Slow-cooker Beef Pie

Is there anything more comforting than a delicious and warm pie? This Slow-cooker Beef Pie is the ultimate comfort food, with fall-apart tender beef in a rich gravy with a golden, crunchy puff pastry crown. The best part is that throwing the ingredients together is super quick! You only need to do a little prep before letting the slow-cooker work its magic. Cook on low or high depending on the timing that best suits you, then simply transfer the filling to a baking dish, top with puff pastry and bake. Served with peas or any veggies you prefer, this is a real crowd-pleaser! 

Can you make Slow-cooker Beef Pie ahead of time?

Yes, follow the recipe up to step 7. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or stovetop before continuing from step 8 in the recipe.

Is Slow-cooker Beef Pie suitable for leftovers?

Yes, refrigerate leftover Beef Pie in an airtight container for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

Slow-cooker Beef Pie

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5 from 4 reviews

• Total Time: 4 hours 50 mins
• Yield: 6 1x

Ingredients

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• 1.5 kg (3 lb 5 oz) beef chuck (braising/casserole) steak, cut into bite-sized pieces
• 2 tbsp flour
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• 2 onions, roughly diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, roughly chopped
• 2 tbsp tomato paste (concentrated puree)
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 4 thyme sprigs (plus a little extra to sprinkle on top of the finished pie)
• 2 cups (500 ml) beef stock
• 1 tbsp cornflour (cornstarch)
• 2 sheets puff pastry, partially thawed
• 1 egg whisked
• 1 tsp sesame seeds
• ½ tsp sea salt flakes
• Steamed peas, to serve (optional)

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Instructions

1. In a bowl, dust the beef in the flour, salt and pepper and toss to coat.
2. Heat the olive oil in a large frying pan over medium heat. Cook the beef for 3–4 minutes until browned and golden all over. Cook in batches if required to avoid overcrowding the pan. Set aside.
3. Add the onion, carrot, celery and garlic to the same pan with ½ cup (125 ml) of water. Use the water to scrape up all the crispy bits in the pan. Cook for 3–5 minutes until the vegetables begin to soften.
4. Transfer the vegetables and the cooked beef into a slow-cooker.
5. Add the tomato paste, Worcestershire sauce, bay leaves, thyme and stock. Stir the ingredients to combine.
6. Slow-cook on high for 4 hours or low for 8 hours.
7. Around 15 minutes from the finishing time, mix 2 tablespoons of cold tap water with the cornflour to make a paste. Stir this into sauce and cook on high for the remaining 15 minutes of cooking to thicken the gravy.
8. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
9. Fill an ovenproof dish (approximately 30 x 18 cm/12 x 7 inches) with the pie filling. Remove the bay leaves and thyme sprigs.
10. Cut the puff pastry to fit the pie dish and crimp the edges to cover.
11. Brush with whisked egg, then sprinkle with sesame seeds and salt.
12. Cook in the oven for 20–25 minutes until golden.
13. Serve with steamed peas or your choice of veggies.

Notes

Does meat need to be browned before being put into the slow-cooker? In short, yes! The searing and browning of the meat (and vegetables in this instance) creates a depth of flavour in the sauce. The caramelisation is what makes a rich, flavoursome gravy. 

MAKE AHEAD

Follow the recipe up to step 7. Refrigerate for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or stovetop before continuing from step 8 in the recipe. 

LEFTOVERS

Refrigerate leftovers for up to 3 days in an airtight container. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 4 hours 35 mins
• Category: beef, pie, slow cooker pie
• Method: slow cooker
• Cuisine: British