Preparation time: 20 minutes.
Cooking time:45 minutes in total.

• 30ml / 2 tbsp Vegetable oil
  
  
• 1 onion, finely chopped
  
  
• 10ml / 2 tsp dried oregano
  
  
• 2 Cloves of garlic, crushed
  
  
• 500g / 1lb 2oz Minced, lean, British beef
  
  
• 30ml / 2 tbsp tomato puree
  
  
• 60ml / 4 tbsp plain flour
  
  
• 1 Beef stock cube
  
  
• 250ml / 9fl oz cold water
  
  
• 60ml / 4 tbsp Worcester sauce
  
  
• 180g can Kidney beans, rinsed and drained
  
  
• Salt and pepper
  
  
• 2 x 280mm diameter ready made shortcrust pastry discs
  
  
• 1 egg, beaten
  

1. Heat the vegetable oil in a pan, add the onion and oregano, cook for 3 minutes. Next add the garlic and beef and stir over a high heat until the meat has changed colour and is lightly cooked.
   
   
2. Add the tomato puree and flour and keep on the heat stirring all the time, the mixture will become quite thick - this ensures the pie is not too runny when finished. The bottom will start to catch but that's fine, this is where you get flavour and colour from.
   
   
3. Sprinkle over the crumbled stock cube, and stir in the water. Next add the Worcester sauce, kidney beans and season. Cook slowly for 10 minutes, stirring often, then cool.
   
   
4. Preheat the oven to 200° C, Gas 6. Line the bottom of a loose bottomed pie dish with one of the pastry circles. Carefully spoon in the mince mixture, and lay the second piece of pastry on top sealed with a little beaten egg.
   
   
5. Brush beaten egg over the top of the pie, make three small incisions in the top and bake in the oven for 30 - 40 minutes. Leave to cool for 15 minutes before cutting.