We take the guesswork out of a midweek pot pie with this beauty. Just pop our casserole mix and a few other additions in a slow cooker in the morning before work, and by the time you get home for dinner, it's ready to plate and serve.
2 sprigs of herbs (such as rosemary, thyme; remove stalks)
2 bay leaves
1/2 cup (approx 75g) of cornflour
1 tsp of black pepper
A sheet of all-butter puff pastry, thawed (will depend on the size of the baking dish how much pastry is needed)
1 egg yolk
1 cup of green beans (steamed) to serve
Method
Place crock pot beef casserole mix, bacon, mushrooms, wine, stock, butter, herbs, and bay leaves in the bowl of a slow cooker. Cook on low for 8 hours or on high for 4 hours.
Once the meat is cooked and falling apart, combine cornflour, pepper, and ¼ cup (60ml) water in a small bowl. Stir through the mixture, then cover and cook on high for a further 10 minutes.
Meanwhile, preheat oven to 200°C fan-forced.
Transfer pie mix to a 2L (8-cup) capacity oven-proof dish. Arrange pastry over pie filling, letting it drape over the sides. Crimp edges and slash the top to let steam escape when cooking. Brush with egg yolk, season with salt and pepper, and scatter with extra herbs. Bake for 20–30 minutes or until golden and puffed.
