Ingredients
- 2 TBS olive oil
- 1 medium onion, peeled and finely chopped
- 3 tsp of garlic paste
- 1 pound of extra lean minced steak
- 1/2 tsp smoked paprika
- 1/4 tsp sweet paprika
- 1/2 tsp thyme
- 1/4 tsp ground chili pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 1 TBS brown sugar
- 1 TBS tomato ketchup
- 1 TBS yellow mustard
- 1 TBS balsamic syrup
- 1 TBS Worcestershire sauce
- 2 large free range eggs, beaten
- 1 dessert spoon sweet pickle relish
- 1/3 cup of seasoned dried bread crumbs
- 2 cups grated cheddar cheese
- 3 slices of partially cooked bacon
- pastry for one 9-inch pie tin
Preparation
Step 1
Preheat the oven to 200*C/400*F/ gas mark 6. Line a 9 inch pie dish with the pastry and flute edges.
Heat the oil in a large skillet. Add the onions and cook until they are softened and beginning to caramelize. Crumble in the beef and cook, stirring and mashing it with a fork, until it is cooked through. Stir in the garlic paste, both paprikas, thyme, chili, black pepper, and salt. Continue to cook until it begins to brown. Turn out the heat. Stir in the bread crumbs, brown sugar, ketchup, mustard, Balsamic syrup, Worcestershire sauce, pickle relish, and half of the cheddar cheese. Stir in the beaten eggs.
Spread the mixture into the prepared crust. Bake for 20 minutes. Remove from the oven. Sprinkle with the remaining cheese and the partially cooked pieces of bacon, cut in half crosswise, placing them in a spoke manner. Bake for an additonal 20 to 25 minutes, until the crust is crisp and the pie is golden brown. Let stand for 5 minutes before serving. Cut into wedges to serve.
Note: you can serve your traditional burger toppings with this if you like.