Lunch after the rugby … or

...what to do the day before you've friends arriving to watch sport of your choice (in my case it's rugby) – and you're serving lunch afterwards – you don't want to be working in the kitchen and miss all the fun – my answer - steak and mushroom pie.

This pie can be adapted to suit your own requirements – add onion, omit the mushrooms, add garlic - whatever floats your boat.

The beauty of this recipe is that by slow cooking the pie base ahead the flavours are enhanced as with a curry or a chilli.

The day before – prep your pie filling

Steak & Mushroom Pie

1kg lean braising or stewing steak – as good

a quality as you can afford cut into good size

chunks

salt and black pepper

glug of rapeseed oil

250g passata

2 x beef stock pots

Puff pastry sheet for the pie lid – for tomorrow

In a large frying pan heat the rapeseed oil and seal and season the steak in batches and set aside in your slow cooker. Don't put too much steak in the pan – you'll end up with grey unappetising steak that you've stewed! Add the stock pots to your frying pan and melt, then add the passata and mix well. Add 150 ml boiling water to loosen a little. Tip the gravy into your slow cooker with the steak. At this point you need to check the liquid level – you may need to add a drop more boiling water – your steak should be just covered.

Slow cook for 4 hours.

Turn off your slow cooker and leave it covered in a cool place. Overnight is brilliant. In readiness for tomorrow you'll need a pie dish 23x23cms – suitable for four generous portions.

Whilst you're at it and referring to my theory of cooking as much ahead as possible without any hassle – can I remind you of my meal planning stuff – and suggest you bake some potatoes – how many depends on how many you're serving. Perfect though to peel and cube the cooked potatoes and sauté tomorrow whilst your pie is cooking – meal ready in 30 minutes! In any event baked potatoes never go to waste.

I realise that this may seem completely out of whack but can I suggest you make an Alfredo sauce too – double the recipe would be good - all will be revealed. Leave it in the saucepan when cooked – cool, cover and fridge.

See you tomorrow!