Best way to make sauce thicker (pie)

[sunnyzoë]

Hello,

I am not only a TMX novice but also a cooking novice! So I apologise for what is I'm mature a very basic question.

I have developed a pie filling recipe (beef and mushroom which is cooked in little ramekins with pastry on top), but I would like to make the liquid part a lot thicker, a bit more gravy-like.

The main parts of the recipe are 600g of beef and 200g of mushrooms. 4tbs of tomato paste and tbs of worstershire sauce. The only significant liquid is 100ml of water (with TMX stock).

It already has 2 tablespoons of cornflour (as far as I know, this is what helps to thicken liquid?).

How can I make the saucy liquid thicker?

Thanks very much to anyone who has suggestions.

[Amy :-)]

Hi Sunnyzoe, I would just chuck in some more cornflour

[judydawn]

Hello Sunnyzoe, welcome to the forum with your first question.  We all have to start somewhere so ask as many questions as you wish.  I like to make sure there is enough liquid to cook my casseroles without ripping the meat but it is always difficult to thicken if there is too much.  I usually leave the MC off (the little cup that fits in the lid) and this helps evaporate some of the liquid but then at the end of the cooking time I remove any excess liquid and thicken what's left.  The liquid you have removed can be frozen and used at a later date to make a gravy for a roast or a piece of steak.

[sunnyzoë]

Thanks for the replies!

I will try more cornflour (wasn't sure if it would be too much!) and also leaving the MC off. Duh - cant believe I didn't think of that. Cooking on a stovetop, leaving lid off would be once first thing to try - everything just feels a bit alien in the TMX!