Prep time 15 min // Cooking time 5 hours
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
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.
Cool mixture in fridge.
Line a pie dish with shortcrust pastry.
Place mixture into pastry and top with puff pastry.
Place 3-5 little slits into the puff pastry and brush with the beaten egg.
Cook until pastry is golden in 180 degree oven.