Fry the mince until brown. Drain the mince and add the onions and continue to fry for a few minutes.
Add the mustard and 1tbsp flour, mix together and add a generous of tomato puree or tomato sauce. Mix all the ingredients together and then transfer to a casserole dish.
Make the stock and pour over the mince, just enough to cover so the mixture remains thick.
Mix together the margerine and flour so that you form a pastry mixture. Roll the pastry out, then using small round pastry cutters cut rounds out. Place these on top of the mince and brush with milk.
Place in the oven on Gas Mark 5 for 30 minutes or till the rounds are brown and serve with mashed potato and brussel sprouts.
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