As long as it's piping hot all the way through, you should be fine.

>>10651

My concern is that even though the centre of the pie may be very hot, along with the sauce and crust, the actual chunks of meat will be raw inside.

Also the lid has already gone black, 20 minutes in.

Shall we repurpose this thread in to a kitchen nightmares types thing?

>>10652

Lad, it has been in the oven for an hour.

You'll be fine, even if it is slightly pink which it wont be it is beef and is acceptable.

Your only problem is toughness depending on what meat you used.

>>10653

Lad, it is on too high you've ruined the pastry and therefore the pie.

>>10655

BBC said 190. Lying bastards, I knew I shouldn't have taken cookery advice from a broadcasting corporation. What should I do it on?

>>10656

I would say 140-150 for 45 mins.

>>10658

Thanks.