I love the slow cooker Owl’s mum gave us last Christmas. With such horrible weather this week, I decided to make some pie. We don’t have a lot of time to cook so we tend to do a big cook once a week and eat it for about 5 days or so. Since puff pastry does not keep well, I used mash for the topping instead. Think of this as a hybrid meat and Shepherd’s pie.
I tend to eye my measurements as supposed to actually measuring them so take the following metrics with a grain of salt 😛
Pie Innards
1 kg chuck steak
1 Tbs Soya Sauce (Kikkoman ftw. If using a chinese brand, add a bit more)
1 Tbs Worcestershire sauce
1 Tbs chinese rice wine
1.5 Tbs tomato paste
4-5 carrots
6 cloves garlic
1 cup frozen peas
2 ‘petals’ of star anise
2 dried sage leaves
1 beef stock cube
Pinch of dried chilli flakes
Half cup of water
I had about a Tbs of dried porcini mushroom lying around so I snipped it up and threw it in. Then I found some unfinished coke which also went in (~ quarter cup).
Chuck everything into the slow cooker, set it on low and then go to bed (or work).After about 8 hours, set to high and thicken with cornstarch (2-3 Tbs, mix with cold water until dissolved, pour into innards and mix thoroughly. Sauce will thicken gradually as the cornstarch cooks).
Pie Hat
800g potatoes (I used washed. Don’t use waxy potatoes like Desiree or Kipfler)
Start with room temperature water. Boil until soft then mash with milk to a smooth consistency (practise your eyeing method, lol). Place mash on Pie Innards, make pretty patterns with your fork, sprinkle on some cheese and bake it at 200°C until golden brown (~20min).
The innards will taste saltish until you add the mash then its just right. Makes about 8 serves.
Ant and Owl 