(Serves four)

300 g plain flour
1 tsp mixed dried herbs
Salt and pepper
150 g butter or margarine
2 tbsp olive oil
1 onion, chopped
500 g minced beef
150 g each diced or coarsely grated carrots and zucchini
1 tbsp each chopped parsley and celery leaves
1 tbsp each tomato paste and Worcester sauce or HP sauce
150 ml beef stock
2 small eggs, beaten
4 tbsp crème fraîche or cream

• Sift the flour into a bowl, stir in the mixed herbs and a pinch of salt and pepper, then rub in the butter. Mix to a dough with iced water and knead lightly. Cut off and reserve about a third of the pastry, wrap it in clingfilm and chill. Roll the rest out to line a 23-cm fairly deep tart tin or flan dish and chill in the fridge for half an hour.

Heat the oil in a large pan, add the onion and fry until starting to soften, then add the beef, stirring and turning it until it loses its raw colour. Add the diced carrots and continue to cook and stir for two minutes more. Stir the zucchini, parsley, celery, tomato paste and Worcester sauce, then add the stock, bring to the boil, and simmer for about 15 minutes or until the stock has evaporated.

Reserving a tablespoon of the beaten egg for glazing, add the rest to the meat, together with the crème fraîche and plenty of seasoning. Mix well and allow the meat to cool slightly.

Preheat the oven to 220ºC. Roll out the reserved pastry and cut it into strips. Spread the meat mixture into the pastry case and make a lattice on top with the pastry strips, then glaze the lattice with the reserved egg.

Bake for 10 minutes, then lower the heat to 200ºC and continue to cook for another 30 minutes, laying a piece of foil gently on top if it starts to brown too quickly. Cut into wedges and serve.

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