That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!

Makes 2 – 9.5cm pies

400g Scottish Stewing Steak

Pre-rolled shortcrust pastry

1 red onion – sliced

1 carrot – sliced

400ml Beef Stock

2 tbsp gravy granules

salt & pepper

Bay leaf

1 tsp Thyme

1. Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
2. Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins.  Leaving some pastry aside for your top. Remove and allow to cool.                                                                                                                                                                           
3. Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
4. Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
5. Stir in the gravy granules  the meat pot to thicken up the sauce.
6. Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.        
7. Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
8. Bake in an oven at 180 deg for 30 mins.                                                                                                                        
9. Remove from tins, and serve….Yummy!