Slow Cooker Steak Pie
This slow cooker steak pie recipe is super easy and having the steak pie filling cook all day in the crock pot like this allows for the most tender, full of flavor steak pie you ever had!
Video
Ingredients
- 2 Pounds Chuck Beef cut into 2" pieces
- ½ Cup All Purpose Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Canola Oil
- 3 Sprigs Fresh Thyme or 1 teaspoon dried
- 1 teaspoon Dried Oregano
- 2 Each Bay Leaves
- 1 Each Sweet Onion diced
- 3 Cloves Garlic minced
- 1 Rib Celery diced
- 2 Cups Beef Stock
- 1 Tablespoon Worcestershire Sauce
- 1 Each Frozen Puff Pastry 1 x sheet
- 1 Each Egg White
- 1 teaspoon Water
Instructions
- Season the beef cubes with the salt and pepper. Then coat with the flour, evenly.2 Pounds Chuck Beef, ½ Cup All Purpose Flour, 2 teaspoons Salt, 1 teaspoon Black Pepper
- Add the oil to a large skillet and heat on medium-high heat. Add the beef and brown on all sides.2 Tablespoons Canola Oil
- Add the browned beef to a large (6 quart) slow cooker and add the onions, garlic, celery, thyme, oregano, bay leaves.3 Sprigs Fresh Thyme, 1 teaspoon Dried Oregano, 2 Each Bay Leaves, 1 Each Sweet Onion, 3 Cloves Garlic, 1 Rib Celery
- Add the beef stock and Worcestershire sauce, cover the slow cooker with a lid and cook on low for 7-8 hours.2 Cups Beef Stock, 1 Tablespoon Worcestershire Sauce
- One hour before the cooking time is up thaw the puff pastry for at room temperature.1 Each Frozen Puff Pastry
- Preheat oven to 400°F.
- After 40 minutes lay the pastry on a floured surface and roll out evenly, to remove the seams.
- Using the lid of your slow cooker (dry with a towel first) and a pizza wheel (or sharp knife if you don't have one) cut out around the slow cooker lid.
- Lay the cut out puff pastry on a baking sheet lined with parchment paper. Using the cut outs that are remaining, you can decorate the top of the pastry lid if you choose. Using a fork press down the edges of the pastry lid.
- Mix the egg white and water and lightly brush all over the puff pastry. Bake in the oven for 15 minutes.1 Each Egg White, 1 teaspoon Water
- Remove and allow to cool for 30 mintues. Turn off the slow cooker to allow filling to cool slightly (and thickening). Taste to make sure it's seasoned to your liking.
- Place the pastry top on top of the steak pie filling in the slow cooker. Push down to make it fit.
- Serve with favorite veggies or salad.
Notes
This is a plain steak pie filling, but if you want to add more veggies to the pie, or potatoes etc. Feel free.
Don't try to pick up the pastry top until it has cooled. It will continue to cook after and has steam trapped inside that will keep it puffed up. Trying to pick it up too soon may make it deflate.
I like to use the fork on the edges because it stops the puff pastry rising too much.
Add some beer and make this a delicious steak and ale pie.
If you stir the pot often the meat will more likely fall apart. If you want big chunks of beef don't stir the pot so often.
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 17g | Protein: 53g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1024mg | Fiber: 1g | Sugar: 4g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
