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Preheat oven to 350 F.
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1.
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In a deep skillet over medium high heat, crumble the ground meat and add enough water to cover it.
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Bring the mixture to a boil, lower the heat and let it simmer gently for about five minutes, stirring occasionally until it is cooked though.
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Drain the meat into a large colander and transfer it to a mixing bowl.
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Break up the meat with a large spoon mashing it against the side of the bowl until has reached a fine texture.
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2.
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In a small saucepan, combine the carrots, potatoes and onion.
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Cover them with cold water and bring to a boil.
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Then lower the heat and simmer the vegetables until they are tender (about five minutes.)
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Strain the vegetables in the colander but reserve 1/2 cup of the liquid.
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3.
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In a separate saucepan over medium heat, melt the butter.
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Add the flour and stir for two minutes.
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Add the beef stock, garlic and fresh herbs.
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Simmer and stir for 3 minutes.
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Add salt and pepper to taste.
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Remove from heat and set aside.
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4.
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Add the sauce into the bowl with the cooked meat.
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The mixture should be moist, but not runny.
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If it is too dry, add a little of the cooking liquid from the vegetables.
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Gently stir in the cooked vegetables.
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Put one pie crust into a deep pie pan.
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Add the filling mixture to the lined pie pan.
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Smooth the top of the filling and cover with second pie crust.
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Crimp the top and bottom crusts together using your finger and thumb.
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Slash the top of the pie crust three of four times using a sharp knife.
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Put the pie pan on a foil lined rimmed baking sheet.
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5.
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Bake in the oven for 45 minutes until golden brown.
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Remove pan from the oven and set it on a wire rack.
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Leave the pie to settle for a few minutes before cutting it into thick wedges.
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Serve at once with a steamed green vegetable or salad.
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This recipe is adapted from The Garner Museum Cafe Cookbook.
