Slow cooker beef pie

Method

1. 1

   Add the warm beef to a dish, add the gravy granules and mix to thicken

2. 2

   Place the pastry over the dish and cut off the excess bits (saving for later if you want to use it for decoration, I didn't use the whole 300g!)

3. 3

   Gently press the pastry with your finger tips at the edges to secure it to the dish

4. 4

   With a knife, pierce through the pastry 3 times for the steam to escape when cooking

5. 5

   Use the leftover pastry for decoration if you wish (I used a crinkle cutter to make a cross out of two pieces but you could make anything you like or leave it plain)

6. 6

   Brush the egg wash evenly over the top of the pie using a pastry brush; Cook in the oven on 180°C for around 25 minutes or until pastry is golden and risen and the filling is piping hot

7. 7

   Make the mashed potato following the packet instructions, serve and enjoy!