Slow Cooker Chunky Beef Pie
Pie season is upon us and this simple slow cooker chunky beef pie is comfort food at its finest. There is nothing better than indulging in a piping hot pie over the cooler months. This recipe is filled with meltingly soft and tender beef, velvety smooth gravy and topped with a crunchy puff pastry. Serve ‘pot pie’ style in individual ramekins or as a whole family pie. This is a hearty beef pie the whole family will enjoy.
Yield: 4
Slow Cooker Chunky Beef Pie
Pie season is upon us and this simple Slow Cooker Chunky Beef Pie is comfort food at its finest. There is nothing better than indulging in a piping hot pie over the cooler months. This recipe is filled with meltingly soft and tender beef, velvety smooth gravy and topped with a crunchy puff pastry. Serve ‘pot pie’ style in individual ramekins or as a whole family pie. This is a hearty beef pie the whole family will enjoy.
Prep time: 20 MinTotal time: 20 Min
Ingredients
Chunky Beef Pie Filling
- 2-3 tablespoon oil for frying
- 1kg Chuck Steak, cut into 2-3cm cubes
- ½ cup plain flour
- Salt and pepper
- 1 onion, diced
- 4 cloves garlic, crushed
- 1 carrot, diced
- 1 celery, diced
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato sauce
- 1 tablespoon soy sauce
- ½ cup barbecue sauce
- 1 teaspoon vegemite
- 2 cups beef stock
To Cook Pies
- Puff Pastry for the pie topping
- Egg wash
- Sesame seeds
Instructions
Chunky Beef Pie Filling
- Heat oil in a large frypan over medium-high heat.
- Place the flour, salt and pepper into a freezer bag. Put half the beef into the flour and closing the bag to create a bubble, shake the beef into the flour.
- Dust the excess flour off each beef cube and place in the hot oil. Cook for 2 minutes each side or until golden. I usually only cook 2 sides. When both sides are sealed, place the beef into the slow cooker and continue with the remaining beef cubes.
- Turn the frypan down to medium heat and cook the onion, garlic, carrot and celery for 2-3 minutes, then place into the slow cooker.
- Into a jug, combine the tomato paste, worcestershire sauce, tomato sauce, soy sauce, barbecue sauce, vegemite and beef stock. Pour over the beef and vegetables. Give it a small stir.
- Cook 8 hours on low or 4 hours on high.
- Allow to cool before spooning into individual ramekins or a large pie dish.
To Cook Pies
- Spoon beef filling into ramekins or large pie dish.
- Cover with puff pastry and cut a small slit in the centre of the pastry to allow the steam to escape.
- Brush with egg wash and sprinkle with sesame seeds
- Cook in the oven 200ºC for 10-12 minutes or until golden on top.
Notes
- You could add 1 cup of frozen vegetables to step 5.
- If cooking individual ramekins, 1 sheet of pastry will cover 4 pies.
- If cooking a large family pie, you will need 1.5-2 sheets of puff pastry.
- You can also let the beef pie filling chill and cook the pies in a pie maker. Cut out the top and bottom pastry pieces. Place the bottom pie piece into the heated up pie maker, fill with 1/2 cup chilled pie filling, place the top pastry piece on top and cook for 12 minutes.
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