Preheat your oven to 180℃.

Add the beef mince to an oiled pan on medium-high heat. Use the spatula to break the meat apart into mince. Cook the beef mince until browned, and remove any excess fat.

Whilst the beef mince is browning, prepare your vegetables. Peel and dice the onion and carrot into small pieces.

Once the mince has finished cooking, remove from the pan and set aside in a bowl. Add the onion and carrot to the pan and saute until the onion begins turning translucent, then also add the crushed garlic. Saute for a further few minutes.

Season the aromatics and carrot mix with the beef oxo cube, garlic powder, onion powder, and italian herbs. Give these a good stir. Then mix together the bisto powder and water separately to form a gravy.

Pour the bisto gravy into the pan, as well as the soy sauce and worcestershire sauce. Leave everything in the pan to simmer and thicken for 5 minutes.

Transfer the beef mince mixture to an oven safe dish. Sprinkle the grated tasty cheese over top, then add the layer of processed cheese slices. Pop this in the oven for a few minutes to let the cheese melt slightly.

Cut the flakey pastry into pieces to fit your dish. Place the flakey pastry on top of the mince and cheese mixture. Lightly poke small holes across the pastry.

Place the mince and cheese pie in the oven for 20 minutes. Half way through, brush melted butter over the top of the pastry, then put the pie back into the oven at 200℃.

Let the pie cool slightly before serving, then enjoy!