Preheat the oven to 200C/400F/Gas 6.
For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add enough water to make a smooth dough and blend again until the mixture comes together.
Turn the dough out onto a floured surface and roll out, with a rolling pin, to fit over a small ovenproof dish, allowing a little excess.
For the filling, heat the oil in a large frying pan, place the onion and beef into the pan and cook until softened and golden-brown. Add the garlic, mushrooms and thyme and cook for a further minute.
Transfer the filling mixture to a small ovenproof dish and cover with the pastry lid. Brush the pastry all over with the beaten egg.
Transfer the dish to the oven and bake for 12-14 minutes, or until cooked-through and golden-brown.
For the spinach, melt the butter in a frying pan, add the spinach and cook for 2-3 minutes until wilted.
For the couscous, place the couscous, parsley, basil, chives and lemon zest and juice into a bowl, mix well and season with salt and freshly ground black pepper.
To serve, transfer the pie to a plate along with the spinach and couscous.
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