Place a pan on to a medium heat then add the butter when it has melted then add the diced onion, thyme, sugar, 2g salt, 1g pepper and the cook on a medium heat for 10 –12 minutes till the onion is golden brown and caramelised. But stir the onion well as it can catch and burn on the pan. While the onion is cooking you can start to cook the mince, place a non stick frying pan onto a high heat and add the oil, when hot slowly add the mince not all at once as it could splash. Do not move the mince at first, as it will cool the pan down, wait 2 minutes before you do.

Add the rest of the salt and pepper and cook till golden brown for about 4-5 minutes, the mince will spit a little so be careful when you are stirring the mince. Turn the heat off from the frying pan and then place the meat from the pan into a colander with a bowl underneath to catch any excess oil. Then turn the heat back on to low and add the cooked onion to this to deglaze the pan of all the meat flavour. stir for a couple of minutes then add the meat back.

Mix them both well then add the flour and cook out for 1 minute, then add the stock a little §at a time stirring well. Once all the stock has been incorporated turn the heat up to full so the mince comes to a slow boil, turn the heat back down to simmer for 8-10 minutes. Then turn the heat off and place into a shallow metal tray. This mix makes 950g so you could if you like turn this into several things, a pie or with mash potato on top or just as it is with some pasta but for a pie you will need approx 500g beef filling.

Take the pastry and you will need 150g for the base and 140g for the top. Roll out the two pieces in flour to a 0.5 cm thickness for the base and the lid a little thinner. Let these rest and then place them onto your pie dish and the filling into the pie, egg wash the edges, and then place the lid on top. Eggs wash the top and then bake in the oven at 200c for 30 minutes.