Set and forget, we take the guess work out of a mid-week 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 we’ll see you at the table for dinner!

1. 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.

2. Once the meat is cooked and falling apart, combine cornflour, pepper, and ¼ cup (60ml) water in a small bowl. Stir through mixture then cover and cook on high for a further 10 minutes.

3. Meanwhile, preheat oven to 200°C fan forced.

4. 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.

5. Serve from the middle of the table with hot beans.

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