Attempting first ever pie tonight. Have had beef, stock and ale in the slow cooker overnight, herbs and a bit of flour to thicken. When it comes to putting the filling in the pastry, how wet do you leave it? I have enough sauce to just cover the meat in the slow cooker, do I whack it all in?
Thank you!
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Food/Recipes
How much gravy do I put in a beef pie?
4 replies
Stylingwax · 03/11/2016 14:49
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