In a medium sized pan, using a little olive oil, cook the onion, carrot, dried oregano and mince until well browned. Sprinkle over flour and mix well to incorporate. Add stock in 3 batches, stirring well between each.
Add the tomato and Worcestershire sauces along with the shredded silverbeet and a ½ cup of water. Bring to a boil then lower heat to a simmer and cook for a further five minutes stirring frequently.
Season with a good pinch of salt, black pepper and nutmeg. Remove from heat and allow to steep for 15 minutes. Pre heat oven to 230°C/ 450°F.
Choose your desired dish and invert over pastry. Cut pastry rounds allowing an extra 5mm / 1/5th inch larger than the top of the dish. Fill the dish with meat mixture leaving a little space from the top.
Brush rim of pie dish with beaten egg, lightly press pastry round on top and brush with egg. Bake 15 – 20 minutes, until pastry is well risen. Serve with extra tomato sauce.
"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."
Judge – 2018 Sydney Royal Fine Food Show
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