|Serves 8||Prep Time 40 minutes||Cook Time Slow cooker low 7-8 hours||A Little More Effort|
To make the Italian Tomato Sauce:
To make the Beef Ragu:
This slow cooked beef ragu makes a delicious pie filling
1. Allow to cool completely. Spoon into a pie dish and top with flaky puff pastry. Brush the top with a little beaten egg. Cook in a preheated oven 210°C (fan assisted) for 10 minutes. Reduce the heat to 190°C and continue cooking for a further 20-25 minutes, until the crust is golden and filling hot.
2. Spoon beef ragu into a pie dish. Top with creamy mashed potato. Place in a preheated 200°C (fan assisted oven) for 25-30 minutes, until filling is hot and potato top nicely browned. Heat filling and serve over toasted ciabata bread - garnish with chopped parsley.
* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.