April 14, 2015
8 hrs 10 mins
3-4 beef cheeks
2 cups of moscato
2-3 cloves of garlic
6 potatoes medium to large
Short crust pastry
1Add beef cheeks, moscato, garlic and onions to slow cooker on low for at least 8 hours
3About an hour before serving
4Cook potatoes ( I do them on the stove for mash)
6Mash the potatoes add tablespoon of butter, splash milk once mashed add cheese or can just place on top of pie if not in the mash
8Take beef cheeks out the slow cooker shred the meat
9Using the liquid in the slow cooker either add gravy powder or corn flour mixed in water to create a gravy for the meat pour over
11Blind bake pastry
13Add all together can bake in the over if you want to brown the top
Submitted by Rebecca Wilson
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