Serves 4 to 6

Take on the cooking challenge!

Take on the cooking challenge!


  • 220ml (a bottle) Jack Daniel's Hot Pepper Steak Sauce
  • 700g beef stewing steak or rump steak, cut into 3cm chunks
  • 2 large carrots, cut into thick rings
  • 2 large onions, roughly chopped
  • 150g button mushrooms or field mushrooms, quartered
  • 400ml water
  • 1 beef stock cube
  • 400g canned chopped tomatoes
  • 75g flour or, for richer beef flavour, add gravy granules


  • 500g puff or shortcrust pastry
  • 1/2 egg whisked or 1tbsp milk
  • Sea salt, crushed


  • Baby new potatoes
  • Butter
  • Fresh parsley - roughly chopped
  • Fresh sugar snap or frozen garden peas


  1. Place the carrots, onions, beef and full bottle of Hot Pepper Steak sauce, and water into a slow cooker or casserole dish, crumble in 1 beef stock cube and place the lid on.
  2. If using a slow cooker - cook on low heat for eight to nine hours or a high heat for four hours depending on the amount of time you have.
  3. If using a conventional oven, use a casserole dish with a lid and cook for 2 hours at 325F/170C/Gas Mark 3.
  4. Once all ingredients are tender, add the mushrooms, water and sifted flour or stir in the gravy granules to thicken.
  5. Take the lid off the casserole dish or (if you've used a slow cooker) pour into a casserole dish and gently top with rolled puff pastry - brush the topper with the whisked egg or milk to glaze and pinch the sides to make sure the topper is secure. Optionally, sprinkle with a light coating of crushed sea salt.
  6. Turn the oven up to 400F/200C/Gas Mark 6 and bake for approximately 30 minutes until pastry is golden brown and crispy.
  7. Serve with buttered baby new potatoes, chopped parsley and peas.

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