If you’re looking for comforting, family-friendly food, this has got it all. A luscious beef filling is cooked low and slow, then topped with crispy golden puff pastry and baked to perfection.
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 with 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 in an airtight container 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 the leftover pie in an airtight container for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.
If you enjoyed Slow-cooker Beef Pie, I think you’ll love:
Family Beef and Potato Pie Recipe
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping Recipe
Chicken Mushroom Pie Recipe
Crispy Potato Topped Beef “Pie” Recipe
Slow-cooked Beef Stroganoff Pot Pies Recipe
Slow-cooker Beef Pie
“Best Family Pie. You need to make this!” Share Pin Recipe PrintIngredients
- 1.5 kg (3½ lb) beef chuck (braising/casserole) steak, cut into bite-sized pieces
- 2 tbsp flour
- 1 tsp sea salt flakes
- 1 tsp freshly cracked black 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 thyme sprigs, plus a little extra to sprinkle on top of the finished pie
- 500 ml (2 cups) beef stock
- 1 tbsp cornflour (cornstarch)
- 2 sheets puff pastry, partially thawed
- 1 egg, whisked
- 1 tsp sesame seeds
- ½ tsp sea salt flakes
- Steamed peas to serve (optional)
Instructions
- Prepare the filling – In a bowl, dust the beef in the flour, salt and pepper and toss to coat.
- Brown the beef – Heat the olive oil in a large frying pan over medium heat. 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 veggies – Add the onion, carrot, celery and garlic to the same pan with 125 ml (½ 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 to slow-cooker – Transfer the vegetables and the cooked beef into a slow-cooker.
- Stir in the seasonings – Add the tomato paste, Worcestershire sauce, bay leaves, thyme and stock. Stir the ingredients to combine.
- Slow-cook – Slow-cook on high for 4 hours or low for 8 hours.
- Thicken the filling – Around 15 minutes from the finishing time, mix 2 tablespoons of cold tap water with the cornflour to make a paste. Stir this into sauce and cook on high for the remaining 15 minutes of cooking to thicken the gravy.
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Add the filling to a pie dish – Fill an ovenproof dish (approximately 30 x 18 cm/12 x 7 inches) with the pie filling. Remove the bay leaves and thyme sprigs.
- Cover with the pastry – Cut the puff pastry to fit the pie dish and crimp the edges to cover.
- Egg wash and toppings – Brush with whisked egg, then sprinkle with sesame seeds and salt.
- Bake – Cook in the oven for 20–25 minutes until golden.
- Serve – Serve with steamed peas or your choice of veggies.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
So good, although lots of steps it was worth it. I did make individual pies with pastry separate.
Nicole says:
So glad the flavours were worth it, Lee! 🙌🏻 Thanks for the rating. Nic x
Leah says:
Simple and delicious! Husband and baby loved it! Will definitely be added to our regular rotation!
Nicole says:
So great to hear, Leah! 🙌🏻 Thanks for the rating. Nic x
Michele says:
Best Family Pie. You need to make this!
Stacey says:
Make this nearly weekly!! I just swap around the veg to suit me that week. To cut down even further on costs we reduce the amount of beef and add 500g of mushrooms, just need to add more cornstarch as you’ll have a runnier gravy due to mushroom water.
Thanks for this wonderful and healthy recipe.
netterauch says:
Went to Costco on the weekend and got a 3 kg packet of chuck steak. So I made a big pot of this strew amd make several pies. I love how you have the option beside the recipe to double or triple it. It was a huge winner!!!! Whole family loved it. Thank you
laurenbell says:
Very yummy. I did the pies in my Kmart pie maker as it was a hot day and wanted to avoid turning on the oven. These were a hit with my family – I might add mushrooms next time too as we love beef and mushroom pies.
Nicole says:
I’m so glad you loved the recipe as much as we do! Love the idea of the pie maker! x