Ok after reading Chrissie’s post this week, I definitely need help on the old photography & food styling, but it will have to wait for another day as I’ve already taken this shot and I’ve eaten the evidence and therefore can’t recreate it in time for this week’s slow cooked Sunday feature.
We love pies here and you can buy cheaper meat if you are cooking it slowly in your slow cooker so from a budgeting point of view it’s fab too. So here’s what we made when Graeme’s sister came tea the other day.
1 onion finely sliced
Beef stock cube
1 can of good quality ale
3 carrots, chopped
1 tbsp plain flour
Freshly ground salt & pepper
2 knobs of butter
1 pack of ready rolled puff pastry
1 tbsp of milk
- put your flour in a sealable bag with the salt & pepper and add the meat, close bag and shoogle it around until all of the meat is coated.
- melt 1 knob of butter in the frying pan then add the meat and brown. Then decant into your slow cooker
- melt the other knob of butter then add your finely sliced onions, once softened add your mushrooms then add your ale and carrots and stock cube then let it come to the boil add to your slow cooker
- Then cook on low for 6 hours or more depending on how much gravy you want, we usually let it just reduce down.
- We then pop into our earthenware dishes and put ready rolled puff pastry on the top. Brush over a little milk then pop in the oven at 200 degrees until the puff pastry is golden and risen.