|Minced beef||1 Pound (450 Gram, Raw)|
|Raw potatoes||6 Ounce, peeled, finely chopped (175 Gram)|
|Carrots||2 , peeled, finely chopped|
|Onion||1 Large, peeled, finely chopped|
|Mixed herbs||5 Milliliter (1 Teaspoon)|
|Freshly ground black pepper||To Taste|
|Ground nutmeg||1 Pinch|
|Plain flour||12 Ounce (300 Gram)|
|Margarine||3 Ounce (75 Gram)|
|Lard/White fat||3 Ounce (75 Gram)|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Mixing)|
|Beaten egg/Milk||1 (For Glazing)|
Mix together the mince, potato, carrots, onion and herbs and season the mixture very well with salt, pepper and nutmeg.
To make the pastry, sieve the flour into a bowl with a pinch of salt, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Knead lightly then roll out two-thirds of the pastry on a floured surface to fit an oblong tin approx 28 x 18 x 4cm (11 x 7 x 1 1/2 in) deep.
Add the filling, pressing it down evenly.
Roll out the remaining pastry to make a lid, damp the edges, place on pie and press the edges well together.
Trim off the surplus pastry and crimp the edges.
Use the pastry trimmings to decorate the top.
Brush with egg or milk and cook in a hot oven for 20 to 25 minutes, until beginning to brown; then reduce oven temperature to moderate and continue for a further 35 to 40 minutes.
Serve hot or cold.