• Preheat the oven to 220 C

The filling

• Peel and dice the onions and saute for a few minutes in butter in a saucepan or pot. Add the Marmite at this stage to the onions, if you don't like Marmite then just skip it.
• Peel and grate or finely mince the garlic and add to the pan together with the mince and fry the mince until cooked.
• Clean and de-stem the mushrooms, then dice and add to the pan, mix them in well and let cook for a few minutes.
• Sprinkle the gravy powder over the mince and mix in well, once mixed in add the water or stock while stirring.
• Bring to a boil and let simmer while stirring for 2 to 5 minutes.
• Transfer to your dough covered baking dish and cover with the other half of the dough. Then brush some milk on top and make an air vent on top, and bake in a preheated oven for 30 minutes or until golden brown.

The dough

• In a clean bowl mix the flour with the salt and pepper, then add in the cubed butter.
• Use either two knives, a dough blender, or simply your hands to incorporate the butter into the flour. Keep working until the flour starts to look like wet sand, and there are no more lumps of butter.
• Add a tablespoon of water at a time until the dough comes together and you can form a ball.
• Let rest in the fridge for 15 to 30 minutes.
• Grease and flour either two shallow 16 cm oven dishes or one shallow 25 cm oven dish.
• Roll out the dough and cover the oven dish, add in your stuffing and place the other half of the dough on top and crimp the edges.
• Then brush some milk on top and make an air vent on top, and bake in a preheated oven for 30 minutes or until golden brown.
• Serve as a side dish for dinner, perhaps you might want to eat it with some English mustard.