Slow Cooker Potato Gems Pie

Method:

1. Begin by browning the minced beef in a skillet. Add minced garlic and grated onion, mixing them through the beef until fragrant.
2. Season with salt and pepper to your taste preference.
3. Incorporate the grated vegetables (carrots and celery) into the mixture.
4. Pour in the Worcestershire sauce and beef stock. Gradually add the flour, stirring well to avoid lumps. Allow the mixture to boil until it reduces to a thick consistency.
5. Line your slow cooker with baking paper, leaving enough to create a sling for easy removal later.
6. Lay sheets of puff pastry around the inside of the slow cooker, ensuring there’s an overhang for the top crust. Brush the edges with egg wash.
7. Carefully pour the prepared filling into the slow cooker, ensuring an even distribution.
8. Gently press the frozen potato gems into the filling, ensuring they are well-covered.
9. Sprinkle grated cheese over the filling, and then layer the top with more potato gems.
10. Fold the overhanging puff pastry over the top to encase the pie. Brush the pastry with egg wash for a golden finish.
11. Cover the slow cooker with a tea towel before placing the lid to ensure the pastry crisps up properly.
12. Cook the pie on low heat for 2 hours, then switch to high heat for an additional 2 hours, or until the pie is crispy and golden.
13. For an extra touch, consider placing the pie under the grill on high for 2 minutes to achieve an even crisper pastry.

Pro Tip: For enhanced presentation, use a cake tin in your slow cooker to maintain the pie’s shape. After slow cooking, a brief stint in the oven on high heat for 5-10 minutes will yield an irresistible crunch.

Indulge in the rich flavors and textures of our slow-cooked beef and potato gems pie, a masterpiece of comfort food that’s bound to satisfy your cravings.

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