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 and 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 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 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) 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 (480 ml) beef stock
• 1 tbsp corn flour/cornstarch
• 2 sheets puff pastry, partially thawed
• 1 egg whisked
• 1 tsp sesame seeds
• ½ tsp salt
• Steamed peas, to serve (optional)

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Instructions

1. Dust the beef in flour, salt and pepper. Toss to coat.
2. 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.
3. 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.
4. Transfer the vegetables and the cooked beef into a slow-cooker.
5. Add the tomato paste, Worcestershire sauce, bay leaves, thyme and 2 cups of beef stock. Stir the ingredients to combine.
6. Slow-cook on high for 4 hours or low for 8 hours.
7. 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.
8. Preheat the oven to 220°C/425°F (200°C fan).
9. Fill an oven-proof dish (approximately 30 x 18 cm or 12 x 17″) 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 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.

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