British pie of meat and onion

Whole kitchen in your Salted Proposal for the month January invites us to prepare a classic of British cuisine: British Pie

I have prepared the recipe of Jamie Oliver proposed to us from Whole kitchen with some small change. Of all the recipes that I have looked the most I liked this one and I'm happy with the result.

British pie of meat and onion (Jamie Oliver)

3 medium onions
2 carrots
3 celery sticks
2 sprigs of fresh rosemary
oil olive
2 bay leaves
500 grs. of minced beef meat
1 teaspoon of mustard
1 glass of beer
1 teaspoon of Worcestershire sauce
2 tablespoons of flour and a little more to sprinkle
1 cube of homemade avecrem
1 slice of broken dough (bought)
1 egg

For filling minced meat:

Peel and chop the onions, carrots and celery, which are well chopped.
We wash the rosemary leaves, remove the stems and finite picaca.
We put a large frying pan on a high heat, we take two squirts of olive oil, the vegetables, the rosemary and the bay leaves. Stir each minute for 10 minutes, or until the vegetables have softened and browned a little. Add the minced meat, and crumble the lumps with a wooden spoon. Add the mustard, the beer glass, Worcestershire sauce and 2 teaspoons of flour. We dissolve the homemade avecrem in a liter of boiling water and pour it in the pan. When it begins to boil again we lower the heat to the minimum and let it cook slowly with the casserole half covered for 1 hour stirring occasionally so that it does not stick.

To make the foot:

We put the minced meat filling in a big fountain and leave it until it cools off completely. We remove the mass from the refrigerator 10 minutes before stretching it. We preheat the oven to 180º. Sprinkle the work surface and roll with a little flour and stretch the dough until it acquires the thickness of a coin. When it has the sufficient size to cover the source and that on a little, we roll the mass around the roller and we unroll it on the source (do not worry if it breaks or it is torn by some place, we stick it and ready). We passed a knife by the edge of the source to trim the excess mass. Press on the edge of the dough with a fork to paste it and provide a drawing of waves. We make a hole in the center of the dough with the tip of a knife, paint the surface of the dough with the beaten egg and put it in the bottom of the oven for 40 minutes or until the dough is golden and crispy.

Source: Whole kitchen