When I make a steak pie I coat the beef in flour with containing salt, pepper and a bit of dried mustard and brown it then slow cook it in a beef stock containing dried ceps and beer for about four hours using the crock pot. Then slap the beef in a pastry case, thicken up the gravy then seal it and pop it in t'oven.

Don't have a recipe, sorry, I tend to do it on the fly.

Always make the pastry with trex, it works out great.

And remember - a pie made up of a filling with a flimsy croute on top is NOT A PIE! Grrrr!

cheers, for the tips, tbh i'm not really looking for a recipe as such, my basic plan is to find a load of recipes, read them, ignore them and then wing it from there! 🙂

[url= http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-cheese-pie-with-a-puf ]http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-cheese-pie-with-a-puf[/url]

Is fantastic

I've done [url= http://www.hub-uk.com/foodpages37/1828.htm ]this one[/url] a few times, straight forward and always turned out well enough.

Serve it open as described or use a dish, works well either way.