Slow-cooked Beef Stroganoff Pot Pies
Servings: 4
Calories: 1070kcal
In this Slow-cooked Beef Stroganoff Pot Pies recipe, a glorious creamy beef and mushroom filling is baked in individual pie form, topped with sheets of buttery, golden puff pastry. Although the recipe takes a few hours, it's mostly hands-off and well worth the wait. The stroganoff filling can be made up to 3 days ahead and freezes for up to 3 months.
Ingredients
- 1 kg chuck (braising/casserole) steak or gravy beef (boneless shin) or any beef suitable for slow-cooking, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 1 large onion, roughly diced
- 3 garlic cloves, roughly chopped
- 500 g mushrooms, sliced
- 2 tbsp flour
- 2 tbsp tomato paste concentrated puree
- 1 tbsp sweet paprika
- 1 tbsp Worcestershire sauce
- 500 ml 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 the puff pastry (optional)
- 4 small ovenproof bowls or ramekins for assembling pies
Instructions
- Sprinkle the beef with salt and pepper.
- Using 1 tablespoon of the oil, brown the beef (in batches if needed) in a large frying pan over medium–high heat for 8–12 minutes. Set aside.
- Using the remaining 1 tablespoon of oil, cook the onion and garlic in the same pan over medium heat until softened, 2–3 minutes.
- Add the mushrooms and cook for 2–3 minutes until softened.
- Add the flour and cook, stirring continuously, for 30 seconds (it will form a lumpy paste).
- Follow either the slow-cooker or stovetop method below.
Slow-cooker method
- Add the tomato paste, paprika, Worcestershire sauce and beef stock to the slow-cooker and stir to combine.
- Add the cooked beef and mushroom mixture and stir gently to combine. The beef may not be completely submerged, which is fine; it will melt into the sauce as it cooks.
- Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the last 15 minutes of cooking time. The beef should come apart easily with a fork. If not, continue to cook in 15-minute intervals until soft.
Stovetop method
- Return the beef to the pan and add the tomato paste, paprika, Worcestershire sauce and beef stock.
- Return to the boil, then simmer over the lowest heat for 1½ hours, covered. Stir occasionally. If the sauce is sticking to the base of the pan, add ½ cup (125 ml) of water.
- Remove the lid and cook for an additional 1 hour to thicken.
- The beef should come apart easily with a fork. If not, continue to cook in 15-minute intervals until soft.
- Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
Assemble pies
- Preheat oven to 220°C (425°F) (200°C/400°F fan-forced).
- Fill your bowls/ramekins with the stroganoff.
- Cut the sheet of puff pastry into four even squares.
- Lay the puff pastry straight on top of the bowls/ramekins, and using your fingers, crimp the pastry around the outside of the bowl.
- Using a pastry brush, brush the tops of the pies with egg and sprinkle with sesame seeds and salt (optional).
- Bake for 20 minutes or until pastry is golden and flaky.
- Use oven mitts to remove the pies from the oven. Allow them to stand for 10 minutes before serving.
Notes
MAKE AHEAD
Refrigerate the stroganoff pie filling for up to 3 days in an airtight container or freeze for up to 3 months. Thaw completely in the fridge overnight before use.LEFTOVERS
If made fresh, store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave (the puff pastry will soften). Not suitable to freeze.Nutrition Facts
Slow-cooked Beef Stroganoff Pot Pies
Amount per Serving
Calories
1070
% Daily Value*
Fat
72
g
111
%
Saturated Fat
24
g
150
%
Trans Fat
0.01
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
38
g
Cholesterol
198
mg
66
%
Sodium
1311
mg
57
%
Potassium
1633
mg
47
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
65
g
130
%
Vitamin A
1486
IU
30
%
Vitamin C
9
mg
11
%
Calcium
80
mg
8
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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