1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and fry until golden and fragrant, about 5 minutes.
3. Add the mince to the pan and fry until golden and cooked through, breaking it up with a wooden spoon as it cooks.
4. Add the grated carrot and chopped pepper to the pan and fry for a few minutes until soft.
5. Add the chopped tomato, tomato paste, oregano, cumin, salt and pepper. Mix all the ingredients well and simmer for about 10 minutes to combine the flavours.
6. Meanwhile, line a cake tin with shortcrust pastry or puff pastry, pressing down firmly around the edges.
7. Pour the meat mixture over the pastry on the baking sheet.
8. Cover the cake with another sheet of shortcrust pastry or puff pastry, sealing the edges well.
9. Make a few small slits in the top of the pastry to allow steam to escape while baking.
10. Bake the cake in the preheated oven for about 25-30 minutes or until the crust is golden and crisp.
11. Leave to cool slightly before cutting and serving.
