To make the pastry for the pie, place the flour in a large mixing bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs. Stir in the water a little at a time until the pastry starts to come together, then gather it quickly into a ball. Wrap the pastry in cling film and place it in the fridge to rest for at least 30 minutes.
Pre-heat the oven to Gas 7, 220ºC, fan 200ºC.
Place a large non-stick frying pan on a medium heat and dry fry the mince. Once it is evenly browned, drain off the fat then add the diced onion, the stock cube made up in 150ml (¼ pint) water. Cook for about a further 10 minutes.
While the mince is cooking, roll out half the pastry and line the bottom of a 23-25cm (9-10 inch) pie dish.
Strain all the stock off the mince but keep it to one side, as it makes great gravy. Spoon the mince into the pastry-lined pie dish then pour over the beans. Roll out the rest of the pastry to make the pie top. Moisten the edges of the pastry base and place the lid on top of the filling, pressing the top and bottom together. Trim the excess pastry around the edge of the pie dish and cut two steam holes in the top.
Bake in the oven for around 25-30 minutes or until golden.
Enjoy hot or cold.
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