If you love beef stroganoff and pies, here’s the ultimate combination! Creamy stroganoff is topped with golden, crispy puff pastry.
Beef Stroganoff is a comforting and warming dish that can be made with minimal fuss in your slow-cooker (I’ve included stovetop instructions too). Stroganoff leftovers freeze beautifully, but I also love transforming them into these amazing Slow-cooked Beef Stroganoff Pot Pies.
These individual pies are really something special, and feature a creamy mixture of mushrooms and fall-apart beef topped with flaky pastry. They are sure to be a hit for family dinners, and they can be on the table in less than 30 minutes if you prepare the filling in advance.
Can you make Slow-cooked Beef Stroganoff Pot Pies ahead of time?
Yes, you can refrigerate the stroganoff pie filling in an airtight container for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use.
Are Slow-cooked Beef Stroganoff Pot Pies suitable for 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.
If you enjoyed Slow-cooked Beef Stroganoff Pot Pies, I think you’ll love:
Butter Chicken Pot Pie Recipe
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping Recipe
Creamy Chicken and Leek Pot Pie Recipe
Family Beef and Potato Pie Recipe
Minced (Ground) Beef Stroganoff Recipe
Slow-cooked Beef Stroganoff Pot Pies
“Delicious, no further words needed!” Share Pin Recipe PrintIngredients
- 1 kg (2 lb) 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 (1 lb) mushrooms, sliced
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tbsp Worcestershire sauce
- 500 ml (2 cups) 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)
Instructions
- Prep the beef – 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.
- Prep the onion, garlic and mushrooms – 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).
- Cook – Follow either the slow-cooker or stovetop method below.
- Add the sauce ingredients – Add the tomato paste, paprika, Worcestershire sauce and beef stock to the slow-cooker and stir to combine.
- Add beef and mushroom mixture – 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.
- Slow-cook – Cook on high for 4 hours or on low for 8 hours.
- Add the sour cream – 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.
- Return the beef and add the sauce ingredients to pan – Return the beef to the pan and add the tomato paste, paprika, Worcestershire sauce and beef stock.
- Cook, covered – 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 125 ml (½ cup) of water.
- Cook, uncovered – 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.
- Add the sour cream – Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
- Preheat – Preheat oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the pies – Fill 4 small ovenproof bowls or 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 – Bake for 20 minutes or until pastry is golden and flaky.
- Stand and serve – Use oven mitts to remove the pies from the oven. Allow them to stand for 10 minutes before serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Terry says:
Can I freeze pies if not baked in oven
Nicole says:
Hi Terry, you can freeze just the filling, but you’d need to add pastry and bake on the day. Nic x
Lee says:
Delicious, no further words needed. I did the puff pastry separately and the grandkids thought it was fancy.
Nicole says:
Thanks for all your lovely comments today, Lee! So great to read them! Glad these pies were also a winner for you … glad the grandkids approved! 🥰 Thanks for the rating. Nic x
Gigi says:
Amazing
Nicole says:
So happy this was a hit, Gigi! ❤️ Nic x
Melody says:
Can this be made in the instant pot?
Nicole says:
Hi Melody, yes you can! You would need to cook the beef as per the recipe using the slow-cook function. If using the pressure cooker function, it would take 45–55 minutes. I hope this helps! Nic x
marisajane13 says:
Loved it. Thank you.
bridgetbrasser says:
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️ Will definitely make this again ❤️ Thanks Nicole for your genius xx
bridgetbrasser says:
Absolutely phenomenal! And so easy!! 👏🏽👏🏽👏🏽 Just takes a day to cook but it’s mostly hands off ☺️
Will definitely make this again ❤️
Thanks Nicole for your genius xx