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Hey folks! Today I made a traditional steak pie :) Steak pie is very popular in this country all year round but especially around Boxing Day and new year.

These are more often than not bought from a butchers shop ready made…but it is very easy to make! Especially if you buy the pastry :) I’m not the best at puff pastry, and it is very time consuming to make yourself! But if you want to, then make your own pastry :)

Everything I used will be listed below.

-Cheryl x

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Serves 4 (my pie tin was 9 x 6 x 2 inches, and my slow cooker is 3.5 litres)

Shopping list:

425g (15 oz) Block of puff pastry - rolled out to cover your pie tin
A few Tablespoons flour (add 1/2 teaspoon of salt & pepper)
1/2 Pint (10 oz) beef stock - I used OXO cubes
400g (14 oz) Diced casserole or stewing steak
4 Beef link sausages (optional)
1 Large onion - finely diced
Gravy granules or cornflour - to thicken the gravy if needed (amount will vary)
1 Beaten egg - for glazing your pastry
Olive oil - for frying

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1 - Coat your meat well with the seasoned flour - shake off any excess.
2- Flash fry the beef in a little olive oil on a medium to high heat on each side until it’s coloured all over - remove from the pan.
3- Fry the sausages in the same pan until browned all over - remove from the pan.
4 - Fry the onions in the same pan until translucent - remove from pan.
5- Add everything to the slow cooker and cover with the beef stock.
6- Cook for 6-8 hours on high or 8-10 hours on low - The meat should be very tender, but not falling apart.
7- Thicken to your liking with gravy granules, Bisto or a cornflour slurry (1 teaspoon water & 1 teaspoon cold water mixed) I used beef Bisto Best.
8 - Spoon into your pie tin and cover with the rolled out pastry
9 - Score the pastry or cut a whole on the top to let the steam out and brush with beaten egg.
10 - Cook the pastry following the directions on your pack. I gave mine 35 minutes on gas mark 5/215c/415f and covered mine with foil once the top was nicely browned to prevent it burning.

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