Ingredients

• 6-8 sheets of puff pastry (depending on your pie-maker)
• 1 brown onion, finely chopped
• 1 large carrot, finely chopped
• 500g beef mince
• 3-4 tbsp curry powder
• 1 tsp mustard powder
• 2 beef stock cubes
• 1/4 cup tomato sauce
• 1 tbsp beef Gravox powder
• (Optional) 1/2 cup frozen peas

Directions

1. In a large pot, sauté diced onion and carrot. Once softened, add the beef mince and brown.
2. Add curry powder and mustard powder and stir through.
3. Add enough water to almost cover the pie filling mixture.
4. Add beef stock cubes and tomato sauce (don't overdue it, you can always add more to taste).
5. Simmer for a bit to reduce the liquid and use Gravox to thicken to a gravy. Season to taste with salt and pepper.
6. (Optional) Add the frozen peas if you're feeling folate deprived and cook for a further five minutes.
7. Follow the directions included with your pie-maker to thaw and cut-out your pie bases and lids from your pastry and cook the pies.