Instructions
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook, breaking it up with a spoon until browned and cooked through.
Stir in the tomato paste and cook for another minute, allowing it to caramelize and deepen the flavor.
Sprinkle the flour over the meat mixture and stir to combine. Cook for about 1 minute to form a roux.
Gradually add the beef broth, stirring constantly to avoid lumps. The mixture should start to thicken.
Add the Worcestershire sauce, dried thyme, carrot, and peas. Season with salt and pepper to taste.
Allow the mixture to simmer on low heat for about 10-15 minutes, until it thickens and the flavors meld together. Let the filling cool for a few minutes before using it to fill the pies.
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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