Just the job on a cold wintery evening. I really love meat and potato pie but rarely have the time to stove cook the filling – so my slow cooker version was born!
This is classic pie filling that can bubble away all day in the slow cooker and be transformed into a big comforting pie by just popping a sheet of shortcrust pastry over the top and finishing it off in the oven.
You don’t have to follow my veg ratios, they are just what I had lying around – you can add whatever you like, parsnips are yummy in there too.
1 pack (mine was 400g) diced beef
3 medium potatoes
1 large carrot
A handful chopped celery
Approx. 400ml gravy (just make a jug of your normal gravy, I think Bisto granules say their serving makes around 385ml so this is perfect)
1 sheet ready rolled shortcrust pastry.
Optional but yummy – a splash of worcester sauce (I am a Yorkshire bird so I use Henderson’s Relish) or a dollop of marmite
1.Chop all veg into small chunks and add to slow cooker
2. Add diced beef.
3. Pour gravy over.
4. Add worcester sauce / marmite if using.
5. Cook 4-6 hours on high or 6-10 hours on high.
6. When cooked transfer to a pie dish and add the shortcrust pastry to the top (watch this if you want to know how!). Brush with beaten egg or milk.
7. Bake for approx 20 minutes at 180* or until the pastry is golden.
What are your favourite wintery suppers?