March 11, 2015
4 hrs 15 mins
1kg Rump steak cut into cubes
330ml beer (any ale is fine)
1 cup beef stock
3 cloves garlic
2 tablespoon of worstershire sauce
2 tablespoon tomato paste
Fresh Thyme Basil and Parlsey (approx. 2 tablespoon per herb)
2 tablespoon gravy powder
1Combine all ingredients and cook on high for 4hrs (depends on your slow cooker) last hour cook with lid off.
3Put mixture in fridge to cool
5Line individual pie dish or 1 large pie dish with shortcrust pastry. Pour in filling and top with puff pastry. Brush top of pastry with beaten egg
7Cook at 180 fan force for 25 min until pastry is golden brown
Submitted by Brooke Slattery
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