Put the main ingredients into bag and vacuum pack. Hit the seal button before the liquid makes it to the machine!

Put bag into water bath at 70C for 24 hours.

Separate the meat and juice. Keep meat warm.

Reduce the juices with the carrot and potato until a good thickness for a pie. Purée if you hadn't done this to the c and p before adding to the sauce.

Combine the meat (chopped as required) and sauce in a pot to warm but not boil.

Spoon into bowls and top with cooked pastry top/shards.