ingredients
- 600g Diced beef
- 3 tbsp Borderfields Aromatic Thyme Oil
- 1 very large onion, chopped
- 400ml beef stock
- 1 can real ale
- Salt & pepper, to season
- 2 tbsp cornflour
- Shortcrust or puff pastry (homemade or shop bought)
- 1 egg, beaten (for glazing)
method
- Sear the beef
Add the beef and Borderfields Aromatic Thyme Oil to your slow cooker and sear on high for 30 minutes, stirring occasionally until lightly browned. - Slow cook
Add the chopped onion, beef stock, ale, and seasoning. Cover and cook on high for 6–8 hours, or until the meat is beautifully tender. - Prepare the filling
Strain the beef from most of the cooking liquid, keeping just enough gravy with the meat so the pies stay moist. - Assemble the pies
Fill your pastry cases with the beef mixture, add pastry lids, seal the edges, and brush with beaten egg. - Bake
Bake at 200°C (180°C fan) for 15–20 minutes, or until the pastry is golden and crisp. - Make the gravy
Pour the reserved meat juices into a pan. Mix the cornflour with a little cold water to form a slurry, then stir into the juices. Simmer gently until thickened to your liking.
Taste and adjust seasoning, adding a little redcurrant jelly if you like a hint of sweetness. - Serve
Serve your pie with plenty of gravy, alongside veg, mash, chips — or whatever floats your boat. Enjoy
