I don't really have a recipe, Ms M, I just kinda made it up a long time ago because I didn't like commercial pies. I make chicken ones as well, but a little differently.
I just make a shortcrust pastry, and for my filling I cook the beef with onions and garlic just until the pink is gone, add some flour and beef broth and frozen peas (sometimes with corn and carrots). I cook till the flour is cooked and there is just a tough of gravy but not too thin. I season with salt, pepper, Italian herbs (my own blend but you can use anything) and a couple of drops of Worcestershire sauce.
I make individual pies in small foil pans, using a top and bottom crust, slitting the top once or twice. I freeze them this way and when I am ready to use them I thaw, add an egg wash to the tops and bake at 400 until the pastry is brown and the filling is hot and bubbly.
I don't have pictures but will be sure to take some.