How much gravy do I put in a beef pie?

[Stylingwax]

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!

Are you planning to have pastry all round the bottom and sides, or just over the top? If it is the first option, I would sieve the filling to remove most of the sauce, and then stir back in just enough so it isn't dry. Serve the rest in a jug on the side. If it is the latter, as much gravy as you have is best!

Was planning to do bottom and sides! So I will sieve, thank you so much!

Enjoy your pie!

Pie was lovely, thank you :)