Name: Slow Cooker Beef Pie
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Ingredients: 1.5kg chuck steak beef cut into bite-sized pieces; 2 tbsp flour; 1 tsp salt; 1 tsp 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; 2 tbsp Worcestershire sauce; 2 bay leaves; 4 sprigs thyme (plus a little extra to sprinkle on top of the finished pie); 2 cups beef stock; 1 tbsp corn flour; 2 sheets puff pastry, partially thawed; 1 egg whisked; 1 tsp sesame seeds; 1/2 tsp salt; Steamed peas to serve (optional)

Instructions

Dust the beef in flour, salt and pepper. Toss to coat.
Heat the olive oil on medium heat in a large skillet. 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.
Add the onion, carrot, celery and garlic to the same pan with 1/2 cup 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.
Transfer the vegetables and the cooked beef into a slow cooker.
Add the tomato paste, Worcestershire sauce, bay leaves, thyme and 2 cups of beef stock. Stir the ingredients to combine.
Slow cook on high for 4 hours or low for 8 hours.
15 minutes from the finishing time, mix 2 tbsp cold tap water with 1 tbsp corn flour. Stir into sauce and cook on high for the remaining 15 minutes of cooking to thicken the gravy.
Preheat the oven to a 200°C fan.
Fill an oven-proof dish (approximately 30 x 18cm) with the pie filling. Remove the bay leaves and thyme sprigs.
Cut the puff pastry to fit the pie dish and crimp the edges to cover.
Brush with whisked egg, and sprinkle with sesame seeds and salt.
Cook in the oven for 20-25 minutes until golden.
Serve with steamed peas.

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 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. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.