Join me and let’s see how to easily make steak pie in the slow cooker using simple ingredients like 1 kg chuck beef, 2 onions diced, 2 tsp garlic crushed, and 500 ml beef stock. A warm, hearty meal awaits your table.

To make your Steak Pie in the slow cooker, start by browning 1 kg of cubed chuck beef, then add it to the cooker with 2 diced onions, 2 tsp of crushed garlic, and 500 ml of beef stock. Cook on low for 8 hours until tender, thicken with cornstarch, and then bake with puff pastry until golden.

Stick around! Peek into the full recipe details and see how uncomplicated it is to whip up this crowd-pleaser. It’s your turn to shine in the kitchen with this no-fuss recipe.

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What is steak pie?

Steak pie is a hearty dish made with tender chunks of beef, typically 1 kg of chuck beef, slowly cooked with 2 diced onions, 2 teaspoons of crushed garlic, and 500 ml of beef stock, encased in flaky puff pastry. It’s a traditional comfort food, perfect for family dinners.

Is it possible to prepare the steak pie filling ahead of time?

Yes, it’s possible to prepare the steak pie filling ahead of time. You can brown the beef, add it to the slow cooker with onions, garlic, and beef stock, and let it cook. Once cooled, the filling can be refrigerated for up to 3 days before adding to the pastry and baking.

Slow Cooker Steak Pie Ingredients

Beef Mixture:

• 1 kg chuck beef, cut into cubes
• 2 onions, finely chopped
• 2 teaspoons of crushed garlic
• 2 teaspoons of dried thyme
• 1 tablespoon of dried parsley
• 2 tablespoons of Worcestershire sauce
• 500 ml beef broth

Pie Case:

• Puff pastry sheets, ready to cover
• 1 egg, beaten for the egg wash

Thickener:

• 4 tablespoons of cornstarch
• 60 ml (¼ cup) of water

How To Make Slow Cooker Steak Pie

1. Start with the Beef: On high heat in a skillet, sear the cubed beef in batches until each piece is browned. This step locks in flavors. Once browned, move the beef to a separate dish.
2. Layer the Flavors: In your slow cooker, combine the seared beef, chopped onions, garlic, thyme, parsley, Worcestershire sauce, and beef broth. Stir these ingredients well to ensure they’re fully mixed.
3. Slow Cook to Perfection: Cover your slow cooker and set it to cook on low heat for 8 hours. The long cooking time allows the beef to become remarkably tender and the flavors to meld beautifully.
4. Thicken the Filling: Whisk the cornstarch with water in a small bowl until you have a smooth paste. Stir this mixture into the slow cooker. Then, increase the heat to high and cook for an additional 15 minutes, or until the filling has thickened to your liking.
5. Prepare the Pie Case: Spoon the thickened steak filling into prepared pie tins. Gently cover each tin with a sheet of puff pastry. Make sure to trim any excess pastry and crimp the edges to seal. Brush the top with the beaten egg to ensure a golden finish.
6. Bake: Preheat your oven to 200°C (390°F). Place the pies in the oven and bake until the puff pastry is puffed and golden brown, which usually takes about 20-25 minutes.
7. Serve and Enjoy: Once golden brown and crisp, remove the pies from the oven. Let them cool for a few minutes before serving to allow the filling to set slightly.

Recipe Tips

• Maximizing Flavor: For an extra flavor boost, consider marinating the beef cubes in a mixture of Worcestershire sauce, garlic, and thyme overnight. This not only tenderizes the meat but also infuses it with robust flavors.
• Ensuring a Crisp Pastry: To achieve a golden and crisp puff pastry topping, brush the pastry with an egg wash before baking. Additionally, placing the pie on the lower oven rack helps the bottom crust cook thoroughly, preventing it from becoming soggy.
• Thickening the Filling: If you prefer a thicker pie filling, you can adjust the amount of cornstarch to your liking. Start with the recipe’s recommended amount and gradually add more until you reach your desired consistency.

Recipe Variations

• Chicken and Mushroom Steak Pie: Swap the beef for chicken thighs and add sliced mushrooms. This variation offers a lighter, yet equally satisfying flavor profile, perfect for those who prefer poultry over red meat.
• Vegan Steak Pie: Utilize a hearty blend of lentils, chickpeas, and mixed vegetables as the filling. Top with a vegan puff pastry to cater to plant-based diets without sacrificing the classic pie essence.
• Guinness Beef Steak Pie: Incorporate Guinness stout into the beef stock for a richer, deeper flavor. The stout adds a unique malty sweetness and a tenderizing effect on the beef, creating a memorable twist on the traditional recipe.
• Cheese Crust Steak Pie: Add a layer of grated sharp cheddar cheese between the beef filling and the puff pastry. As the pie bakes, the cheese melts, creating a deliciously gooey layer that adds a cheesy twist to each bite.

What To Serve With Your Steak Pie

Serve your Steak Pie with roasted carrots, minted mushy peas, wholegrain mustard mash, garlic green beans, and cauliflower cheese for a balanced and delightful meal. These sides complement the pie perfectly, offering a mix of textures and flavors.

How To Store Steak Pie

In The Fridge:

Place the cooled steak pie in an airtight container or wrap it tightly with aluminum foil or plastic wrap. It can be stored in the refrigerator for up to 3-4 days. Ensure it’s completely cool to avoid condensation that can make the pastry soggy.

In The Freezer:

Steak pie freezes well. Wrap the cooled pie or individual slices tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. To prevent freezer burn, ensure it’s wrapped securely.

How To Reheat Steak Pie

Reheat your Steak Pie in the oven at 180°C (350°F) for about 20-25 minutes, or until heated through. Cover with foil to avoid burning the pastry.

Check out More Slow Cooker Recipes:

• Slow Cooker Fish Pie
• Slow Cooker Steak And Mushroom Pudding
• Slow Cooker Goat Stew