- 2 tablespoons olive oil
- 2 onions finely chopped
- 750g minced (ground) beef
- 200g (3 medium) carrots, grated
- 200g (2 ½ medium) parsnips, grated
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- Pepper to taste
- 2 sheets Ready made parve shortcrust pastry, defrosted
- 1 egg, beaten
- ½ teaspoon Nigella seeds
In a large sauté pan, heat the olive oil, one hit add the onions and sauté until onions are soft and turn golden, 5-8 minutes. Add the beef and brown the beef, breaking it up until no trace of pink remains.
Carrots and parsnips to the beef and onion mixture, mix well. Add the soy sauce, Worcestershire sauce and tomato paste, mix until everything is well combined, season well with pepper.
Allow the mixture cool, to room temperature.
Preheat oven to 180C (350F).
Line a standard pie dish with one sheet shortcrust pastry. Fill with cooled down meat mixture, top second sheet of pastry, crimp edges together, make a couple of vents in the top pastry.
Brush the pie with beaten egg and sprinkle with Nigella seeds.
Bake for 45 minutes in the lower third of the oven.
Serve warm with ketchup and mustard.