Sunday dinner this week paid homage to pie week and we just had to go old skool with a meat and potato pie in rich beef gravy.
My mum used to make this when we were kids and I can remember the meat bubbling away for hours. I loved it with pickled red cabbage and lashings of Worcestershire sauce. The boys looked disgusted when I told them!
I made the meat filling entirely in the slow cooker to save on time and effort, then added some almost cooked potatoes just before assembling with a shortcrust lid.
This recipe easily feeds 6 or 4 with plenty of seconds! Enjoy!
1 kg cubed lean braising or casserole steak
1 onion, peeled and sliced
2 carrots, peeled and sliced
2 beef stock cubes
Good dash or two of Worcestershire sauce
1 Tbsp plain flour
1/2 tsp dried thyme
1 bay leaf
Sheet of ready rolled shortcrust pastry
1 egg, beaten to wash pastry
600g peeled potatoes, cut into chunks
Boil the potatoes until almost cooked (not falling apart), drain and set aside.
Add the meat and flour to a slow cooker or casserole pot, season and mix. Add the veg, beef stock cubes, thyme, Worcestershire sauce, bay leaf and pour in enough boiling water to just about cover the meat. Pop the lid on.
Slow cook on low for 6-8hrs or put in a 150oC fan oven for 3-4 hrs until the meat is tender.
Transfer the meat to a rectangular oven proof dish and add the potatoes. Thicken about 500ml of the juices with gravy granules, and pour over the meat and potatoes.
Cut the pastry to fit the dish, and lay on top of the meat and potatoes. Egg wash the top and bake in the oven at 180oC fan for about 25 minutes until golden. Serve with plenty of veg and more gravy if you like.