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Make this simple pie recipe even easier by cooking the filling in a slow cooker the day before you want to serve it.
Ingredients
- 500g/1lb 2oz beef stewing
steak salt and pepper - 2 tbsp
vegetable oil - 1 tbsp
cornflour - 1
onions, chopped - 2
carrots, chopped - 2 sprigs
thyme, leaves picked - 160g/5¾oz whole button
mushrooms - 1
beef stock cube, dissolved in 400ml/14fl oz water - 1 free-range
egg yolk, beaten - 100g/3½oz
puff pastry, rolled to 5mm thick
Preparation method
-
Season the beef with salt and black pepper.
-
Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.
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Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.
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Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.
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Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.
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Preheat the oven to 180C/350F/Gas 4.
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Spoon the cooled meat mixture into a large pie dish.
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Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.
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Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.
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Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown.
Less than 30 mins preparation time
Over 2 hours cooking time
Serves 4
