Chunky Beef & Ale Pie

Prep time 15 min // Cooking time 5 hours

INGREDIENTS

1kg rump steak diced into large pieces

330ml beer (I prefer to use XXXX Gold or Super dry crisp)

1 cup of beef stock

5 cloves of garlic minced

2 tablespoon worstershire sauce

2 tablespoon tomato paste

2 tablespoon each of fresh thyme, basil and parsley

2 tablespoon gravy powder

Shortcrust pastry

Puff pastry

Beaten egg

METHOD

1. Combine all ingredients into a slow cooker and cook on high for 4 hours or low for 8hrs. Last hour cook with lid off to thicken gravy meat.

2. Cool mixture in fridge.

3. Line a pie dish with shortcrust pastry.

4. Place mixture into pastry and top with puff pastry.

5. Place 3-5 little slits into the puff pastry and brush with the beaten egg.

6. Cook until pastry is golden in 180 degree oven.