Ingredients 175g shortcrust pastry
450g steak mince
2 cloves of garlic
1 red pepper
1 tbsp vegetable oil
1 tsp steak seasoning
1/2 tsp oregano
1/2 tsp salt
1tsp black pepper
150ml tomato ketchup
250g Cheddar cheese
1 tbsp American or Dijon mustard
Preheat the oven to 180 Celsius.
Place the shortcrust pastry in a large pie dish cover with tin foil, prick all over with a fork and weigh down with baking beans, rice, or similar. Bake for 20 minutes. Remove the foil and beans and then bake again for about 15 minutes until the pastry is golden brown.
Meanwhile, finely chop the onion and the garlic.
Heat the oil in a large, heavy-bottomed pan and then gently sweat the onion and garlic for 5 minutes.
Finely chop the red pepper and then add it to the onion and garlic. Cook for a few more minutes.
Add the mince and cook until it is browned all over. Make sure you break the mince into small pieces.
Add the steak seasoning, salt and pepper, oregano, and tomato ketchup. Stir through the mince.
Tip the mince into the shortcrust pastry pie base.
Grate the Cheddar cheese and mix with the milk, egg, and mustard.
Spread the cheese mixture on top of the mince. Although it may not look very thick, the egg will cause it to raise.
Bake in the oven for about 20 minutes or until the top is golden-brown.