Advanced preparation:

For the filling:

To Assemble and bake the Pies:


  1. Advanced preparation:

    • Dice the Flank steak into 2cm cubes.
    • In a large bowl place the beef, onion, KNORR Professional Garlic Herb Puree, thyme and Guinness, mix well cover and refrigerate for 24 hours.
  2. For the filling:

    • Remove the beef from the marinade and drain well, reserving the liquor. Allow to dry for a few minutes.
    • In a large pan heat the oil and brown the meat.
    • Then add the marinade, water and KNORR Roast Beef Bouillon mix together and bring to the boil.
    • Once boiling reduce the heat to a simmer and cover.
    • Cook the mix for 2.5-3 hours or until the meat is tender.
    • Carefully strain the cooking liquor into a clean saucepan, reserving the beef.
    • Whisk in the KNORR GRAVY Granules and simmer until thickened.
    • Add the beef to the sauce and stir well, allow to cool, then refrigerate until required.
  3. To Assemble and bake the Pies:

    • Roll out the shortcrust pastry, then cut out to top the pie dishes.
    • Fill the dishes 3/4 full with the meat filling and top with a slice of cheddar cheese.
    • Place a lid on each ensuring to egg wash the top edges.
    • Mix the egg yolks with the COLMANS English Mustard. and then brush over the tops of the pies.
    • Make a small cross cut in the top of each pie using a small knife.
    • Bake in a pre heated oven at 180c for 20-30 minutes and golden brown.
    • Serve either hot or cold.
Chef Inspiration