Slow-cooker Beef Pie
Servings: 6 servings
Calories: 1038kcal
The ultimate in old-fashioned comfort, this Slow-cooker Beef Pie recipe features beef cooked in a rich, delicious sauce until fall-apart tender. The filling is made in the slow-cooker, then topped with crispy puff pastry and finished in the oven until mouthwateringly golden and crispy. Serve with steamed green peas or other veggies of your choice.
Ingredients
- 1.5 kg 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 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
- In a bowl, dust the beef in the flour, salt and pepper and toss to coat.
- 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 onion, carrot, celery and garlic to the same pan with ½ cup (125 ml) 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 stock. Stir the ingredients to combine.
- Slow-cook on high for 4 hours or low for 8 hours.
- 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 the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Fill an ovenproof dish (approximately 30 x 18 cm/12 x 7 inches) 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 in an airtight container, 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 in an airtight container. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.Nutrition Facts
Slow-cooker Beef Pie
Amount per Serving
Calories
1038
% Daily Value*
Fat
67
g
103
%
Saturated Fat
22
g
138
%
Trans Fat
2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
37
g
Cholesterol
200
mg
67
%
Sodium
1347
mg
59
%
Potassium
1325
mg
38
%
Carbohydrates
52
g
17
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
58
g
116
%
Vitamin A
3628
IU
73
%
Vitamin C
8
mg
10
%
Calcium
100
mg
10
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
