Aunty Mary's Crusted Slow-Cooked Pie

From Beef: And Other Bovine Matters

Cookbook

Author(s): John Torode, Michelle Bretl, Jason Lowe

Page 102

Cuisine: Australasian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

16 years ago

★ ★ ★ ★ ★ 4/5

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The addition of potatoes, two hours into the three hours cooking time of the filling, helps thicken the sauce. The given quantity of 2kg meat gets you enough filling for two standard pies, but it freezes or you can eat it as is.

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