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From cooks.com

1 oz. butter

2 sm. onion, finely chopped

2 lbs. chopped sirloin

2 tbsp. plain flour

2 1/2 c. bouillon or stock

1 tsp. dried thyme

2 tbsp. Worcestershire sauce

1/4 c. chopped parsley

Salt and pepper to taste

Pinch nutmeg

1 egg, beaten

Melt butter in saucepan. Add onions and fry over moderate heat until onions soften. Add beef and fry pressing down with fork until beef is browned. Drain,

sprinkle flour over beef, stir an continue cooking for a further 2 minutes. Remove pan from heat. Gradually add stock. Return pan to the heat and stir

constantly until mixture boils and thickens. Add all remaining ingredients. Cover pan and simmer over a low heat for 30 minutes. Line pie tin with pastry.

Prick the base several times with a fork. Using a knife trim off excess pastry. Spoon filling in. Brush around edge with beaten egg. Top with pastry pressing

edges together. Cut a hole in center of pie. Brush with remaining egg. Cook at 400 degrees for 25 minutes or until golden brown.

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