Beef pie where the meat is sort of shredded?

[MerylSqueak]

I'm looking to replicate the beef pie I used to have at primary school in the 70s. I loved it. The meat was sort of shredded down and the gravy had no distinguishable vegetables.

I'd probably make the sauce based on cooked down veg but I don't know how to get the meat right.

God, I loved that pie!

I knew it was a school dinner pie from the title. I bloody loved those, and it was definitely shredded not mince. I'd try slow cooked brisket - that falls into shreds if it's really well cooked and has the right sort of flavour. Just that and gravy as the filling in shortcrust pastry.

Beef Skirt also breaks down into strings and is tender and very tasty.

If cooked low and slow.

We had this at school. I’m pretty sure it was just a tin of stewing steak in gravy plonked in a dish with pastry on top.
M&S or princes do tins of stewing steak and it’s actually quite nice and I’m a huge meat snob

I've a tin of that in my cupboard, I got it last year in the free Covid food boxes.
I might try making the pie now, served with chips and beans of course

I packet of Casserole beef steak (cubes) or beef joint (any)
1 Onion
2 carrots
OXO beef x4
Water to cover
Slow cooker

Put everything in the slow cooker and leave on HIGH for 5-6 hrs (Yes, 5-6 - I know!)
Veg will disintegrate and meat will fall apart.

Alternatively leave it to simmer away on the lowest heat on the hob ALL day.

I prepare it when I get up in the morning and let it cook until the evening.

Cheaper option as others have said, M&S tinned steak. 😋

I tried that tinned steak from Marks sometime last year I hope that it was but it wasn't. It made ok pasties though.

I'm going to try it out with brisket this weekend if I can talk her down from her current mania for roast pork belly.

Not sure what was served in HK school as I grew up in Monaco, but I love now in Australia and they do love their pies.
This www.recipetineats.com/meat-pie-recipe/ calls for a filling that cooks for almost 2 hours and that one has to shred before filling the pies

UK not HK

Thank you for all your replies

Beef skirt is the cut you are seeking.

Did you make your pie op

We've just eaten it! I sauteed carrots, onions and celery as a base for the meat, then simmered it for about 4 hours, removed and shredded the meat and made a gravy with the liquid and veg. I did a rough puff pastry. By way of experiment, I did half with brisket and half with skirt. I preferred the skirt as it was more tender.

It was very nice but lacking something. Bisto, I suspect. I think I could have had a bit more salt in my pastry too.

@MerylSqueak

We've just eaten it! I sauteed carrots, onions and celery as a base for the meat, then simmered it for about 4 hours, removed and shredded the meat and made a gravy with the liquid and veg. I did a rough puff pastry. By way of experiment, I did half with brisket and half with skirt. I preferred the skirt as it was more tender.

It was very nice but lacking something. Bisto, I suspect. I think I could have had a bit more salt in my pastry too.

Did you use beef oxo? I use 4 for one joint of beef or one pack of stewing steak. It makes the nicest gravy. If it tastes too strong just water it down slightly and add cornflour to thicken.

Gravy Salt makes the best gravy but it’s bloody hard to find now. I’ve just ran out and couldn’t get any at the shops at the weekend!

It's expensive, but available

Christ that’s why I usually avoid Amazon, that’s a joke! It’s less than £1 usually. Hopefully I can find some next shop. It makes gravy just like my mum makes and makes me less homesick

Oh that’s for 8 boxes so not bad.

I've never heard of gravy salt!

I would recommend simmering it with red wine, bay leaves and spices rather than Oxo. Something like this would do a kilo of meat:
3/4 cup red wine
3 tbsp red wine vinegar
1 bay leaf
3–4 allspice berries
pinch nutmeg

You need to use tinned stewed steak if you want the exact same taste! Loads easier than cooking it yourself too!