The filling will make or break your pie. A rich, full-flavoured gravy is a must, but the best flavour is a matter of personal preference. See below for recipes that have stood the test of time and ...
Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer. Refrigerate 3 to 4 hours or overnight and ...
For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling ...