About this recipe: This pie is ABSOLUTELY the best meat pie I have ever had in my life! This recipe was found whilst I was on the train and found that somebody left it on the seat. So I took it. Then I made it. Thank you to who ever left it on the train! Sometimes, I just make the stew and serve with mashed spuds.
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
This is a nice recipe but I think it may be better with a beef stock instead of tinned tomatoes. It's a personal preference but I'd prefer a more rich, beefy flavour than a tangy, tomatoey flavour. Also, I think next time, I'll cook the beef VERY slowly in a low oven as it's tricky not to overheat it when cooking over the hob. - 29 Aug 2010
Something else. Can I suggest you make a simple shortcrust pastry and use it as a base in the baking tin or dish, the combination of the shortcrust and the puff pastry goes great with any pie. - 09 Aug 2008
Altered ingredient amounts. I made this with silverside steak instead of braising and I used only one celery stick instead of four. Found this recipe absolutely gorgeous, thanks a million. - 29 Jul 2010