Slow Cooker Beef Pie
- 1.5kg slow cook beef cut into cubes (approximately 2cm x 2cm, I used chuck steak but gravy beef is great too)
- 2 tbsp flour
- 1 tsp salt
- 1 tsp 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 sprigs thyme (plus a little extra to sprinkle on top of the finished pie)
- 2 beef stock cubes crumbled (or two cups beef broth)
- 1 tbsp corn flour
- 2 sheets puff pastry partially thawed
- 1 egg whisked
- 1 tsp sesame seeds
- 1/2 tsp salt
- Steamed peas to serve (optional)
- Dust beef in flour, salt and pepper.
- Heat oil on medium heat (in large skillet or in slow cooker with searing capability). Sear beef until browned all over for 3-4 minutes. Cook in batches if you need to. Set aside.
- Add onion, carrot, celery and garlic to the same pan along with 1/2 cup of water. Scrape up drippings in the pan. Cook 2 mins.
- Transfer meat and vegetable mixture into a slow cooker.
- Add tomato paste, Worcestershire sauce, bay leaves, thyme, 2 beef stock cubes crumbled and 2 cups of water (omit the water if you are using beef broth).
- Gently stir the ingredients and slow cook on high for 4 hours or low for 8 hours.
- 15 minutes from finishing time, mix 2 tbsp cold tap water with 1 tbsp corn flour. If the gravy is still quite watery, add this to the beef mixture. Stir into sauce gently and slow cook on high for the remaining 15 minutes.
- Fill oven proof dish (approximately 30 x 18cm) with pie filling. Remove the bay leaves and thyme sprigs.
- Cut puff pastry to fit pie dish and crimp edges to cover.
- Brush with whisked egg, sprinkle with sesame seeds and salt.
- Cook in the oven for 20-25 minutes until golden.
- Serve with steamed peas.
Do I need to brown my meat first before putting it in the slow cooker? The searing and browning of the meat (and vegetables in this instance) is what creates a depth of flavour in the sauce. The caramelisation is what creates a rich, flavoursome gravy. I have skipped this step in the past, the result is soft, tender meat but the sauce is definitely not the same intensity. The browning is worth the extra effort, I promise!
Can this slow cooker beef pie be made ahead? Absolutely. You can follow up to step number 8 and refrigerate up to 3 days or freeze up to 3 months. To assemble the pie, ensure the filling is defrosted (overnight in the fridge is ideal) and then use a microwave or pot to reheat prior to continuing step 9 in the recipe.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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