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Slow Cooked Beef Stroganoff Pot Pies Recipe

Slow Cooked Beef Stroganoff Pot Pies

Beef Stroganoff is a comforting and warming dish made easy in the slow cooker. This creamy, classic family favourite freezes brilliantly. I love transforming my leftovers into these amazing Beef Stroganoff Pot Pies. Flaky pastry with the mushroom filled, fall-apart beef filling really makes these pies something special.

  • Total Time: 4 hours 55 mins
  • Yield: 4 1x


Units Scale
  • 1kg chuck steak or gravy beef (or any slow cooker beef), cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil (separated)
  • 1 large onion, roughly diced
  • 3 garlic cloves, roughly chopped
  • 500g mushrooms, sliced
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp Worcestershire sauce
  • 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 puff pastry (optional)
  • 4 small oven-proof bowls or ramekins for assembling pies


  1. Sprinkle the beef with salt and pepper.
  2. Using 1 tbsp of the oil, brown the beef (in batches if needed) in a large skillet on medium-high heat for 8-12 minutes. Set aside.
  3. Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened, 2-3 minutes.
  4. Add the mushrooms and cook for 2-3 minutes until softened.
  5. Add the flour, stirring continuously for 30 seconds (it will form a lumpy paste).

Slow cooker method

  1. Add tomato paste, paprika, Worcestershire sauce and beef stock to the slow cooker, and stir to combine.
  2. Add the cooked beef and mushroom mixture, and stir gently to combine. The beef may not be completely submerged. It will melt into the sauce as it cooks.
  3. Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the remaining 15 minutes of cooking time. The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.

Stovetop method

  1. Return the beef to the pan and add the tomato paste, paprika, Worcestershire sauce and beef stock.
  2. Return to a boil and then simmer on the lowest heat for 1.5 hours, lid on. Stir occasionally. If the sauce is sticking to the base of the pan, add 1/2 cup of water.
  3. Remove the lid and cook for an additional 1 hour to thicken.
  4. The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.
  5. Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.

Assemble pies

  1. Preheat oven to 200°C fan.
  2. Fill your bowls/ramekins with the stroganoff.
  3. Cut the sheet of puff pastry into four even squares.
  4. Lay the puff pastry straight on top of the bowl/ramekin, and using your fingers, crimp the pastry around the outside of the bowl.
  5. Using a pastry brush, brush the tops of the pies with egg and sprinkle with sesame seeds and salt (optional).
  6. Bake for 20 minutes or until pastry is golden and flaky.
  7. Use oven mitts to remove the pies from the oven. Allow them to stand for 10 minutes before serving.


MAKE AHEAD – Refrigerate the stroganoff pie filling for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use.

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

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 4.45 hours
  • Category: pies, beef, stroganoff
  • Method: skillet, bake
  • Cuisine: Russian