Cover slow cooker with lid and turn on to low settings. Heat a tablespoon of oil in a large frying pan add the meat fry until it is sealed.

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When the mixture is almost ready cut the pastry to fit the tops of the individual pie dishes.

Steak pie filling slow cooker. Leave to cook on low for as long as you need. Add the rest of the pie filling ingredients. Slow cooking will break down the gristle completely and form the basis of the rich sauce.

Put in slow cooker with meat dust meat and brown it briefly in a pan if you possibly can. If using a pie. Cook on low for 8 hours or until the beef is tender.

Mix all ingredients together. Thicken sauce with cornflour before assembling the pie. Add in a bottle of ale one beef stock cube generous pinch of salt and pepper and a pinch of mustard powder or teaspoon of mustard if you have it.

Transfer the wine and beef to a slow cooker. Toss the beef and kidneys in the flour to coat and add to the slow cooker Add the onions carrots and 3 or 4 whole mushrooms. In this video I make a slow cooker steak pie filling that is both chunky and tender.

Once cooked shred the beef and set aside. Add the chopped carrots and leeks stir well and fry for a few minutes. In the slow cooker add the beef onion garlic carrot Guinness bay leaves and beef stock.

Cook for 6 hours or until beef is tender and falling apart. Add to the slow cooker. The rich gravy helps takes this pie filling to a whole new level.

Make up the gravy thickly. Put the onions and bacon into the now-empty frying pan and fry until the bacon is cooked and the onions are soft. Add the red wine and deglaze the pan.

Cut the fat from the beef but leave the gristle in. Put the meat into the slow cooker. Place on a tray and cook in the oven as the instructions advise until golden and puffed.

Add the ale then cook on high for 4 hours or slow for 8. Cook on low for 6-8 hours Remove the bay.

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