Boil the potatoes in salted water until soft then
drain and mash with a little milk and butter. cool.
In a medium sized saucepan brown the mince then drain off any fat. Add the french onion soup, water and tomato paste. Stir until thickened and boiling, then remove from the heat and cool.
Preheat oven to 180 degrees C. Spray 2 pie dishes with cooking spray.
Lightly fry the onion, put aside. Lightly fry the bacon. put aside. Lightly fry half the beaten egg swirling to make a circle about the size of the pie dish then put aside. Repeat with other half.
Line the bottom and sides of the pie dishes with pastry. Cover pastry bottom with half the mashed potato, then half the meat, then half the onion, then half the bacon, then one of the egg circles.
sprinkle the whole top with grated cheese. Cover with more pastry then crimp and trim edges. Brush with some milk.
Repeat in other pie dish with rest of the ingredients.
Cook for 20 -25 minutes or until golden brown and base is cooked. cover top with aluminium foil if needed until base browns.
Chilli Tomato Sauce: Mix the sweet chilli sauce and the tomato sauce together until well combined. Serve on the pie.