In a large saucepan, mix together the beef, onion, and olive oil and cook for about 5-6 minutes. Add the garlic and fry for a few more minutes.Towards the end of the beef cooking time, add the sugar and the chopped tomatoes and cook for another 5 minutes. Add the wine, bring to a boil. Cover the pan and cook the mix until tender in medium heat for about about 45 minutes. When the beef is done, stir the cumin, salt and pepper into that pan until evenly blended.Let it cool down.
Preheat the oven to 190C/Gas 5.Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.
Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.