When making a meat pie it's very hard to make the pie with enough internal gravy that is sufficient, so it's always necessary to make extra gravy to pour over the pie, potatoes and veg etc. In addition it's easy to make the gravy piping hot so it also serves to really warm up the plate of food just before serving.

Of course the best way to make real gravy is to use the drippins from the roasting tin along with some Bisto etc, but that is not an option most of the time.

In my book it's the gravy that makes the meal, good gravy can make any meal go from average to great, so for me it's a must have.

I've tried a number of "fake" gravy recipes and at the moment this has become my go to recipe for brown gravy to go with any meat pie or meat dinner that I may make, such as:

• Steak and mushroom pie
• Minced beef and onion Pie
• Roast beef
• Meat loaf

Notes

1. It may seem a bit odd using a chicken and a beef stock cube but it results in a really good flavour.
2. If the gravy is too thick just add more hot water.

1. You will need 2 small sauce pans.
2. In one pan add the water, stock cubes and all the spices, bring to the boil and mix well to ensure the stock cubes are fully desolved.
3. In the other pan on medium heat add the butter and stir in the flour, cook until it is all incorporated and looks like light brown sand.
4. Pour in the hot hot liquid and mix well untill all the butter/flour mixture is fully incorporated and blended in.
5. Add more water if the gravy becomes too thick, I prefer a lighter gravy so I usually do this.