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Slow Cooked Beef Stroganoff Pot Pies Recipe

Beef Stroganoff is a comforting and warming dish that can be made with minimal fuss in your slow-cooker (I’ve included stovetop instructions too). Stroganoff leftovers freeze beautifully, but I also love transforming them into these amazing Beef Stroganoff Pot Pies. They are really something special, featuring a creamy mixture of mushrooms and fall-apart beef topped with flaky pastry. They are sure to be a hit for family dinners, and they can be on the table in less than 30 minutes if you prepare the filling in advance.

Can you make Slow-cooked Beef Stroganoff Pot Pies ahead of time?

Yes, you can refrigerate the stroganoff pie filling in an airtight container for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use.

Are Slow-cooked Beef Stroganoff Pot Pies suitable for leftovers?

If made fresh, store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave (the puff pastry will soften). Not suitable to freeze.

Slow Cooked Beef Stroganoff Pot Pies Recipe

Slow-cooked Beef Stroganoff Pot Pies

Author: Nicole
5 from 4 votes
“Delicious, no further words needed!”
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In this Slow-cooked Beef Stroganoff Pot Pies recipe, a glorious creamy beef and mushroom filling is baked in individual pie form, topped with sheets of buttery, golden puff pastry. Although the recipe takes a few hours, it's mostly hands-off and well worth the wait. The stroganoff filling can be made up to 3 days ahead and freezes for up to 3 months.
Prep 10 minutes
Cook 13 hours 30 minutes
Total 13 hours 50 minutes
Servings: 4

Click to change the servings

Ingredients

  • 1 kg (2.2 lb) chuck (braising/casserole) steak or gravy beef (boneless shin) or any beef suitable for slow-cooking, cut into bite-sized pieces
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 large onion, roughly diced
  • 3 garlic cloves, roughly chopped
  • 500 g (1.1 lb) mushrooms, sliced
  • 2 tbsp flour
  • 2 tbsp tomato paste concentrated puree
  • 1 tbsp sweet paprika
  • 1 tbsp Worcestershire sauce
  • 500 ml (2 cups) beef stock
  • 2 tbsp sour cream
  • 1 sheet puff pastry, thawed
  • 1 egg, lightly whisked, to brush the puff pastry
  • salt and sesame seeds to sprinkle on the puff pastry (optional)
  • 4 small ovenproof bowls or ramekins for assembling pies

Instructions

  • Sprinkle the beef with salt and pepper.
  • Using 1 tablespoon of the oil, brown the beef (in batches if needed) in a large frying pan over medium–high heat for 8–12 minutes. Set aside.
  • Using the remaining 1 tablespoon of oil, cook the onion and garlic in the same pan over medium heat until softened, 2–3 minutes.
  • Add the mushrooms and cook for 2–3 minutes until softened.
  • Add the flour and cook, stirring continuously, for 30 seconds (it will form a lumpy paste).
  • Follow either the slow-cooker or stovetop method below.
Slow-cooker method
  • Add the tomato paste, paprika, Worcestershire sauce and beef stock to the slow-cooker and stir to combine.
  • Add the cooked beef and mushroom mixture and stir gently to combine. The beef may not be completely submerged, which is fine; it will melt into the sauce as it cooks.
  • Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the last 15 minutes of cooking time. The beef should come apart easily with a fork. If not, continue to cook in 15-minute intervals until soft.
Stovetop method
  • Return the beef to the pan and add the tomato paste, paprika, Worcestershire sauce and beef stock.
  • Return to the boil, then simmer over the lowest heat for 1½ hours, covered. Stir occasionally. If the sauce is sticking to the base of the pan, add ½ cup (125 ml) of water.
  • Remove the lid and cook for an additional 1 hour to thicken.
  • The beef should come apart easily with a fork. If not, continue to cook in 15-minute intervals until soft.
  • Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
Assemble pies
  • Preheat oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Fill your bowls/ramekins with the stroganoff.
  • Cut the sheet of puff pastry into four even squares.
  • Lay the puff pastry straight on top of the bowls/ramekins, and using your fingers, crimp the pastry around the outside of the bowl.
  • Using a pastry brush, brush the tops of the pies with egg and sprinkle with sesame seeds and salt (optional).
  • Bake for 20 minutes or until pastry is golden and flaky.
  • Use oven mitts to remove the pies from the oven. Allow them to stand for 10 minutes before serving.

Nutrition information

Nutrition Facts
Slow-cooked Beef Stroganoff Pot Pies
Amount per Serving
Calories
1070
% Daily Value*
Fat
 
72
g
111
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
38
g
Cholesterol
 
198
mg
66
%
Sodium
 
1311
mg
57
%
Potassium
 
1633
mg
47
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
65
g
130
%
Vitamin A
 
1486
IU
30
%
Vitamin C
 
9
mg
11
%
Calcium
 
80
mg
8
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe notes

MAKE AHEAD

Refrigerate the stroganoff pie filling for up to 3 days in an airtight container or freeze for up to 3 months. Thaw completely in the fridge overnight before use.

LEFTOVERS

If made fresh, store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave (the puff pastry will soften). Not suitable to freeze.

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Course beef, pies, stroganoff
Cuisine Russian