This was surprisingly easy to make and tasted great. Mine was a bit dry, as I held back some of the liquid from the pie mix as it was a bit too runny and I didn’t want it to spoil the base. I guess I could have thickened it. But so flavoursome and the mashed potatoes were heavenly!

This was another success. FYI, George, it looks like there is a missing step in the recipe; brown the seasoned beef, but it doesn't say what it to season it with. I assumed just salt and pepper, did that and it came out just fine. My gravy was a little more purple colored than yours in the picuture, from the wine. I served Toffee Pudding for dessert. We were all exceedingly full and happy.

I used a loose based cake tin so you can remove it easier and let the pie stand on its own. Just make sure you blind bake and the pastry is thick enough to stand on its own. My tin was roughly 10cm x 20cm. Hope that helps. George

What size pie pan are you using?