About this recipe: I've been making this pie for years, I use shop brought pastry as it is much easier than making it from scratch.
Good recipe, except for the number stock cubes, which made it far too salty. In future I would use finely diced celery and carrot plus a bay leaf, which makes a much more natural stock and enhances the flavour. Also although frozen pastry is easier - nothing beats the real thing. - 24 Sep 2011
I've made this recipe 3 times now and each time it comes out better than the time before, a definite hit in my house and gorgeous with a bit of kidney thrown in! - 12 Jan 2011
This pie was lovely. Only thing that i did differently was leave the steak simmering for a couple of hours before i put it into the pastry, and it just melted in my mouth! - 14 Aug 2011