Classic Mince and Onion Pie

Ingredients:
3 Medium Onions
2 Carrots
2 Sticks of Celery
Olive Oil
500g Minced Beef
1 tsp Marmite
1 tbsp Worcestershire Sauce
2 Teaspoons Flour, plus extra for dusting
A splash of milk
500g Shortcrust Pastry
1 beef stock cube

Method:
1. Peel then roughly chop the onions, carrots and celery.
2. Place a large pan on high heat.
3. Add 2 lugs of oil and all the vegetables to the pan.
4. Stir every minute for about ten minutes until the vegetables have slightly softened.
5. Stir in the beef and break it up with a wooden spoon.
6. Add the Marmite, Worcestershire Sauce and the flour.
7. Dissolve the Stock cube in one litre of boiling water and add to the pan.
8. Bring to the boil then turn the heat down and simmer with the lid slightly off for an hour stirring time to time to stop it catching.
9. Fill a baking dish with the contents of the pan to allow it to cool down.
10. Remove the pastry from the fridge and let it stand for ten minutes, meanwhile preheat the oven to 180c/gas mark 4
11. Dust a surface and roll out the pastry to the thickness of a one pound coin.
12. Wind the pastry around a rolling pin and cover the baking dish, then cut off any excess pastry with a knife.
13. Press down on the sides of the pastry to "crimp" it.
14. Make a hole in the middle of the pastry with a knife, t brohen brush the surface with a little milk.
15. Bake on the bottom shelf of your preheated oven for 40 minutes, until the pastry is golden brown and crispy.