Description
This Rich and Tasty Slow-Cooked Steak Pie features tender, slow-cooked beef in a savory sauce topped with golden puff pastry. Perfect for a comforting British-style main course, this recipe combines deep flavors from slow cooker braising with the crisp flakiness of baked pastry. Ideal for make-ahead meals and serving with classic sides like mashed potatoes or mushy peas.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck or stewing steak, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
Liquids and Flavorings
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1 cup dark ale or red wine
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
Pastry and Finish
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season and Coat Beef: Season the beef cubes with salt and pepper, then toss them with all-purpose flour until evenly coated to help thicken the stew later.
- Sear Beef: Heat vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch, then transfer the seared beef into a slow cooker.
- Sauté Vegetables: In the same skillet, add the chopped onion, minced garlic, and sliced carrots. Cook for 4–5 minutes, stirring occasionally until softened and aromatic.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for one minute more. Pour in the dark ale or red wine, scraping up any browned bits from the pan. Let this simmer gently for 2 minutes.
- Combine in Slow Cooker: Pour the sautéed vegetable and wine mixture into the slow cooker over the beef. Add beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine, cover with the lid.
- Slow Cook Beef: Cook on low for 6–8 hours or on high for 3–4 hours until the beef is fork-tender and the sauce has thickened into a rich gravy.
- Prepare Pastry Topping: Preheat your oven to 400°F (200°C). Transfer the beef mixture from the slow cooker into a deep pie dish, spreading it evenly.
- Top and Bake: Place the thawed puff pastry sheet over the pie filling, trimming and crimping the edges to seal. Cut a few small vents on the top of the pastry to allow steam escape. Brush the pastry with the beaten egg for a glossy, golden finish.
- Bake Pie: Bake in the preheated oven for 20–25 minutes until the pastry is puffed and golden brown.
- Rest and Serve: Allow the pie to rest for 5 minutes before serving to let the filling set slightly for easier slicing.
Notes
- This pie can be made ahead by preparing the filling a day in advance and refrigerating it; add puff pastry and bake just before serving.
- Serve with traditional British sides such as mashed potatoes and mushy peas for an authentic pub-style meal.
- Use dairy-free pastry to make this dish suitable for a dairy-free diet.
