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Line a pie tin with shortcrust pastry and blind bake in a preheated oven at 170°C (fan) for 15-20 minutes
In a pan on medium high heat, brown the beef mince then add diced onion
Continue frying for 2-3 minutes, then add tomato puree, mixed herbs, salt and pepper
Mix everything through, then add a few tablespoons of flour
Mix the flour through, then add beef stock and Worcestershire sauce
Mix again and bring to a simmer, frequently stirring until the liquid reduces
Transfer the filling to the shortcrust base then egg wash the edges
Drape the puff pastry on top and crimp the edges with a fork
Trim any excess off and evenly egg wash the top of the pie, inserting one or two holes
Transfer to a preheated oven at 170°C (fan) for 30-35 minutes or until evenly golden
Serve with mash and gravy