Pepper Steak Pie Recipe Slow Cooker

Slow Cooker Beef Pie

This is the ultimate comfort food. Fall apart beef in a rich gravy - The best part is that it's super quick to throw together in the slow cooker. This one is minimal fuss but a real crowd pleaser.

Prep: 15 mins
4 hours
Serves: 6

beef pie slow cooker

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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