the butter and sauté the finely diced onion for 2-3 minutes to soften, then add the mince.

3. Brown the mince for 5-7 minutes, cooking off any water that may be present and breaking up the mince with a wooden spoon. Add Blow my Coals and Italian Stallion.

4. Stir through Fry-Yay.

5. Pour in beef stock and stir well. Simmer over medium-low heat for 5-10 minutes for the flour to cook out and the sauce to thicken. Stir regularly. Check the seasoning, and if needed, adjust and add Man Grind Salt Flakes if needed.

6. Line your pie dish and fill it with the mince mixture. Top with a generous layer of grated cheese.

7. Use the remaining pastry to form a lid. Crimp the edges together to seal the pie. Brush with beaten egg and prick a few holes in the top with a sharp knife to allow steam to escape.

8. Bake for 40 minutes or until the pastry is golden and crisp.

9. Leave to stand for 5-10 minutes before serving; this should make it easier to scoop out.