For the filling: Heat a tablespoon of oil in a large pan, and add the beef - cook until no longer pink. If there's a lot of liquid, spoon it off.

Put in the onion and carrot, cook until just beginning to soften, 3-4 minutes then add the Holland peppers and green onions - stir to mix in.

Clear a little space in the middle of the pan, add a bit more oil then the garlic & ginger - give it 30 seconds or so to get fragrant, then stir into the beef mixture.

Sprinkle the flour over the top, and when fully mixed in add the broth, soy and chili powder - mix well, cover with a lid and simmer 10 minutes.

Kill the heat, take off the lid and let cool before making into a pie.

For the pie(s): Preheat oven to 375.

For a single crust, spoon the cooled filling into a 9-inch pie plate or individual cups, top with a big handful or two of the cheese, then unroll the pastry dough or puff pastry and place over the top allowing some to hang over the edge. Trim edge, and brush with beaten egg, then make a couple small slits in the top - bake until golden brown. If it starts browning too quickly, cover lightly with foil.

For a double crust, fit a piece of parchment into pie plate or cups, fill with uncooked rice or beans and pre-bake 15-20 minutes, then remove parchment and beans.

Spoon in the filling, top with the cheddar, then cut puff pastry to fit the top, then brush edge with beaten egg, and place egg side down crimping edges.

Brush top with beaten egg, make a couple small slits in the top - bake 25-30 minutes or until golden brown.