Preparation
- Add the oil to a frying pan and place on a high heat. Add the beef, season and brown in batches until golden all over (approx. 4-5 minutes). Remove the beef from the pan and add to the slow cooker.
- Peel and cut the carrots into chunks. Add to the slow cooker with the onions, tomato puree and stock, mix well then pop the lid on and cook for 3-4 hours on high or 6-7 hours on low.
- Strain the meat and put the liquid into a saucepan. Place 1 tablespoon of cornflour into a small bowl and mix to a paste with 2 tablespoons of the gravy. Bring the remaining gravy to the boil then reduce to a simmer, add the cornflour slurry and cook for 2-3 minutes until thickened. Stir back into the meat and veg and transfer to an ovenproof dish and leave to cool for 15 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Once the pie dish has cooled, cover it with the puff pastry. Cut off the edges of the pastry and brush with beaten egg. Bake for 30-35 minutes until puffed and golden. To freeze:
- Add the uncooked beef to a large freezer bag. Add the chopped carrots, diced onions, tomato puree and beef stock to a smaller freezer bag and slot inside the bag with the beef. Freeze flat alongside the sheet of puff pastry. Cooking from frozen:
- Remove from the freezer and leave to defrost. Once defrosted, cook as instructed in the method. Serve with mashed potatoes and green veggies, such as green beans or cabbage.
Suzanne shows Ally a home-cooked version of a family classic, Steak Pie. It's a quick and easy recipe that will help take the load off Erin and kick the habit of buying quick-fix convenience foods. And like all good batching cooks, he's got another another pie in the freezer for later, saving the family time and money.