Rich and tasty steak pie with a traditional crusty pastry, delirious!!
Garlic 75p / 4 = 19p
Tomato Puree 34p
Worcestershire Sauce £1.00
Beef Stock 36p / 3 = 12p
Plain Flour 45p / 3 = 15p
Butter £1.25 / 4 = 31p
Egg £1.09 / 15 = 7p
Total = £10.88 / 14 portions = 78p per portion
Dice the beef.
Toss it in flour until coated and add to the slow cooker.
Chop the onions.
And the garlic.
Fry them until soft and add to the slow cooker.
Chop the mushrooms.
Add them to the slow cooker.
Add the full tube of tomato puree.
And the bottle of beer.
Cook on low for about 8 hours.
Divide into oven proof dishes.
Mix 400g of plain flour and 225g of butter until it forms a dough.
Divide the pastry into equally sized portions - one for each pie dish.
Roll out the pastry
and place it on top of the pie dish, trim off the excess pastry.
Pierce the pastry lid with a sharp knife.
Break an egg into a cup and whisk it with a fork.
Use a pastry brush to glaze the pastry with the egg.
Cover the pastry with cling film before freezing.
Cook in the oven at 180oC for about 30 minutes until the pastry is golden.
Served with homemade chips and veggies.