Ingredients
- 1 kg chuck steak diced
- 1 onion diced
- 1 can condensed cream of chicken soup (no water added)
- 1 beef stock cube (no water)
- 3-4 tablespoons of gravox (dry)
- 1 teaspoon of minced garlic
- 1/2 teaspoon of pepper
- about 1 tablespoon of tomato sauce (maybe a little bit more)
- splash of Worcestershire sauce
Directions
- Coat beef in flour and brown in butter over medium heat (doesn't have to be fully cooked through) add onion half way through to soften.
- Mix all other ingredients in Crock Pot and add beef. Cook on low for 8 hours. If mixture starts to get dry add a little bit of water, depending on Crock Pot heat.
- Preheat oven to 170 degrees. Line baking dish with puff pastry, scoop beef mixture in and put a sheet of pastry on top and cut to fit dish.
- Cook in oven for about 20 minutes or until pastry is a nice golden color. No need to blind bake pie base.