Slow Cooker Beef Pie with Gluten Free Shortcrust Pastry Top

Use Gluten Free Ready Rolled Shortcrust Pastry Make sure beef pie mix is cooled thoroughly before putting pie lid on so that it doesn't melt the butter in the pastry You can make 2 single pies, using 2 small pie dishes, or 1 double serving pie, using a medium sized pie dish If you don't want to make 2 pies, you can put the other half of the beef pie mix into the freezer for up to 3 months.

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Step 1

Prepare carrot, mushrooms, and onion and add to the Slow Cooker

Step 2

Toss beef in salt and pepper then brown in a frying pan with or without oil (depending on your pan and your personal choice)

Step 3

Add a small amount of stock to the beef in the frying pan to remove any brown bits, then add everything in the frying pan into the Slow Cooker

Step 4

Add the cornflour, tomato paste, thyme, bay leaf and sugar to the Slow Cooker and mix well

Step 5

Add the stock to the Slow Cooker, making sure that the meat is submerged, and stir well

Step 6

Cook for 4 hours on HIGH or up to 8 hours on LOW, until the meat and carrots are tender

Step 7

Put the beef pie mix into a pie dish and cool (overnight in the fridge)

Step 8

When cooled, egg wash the rim of the pie dish and add straps of GF shortcrust pastry to the rim

Step 9

Egg wash the pastry rim, and then lay the pie lid on top, seal the edges with a fork, cut a whole in the middle of the lid to let the steam out and then egg wash the pie lid

Step 10

Put into a pre-heated oven, Gas Mark 6 for 20 to 30 minutes, until the pie top is golden brown and the pie is heated through