Recipe for the day

Beef and Tomato Pie 380 g pastry which is made from 380 g plain flour, §90 g butter or lard or a 50:50 mixture 1 medium onion 1 carrot Maybe a celery stick if you like 500 g minced beef 1 garlic clove 3 tablespoons tomato puree 3 teaspoons Worcestershire Sauce 400 g can tomatoes 1/2 teaspoon thyme 1/2 teaspoon oregano Salt and pepper 120 g grated mature Cheddar Cheese Chop the onion, carrot and garlic finely - and the celery if you choose Stir in the meat and tomato puree Cook until the meat changes colour and stir in 1 400 g tin chopped tomatoes, or you can use chopped fresh tomatoes if you like Add the Worcestershire sauce Add 150 ml water Add the herbs and cover, cooking at a simmer for 40 minutes Allow to cool while you sort your pastry Make your pastry and chill for 30 minutes To make the pastry     Cube the fat and add to the sifted flour and a teaspoon of salt     Rub the fat in until you have crumbs     Add sufficient water to make a moist paste     Store covered in the fridge until required Grease a pie dish and line with 2/3 the pastry Spoon in the meat and cover with the cheese Roll out the lid and bake in a moderate hot oven, 190ºC, 375ºF, Gas 5 for 35 minutes