The BEST Slow Cooker Steak Pie

Slow cooker steak pie with a puff pastry lid.

The BEST Slow Cooker Steak Pie

Enjoy a classic slow cooker steak pie with tender beef, flavourful vegetables, and a golden pastry lid. Perfect for a comforting meal, this dish is both hearty and delicious.

5 from 9 votes

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Prep Time: 20

Cook Time: 3

Servings: servings

Author: Deborah Rainford

Ingredients

700 g (1 ½ lb) stewing beef
1 teaspoon mustard powder
30 g (¼ cup) plain flour
2 tablespoons vegetable oil
1 large onion, roughly chopped
4 sticks of celery, roughly chopped
2 large carrots, peeled and roughly chopped
600 ml (2 ¼ cups) beef stock, made with a stock cube or a stock pot
2 tablespoons tomato purée
2 tablespoons Worcestershire sauce
2 tablespoons fresh thyme leaves
500 g (1 lb) puff pastry or shortcrust pastry
1 large egg, beaten
3-5 cloves garlic, minced (see notes)

Instructions

Prepare the Beef:

Mix the flour and mustard powder in a medium bowl.
Toss the stewing beef in the flour mixture until well-coated.

Brown the Beef:

Heat the vegetable oil in a heavy-bottomed pan over medium heat.
Brown the beef in batches to ensure a good sear. Avoid overcrowding the pan.
Once browned, remove the beef and set aside.

Cook the Onions and Garlic:

Add the chopped onion and minced garlic to the pan with a splash of beef stock to deglaze.
Cook for about 5 minutes until the onions are soft and tender, scraping up any browned bits from the bottom of the pan.

Slow Cook:

Transfer the beef, onions, and garlic to the slow cooker.
Stir in the carrots, celery, tomato purée, Worcestershire sauce, remaining beef stock, and thyme leaves.
Cook on low for 8 hours or on high for 5 hours.

Prepare the Pie:

Preheat your oven to 190°C (fan) or 200°C (conventional).
Once the beef mixture is cooked and tender, transfer it to a pie dish.
Let the filling cool completely (see notes for quick cooling tips).

Add the Pastry Lid:

Roll out the puff pastry and place it over the cooled steak filling.
Trim any excess pastry from the edges and seal the edges with a fork.
Brush the top with beaten egg and sprinkle with sea salt.

Bake:

Bake in the preheated oven for 20-25 minutes until the pastry is golden and puffed.

Notes

Sear-and-Cook Slow Cooker: If your slow cooker has a searing function, use it to brown the beef directly in the slow cooker bowl.
Cooling the Filling: To cool the steak pie filling quickly, spread it in a shallow container and place it in the freezer for short intervals, stirring occasionally, until cooled.
Garlic Quantity: Adjust the amount of garlic based on personal preference and the size of your garlic cloves.

Nutrition

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