This recipe can be served as a casserole or left to cool and made into a pie. It’s also a great way to use up leftovers and make one recipe stretch for two dinners.
Cut the beef into 2.5cm‐3cm cubes and season with salt. Brown the beef in batches in a dash of oil in a hot frying pan. Transfer to a slow cooker.
Add a dash more oil to the pan and cook the onion and garlic until softened. Stir in the tomatoes, corn (if using), Worcestershire sauce and when hot, pour over the beef and cover with the lid.
Cook on low for 6‐7 hours or high for 3‐4 hours.
When the casserole is cooked, transfer the contents to an ovenproof pie dish. Cover with the pastry, pinching the edges to make a frill.
Bake at 220ºC for 20 minutes or until the pastry is golden. Serve with seasonal greens.
Oven cooking instructions
Prepare the hot pot pie as above, adding an extra ½ cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 120 minutes. Then cover with pastry and cook as above.
The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.