Ingredients
- 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)
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 220°C/425°F (200°C fan).
- 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.
- Cut the puff pastry to fit the pie dish and crimp the edges to cover.
- Brush with whisked egg, then sprinkle with sesame seeds and salt.
- Cook in the oven for 20-25 minutes until golden.
- 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.
- Prep Time: 15 mins
- Cook Time: 4 hours 35 mins
- Category: beef, pie, slow cooker pie
- Method: slow cooker
- Cuisine: British