At the beginning of every winter, the same thing happens in my household. I dust off a multitude of cookbooks, set my laptop up with our website on one side of the screen and a shopping list on the other and I go a tad crazy planning all the slow cook recipes I want to try over the cooler season. And last week, as I felt the temperature drop and the days grow shorter, I did just that.
The first on my hit list? Our steak, cheese and mushroom pot pies. It could be my English heritage or the fact I’ve just got married and was avoiding all things delicious, such as pastry, but the recipe image jumped out at me straight away. And I was not disappointed. This recipe uses very basic ingredients and is so incredibly easy to whip together – chop, brown and combine but the flavour of the beef once it’s spent a day in the slow cooker is out of this world. Once I got home from work, I scooped the beef into individual ramekins, topped with the cheese and pastry and left it in the oven while I finished off a few bits and bobs around the house.
The other best part about this recipe (as there are many) we had the leftovers served atop of mashed kumara the next day – just as good. I give this recipe 5 stars on all fronts – ease, cost, taste and versatility so I would highly recommend adding it to your repertoire. I would love to hear your thoughts if you decide to give it a go. Enjoy!