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1
Place flours, oats and salt together in a food processor and process to a fine meal.
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2
Add oil and process until combined.
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3
Add trim milk gradually and process until pastry comes together.
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4
Be careful not to make it too wet.
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5
Allow to rest for around 30 minutes before using.
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6
Heat oil in a heavy bottomed pan.
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7
Add onion and cook over medium heat for a couple of minutes; add mince and brown.
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8
Add carrot, peas, stock and tomato sauce or relish and cook, covered, for around 15 minutes.
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9
Mix flour and water together to a paste and add to meat; stir until sauce has thickened.
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10
Season to taste with salt and pepper and cool before using.
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11
Divide pastry into 2 portions, one slightly bigger than the second.
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12
Roll out the bigger portion to the shape of the pie dish, plus about 4-5cm larger all around.
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13
Line bottom and sides of a 22cm pie dish (or just use pastry as topping, as per photograph).
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14
Add cooled filling and then top with second pastry round (22cm diameter).
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15
Press sides together to seal.
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16
Brush top with a little milk and then pierce with a fork or knife in many places to allow steam to escape.
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17
Bake at 190C for around 20 minutes and then at 180C for a further 10-15 minutes.
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18
Serve hot with salad.
