How to make gravy for a meat pie

missty25

Hi, I have stew cooked yesterday in slow cooker that I want to make into a pie today but there is little gravy left, how can I make a gravy to go with it. Stupid I know but can I just make up bisto and mix with the meat cover with my pastry and then cook in the oven? Tia

AngelsMadv

HI Missty,

As a Northern Gravy lover there are many options.

If you've slow cooked a stew, the MSE way would be to simply add a couple of pints of beef stock (using Tesco 10p stock cubes) to the slow cooker and let that simmer for a bit.

If you want an actually gravy to go with the pie after then I have a few ways:

1. The MSE way - Fry an onion (even if you don't like onion, you can strain it later) in a pan with a little butter. When softened and coloured ad 1 pint of beef stock made with 10p cube. Then thicken at the end with Smart price gravy granuals (I like this better than Bisto itself - 18p a tub).
2. The Not so MSE way - As above but reduce with glitchy (got from an offer) red wine.
3. The really not MSE way but makes cracking gravy - Do as above the add a tin of Stewed Steak to the mix.

Now I know the last is not very MSE, but I swear it makes the best gravy to go with a pie! :o:o

ragz_2

Yes, you can just shove a bit of made up bisto in with it, I often do x

AngelsMadv

ragz wrote: »

Yes, you can just shove a bit of made up bisto in with it, I often do x

I should've added that -

If you're from darn sarf' then simply add some bisto to boiling water and your guests won't know the difference as they're used to watery brown liquids that they attempt to pass off for Gravy :rotfl:

Meadows

AngelsMadv wrote: »

If you're from darn sarf' then simply add some bisto to boiling water and your guests won't know the difference as they're used to watery brown liquids that they attempt to pass off for Gravy

Really!!! Those that live in the South (don't all come from the South) and even those that do have taste buds and certainly know how to cook good/healthy food

AngelsMadv

Meadows wrote: »

Really!!! Those that live in the South (don't all come from the South) and even those that do have taste buds and certainly know how to cook good/healthy food

LOL - I do hope my remark was taken with the jest is was meant - I note from your smily face it was :D:D

My wife is a southerner and I can tell you now - she likes my gravy :rotfl::D

missty25

Thanks for the replies, wasn't sure if bisto would be too salty for a pie. The stew got overcooked in the slow cooker was on high instead of medium all day hence my usual stock/gravy gone for making my pie.

AngelsMadv

missty25 wrote: »

Thanks for the replies, wasn't sure if bisto would be too salty for a pie. The stew got overcooked in the slow cooker was on high instead of medium all day hence my usual stock/gravy gone for making my pie.

In this case I'd've just added more water and left it for 20 minutes.:money:

missty25

It was cooked yesterday and sadly I didn't even think of doing that, grrr. Oh, we'll bisto it is, lets hope I don't poison the mil, lol

peachyprice

AngelsMadv wrote: »

I should've added that -

If you're from darn sarf' then simply add some bisto to boiling water and your guests won't know the difference as they're used to watery brown liquids that they attempt to pass off for Gravy :rotfl:

Really? Not in this southern household, never used Bisto or the like in my life.

AngelsMadv

peachyprice wrote: »

Really? Not in this southern household, never used Bisto or the like in my life.

It's a good tool to be used where appropriate. I honestly prefer it to plain cornflour when thinking my sauces but as I said above, I prefer the Tesco smart price ones; a much beefier tase.