We use exactly the same superb casserole steak as for our signature “unique speciality steak pie”
It is slowly part cooked cooled then minced and at this point 2% carrot and 4% onion is added along with further ingredients to the gravy then cooking is completed. This pie was developed as a hand eating pie too hence the shredded carrot to help bind the contents. We also use a shortcrust pastry as the lower shell which is less likely to drop crumbs down your shirt ! Then seal it off with a puff pastry lid because we like the texture.