Serves – 4
- Preheat oven to 220°C (200°fan-forced). Heat oil in a large non-stick frying pan over medium-high heat and cook onion for 2-3 minutes or until softened. Add mince and cook for 3-4 minutes, stirring with a wooden spoon, until browned.
- In a small bowl mix flour with stock until smooth. Add stock mixture, sauces and Vegemite to mince. Stir and bring to the boil. Reduce heat to medium-low. Simmer gently for 8-10 minutes until mixture has thickened. Stir through spinach until wilted. Season.
- Meanwhile, using a small sharp knife, cut pastry into 4 rounds slightly bigger than four 1-cup capacity ramekins. Place pastry rounds onto a large tray lined with baking paper. Gently mark the edges of the pastry with a fork. Lightly brush pastry with egg and bake in the oven for 20 minutes or until crisp, golden and puffed.
- Divide warm pie filling between ramekins and top with pastry rounds. Serve with mash potato, peas and extra tomato sauce.
Recipe sourced from australianbeef.com.au