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 Slow-cooked 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.
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 minutesmins
Cook 13 hourshrs30 minutesmins
Total 13 hourshrs50 minutesmins
Servings: 4
Ingredients
1kg(2lb)chuck (braising/casserole) steak or gravy beef (boneless shin) or any beef suitable for slow-cooking, cut into bite-sized pieces
1tspsea salt flakes
½tspfreshly cracked black pepper
2tbspolive oil
1large onion, roughly diced
3garlic cloves, roughly chopped
500g(1lb)mushrooms, sliced
2tbspflour
2tbsptomato paste (concentrated puree)
1tbspsweet paprika
1tbspWorcestershire sauce
500ml(2cups)beef stock
2tbspsour cream
1sheet puff pastry, thawed
1egg, lightly whisked, to brush the puff pastry
salt and sesame seeds to sprinkle on the puff pastry (optional)
4small ovenproof bowls or ramekins for assembling pies
Instructions
(keeps your screen active)
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.
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.
Thanks for all your lovely comments today, Lee! So great to read them! Glad these pies were also a winner for you … glad the grandkids approved! 🥰 Thanks for the rating. Nic x
Hi Melody, yes you can! You would need to cook the beef as per the recipe using the slow-cook function. If using the pressure cooker function, it would take 45–55 minutes. I hope this helps! Nic x
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️ Will definitely make this again ❤️ Thanks Nicole for your genius xx
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️
Will definitely make this again ❤️
Thanks Nicole for your genius xx
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Lee says:
Delicious, no further words needed. I did the puff pastry separately and the grandkids thought it was fancy.
Nicole says:
Thanks for all your lovely comments today, Lee! So great to read them! Glad these pies were also a winner for you … glad the grandkids approved! 🥰 Thanks for the rating. Nic x
Gigi says:
Amazing
Nicole says:
So happy this was a hit, Gigi! ❤️ Nic x
Melody says:
Can this be made in the instant pot?
Nicole says:
Hi Melody, yes you can! You would need to cook the beef as per the recipe using the slow-cook function. If using the pressure cooker function, it would take 45–55 minutes. I hope this helps! Nic x
marisajane13 says:
Loved it. Thank you.
bridgetbrasser says:
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️ Will definitely make this again ❤️ Thanks Nicole for your genius xx
bridgetbrasser says:
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️
Will definitely make this again ❤️
Thanks Nicole for your genius xx