Submitted by Brooke Slattery
Herbed Beef and Ale Pies
Serving: 4
Ingredients
- 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
- Shortcrust pastry
- Puff Pastry
- Beaten egg
Instructions
- Combine all ingredients and cook on high for 4hrs (depends on your slow cooker) last hour cook with lid off.
- Put mixture in fridge to cool
- Line 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
- Cook at 180 fan force for 25 min until pastry is golden brown
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