I like pies, they are easy to make and they freeze well. You add some greens on the side and there you have it! Dinner! Plus the old man is partial to a pie, I mean who isn’t? You can make the filling in the slow cooker if you like, or you can make it on a stove top and let it simmer for a few hours. I use good chuck steak, you can use a better cut – but really who can tell the difference after 6 hours of cooking? So long as the meat is not too fatty.
It’s a very simple recipe, and as usual I always make two. Either one for us, or gifting and always one for the freezer.
500G beef (cubes)
1 large sweet potato peeled and cubed
2 beef stock cubes or 2 teaspoons or roast meat gravox
2 sheets of frozen puff pastry (or shortcrust, whatever you fancy)
1 egg (beaten)
1 large diced onion
1 can of tomato puree (or 2 cups of passata)
1 teaspoon of garlic
1 teaspoon of dried mixed herbs
2 rashes of diced bacon (optional)
Salt and pepper to taste
Brown the cubed beef, bacon, garlic and onion in some good quality olive oil. Throw it into a slow cooker (or a large pot on a stovetop) with the rest of the ingredients (except the pastry and egg) for at least 5-6 hours. Once this has cooked through, meat is tender and the juices have reduced spoon into a pre prepared pie dish. Cut the pastry into strips and create a lattice over the filling. Brush the pastry with the beaten egg. Put the dish into the oven for 30 minutes at 200.
I serve this with smashed peas.