(click on the text to highlight each stage):

1. Dry fry the minced beef and onions until browned. Add the carrots and cook for a further 5 mins. Add the flour and cook for 1 min then add the stock and Worcestershire sauce. Cover and simmer for 20 mins. Allow to cool completely
2. Meanwhile boil the potatoes in boiling water for 15 mins until tender, then drain well and mash with the butter and milk, and season to taste. Allow to cool completely
3. To make the pastry, place the flour and suet in a mixing bowl, season with salt and pepper then stir in 250ml milk to make a soft dough. Wrap in cling film and chill in the fridge for 30 mins
4. Pre heat the oven to 220°C, 200°C, fan, gas 7. Dust the work surface with flour and roll out the pastry to a circle about 40cm across, or large enough to line the base and sides and over the top of the pie. Drape the pastry inside a 23 cm 9in round spring form cake tin and press up against the sides. And overhanging the edge.
5. Fill the pie with the cold mince mixture, top with the mash, and pile the spinach on top. Fold the suet pastry up over the filling to enclose it , pinching the edges to seal. Brush with beaten egg. Bake the pie in the oven for 1 hour until golden brown and crisp and the filling has heated right through. Serve hot.