Hi. I make meat and potato way described by various chefs on t’internet. Basically simmer meat, onions and potatoes for 3 hours then thicken and stick a top on it. It’s ok but it’s not that lovely melty dark meat and gravy you get in some pubs (I wouldn’t order pie in a restaurant so wouldn’t know).
Any tips on how to achieve the result I want?? Ps I usually dunk a can of Guinness in too but it doesn’t help.
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