1. Sear the beef:
Heat the oil in a frying pan over high heat. Season the beef and brown in batches for 4 - 5 minutes until golden all over. Transfer to a slow cooker.
2. Slow-cook the filling:
Add the chopped carrots, onions, tomato purée, and beef stock to the slow cooker. Give it a good stir, pop on the lid, and cook for:
· 3 - 4 hours on high, or
· 6 - 7 hours on low, until the beef is tender.
3. Thicken the gravy:
Once cooked, strain the meat and veg, pouring the liquid into a saucepan. In a small bowl, mix 1 tbsp cornflour with 2 tbsp of the hot gravy to form a paste. Bring the remaining gravy to a boil, then reduce to a simmer and whisk in the cornflour slurry. Cook for 2–3 minutes until thickened, then stir it back into the meat and vegetables.
4. Assemble the pie:
Spoon the filling into an ovenproof pie dish and let it cool for 15 minutes.
Preheat the oven to 200°C (fan 180°C) / Gas 6.
5. Top and bake:
Cover the pie with the puff pastry sheet, trimming the edges to fit. Press down lightly, crimp the edges if you like, and brush with beaten egg.
Bake for 30 - 35 minutes, or until the pastry is puffed, crisp, and golden.
Batch & Freeze Instructions
Make dinner even easier next time by prepping an extra pie in advance:
1. To freeze raw ingredients:
· Add the uncooked beef to a large freezer bag.
· Place the chopped carrots, diced onion, tomato purée, and beef stock into a smaller bag and tuck it inside the beef bag.
· Store flat in the freezer alongside a sheet of puff pastry.
2. To cook from frozen:
· Defrost both the meat mixture and pastry fully in the fridge overnight.
· Follow the main recipe from step 1 onward.
Serving suggestion
Dish up with creamy mashed potatoes and your favourite green vegetables - think tender green beans, steamed cabbage, or peas. It’s homely, hearty, and guaranteed to put smiles on faces.
