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Slow Cooker Beef Pie Recipe

Is there anything more comforting than a delicious and warm pie? This Slow-cooker Beef Pie is the ultimate comfort food, with fall-apart tender beef in a rich gravy with a golden, crunchy puff pastry crown. The best part is that throwing the ingredients together is super quick! You only need to do a little prep before letting the slow-cooker work its magic. Cook on low or high depending on the timing that best suits you, then simply transfer the filling to a baking dish, top with puff pastry and bake. Served with peas or any veggies you prefer, this is a real crowd-pleaser! 

Can you make Slow-cooker Beef Pie ahead of time?

Yes, follow the recipe up to step 7. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or stovetop before continuing from step 8 in the recipe.

Is Slow-cooker Beef Pie suitable for leftovers?

Yes, refrigerate leftover Beef Pie in an airtight container for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

Slow Cooker Beef Pie Recipe

Slow-cooker Beef Pie

Author: Nicole
5 from 6 votes
“Best Family Pie. You need to make this!”
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The ultimate in old-fashioned comfort, this Slow-cooker Beef Pie recipe features beef cooked in a rich, delicious sauce until fall-apart tender. The filling is made in the slow-cooker, then topped with crispy puff pastry and finished in the oven until mouthwateringly golden and crispy. Serve with steamed green peas or other veggies of your choice.
Prep 15 minutes
Cook 13 hours 10 minutes
Total 13 hours 40 minutes
Servings: 6 servings

Click to change the servings

Ingredients

  • 1.5 kg (3.5 lb) beef chuck (braising/casserole) steak, cut into bite-sized pieces
  • 2 tbsp flour
  • 1 tsp sea salt flakes
  • 1 tsp cracked black 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, concentrated puree
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 4 thyme sprigs, plus a little extra to sprinkle on top of the finished pie
  • 500 ml (2 cups) beef stock
  • 1 tbsp cornflour (cornstarch)
  • 2 sheets puff pastry, partially thawed
  • 1 egg, whisked
  • 1 tsp sesame seeds
  • ½ tsp (0.5 tsp) sea salt flakes
  • steamed peas to serve (optional)

Instructions

  • In a bowl, dust the beef in the flour, salt and pepper and toss to coat.
  • Heat the olive oil in a large frying pan over medium heat. Cook the beef for 3–4 minutes until browned and golden all over. Cook in batches if required to avoid overcrowding the pan. Set aside.
  • Add the onion, carrot, celery and garlic to the same pan with ½ cup (125 ml) of water. Use the water to scrape up all the crispy bits in the pan. Cook for 3–5 minutes until the vegetables begin to soften.
  • Transfer the vegetables and the cooked beef into a slow-cooker.
  • Add the tomato paste, Worcestershire sauce, bay leaves, thyme and stock. Stir the ingredients to combine.
  • Slow-cook on high for 4 hours or low for 8 hours.
  • Around 15 minutes from the finishing time, mix 2 tablespoons of cold tap water with the cornflour to make a paste. Stir this into sauce and cook on high for the remaining 15 minutes of cooking to thicken the gravy.
  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Fill an ovenproof dish (approximately 30 x 18 cm/12 x 7 inches) with the pie filling. Remove the bay leaves and thyme sprigs.
  • Cut the puff pastry to fit the pie dish and crimp the edges to cover.
  • Brush with whisked egg, then sprinkle with sesame seeds and salt.
  • Cook in the oven for 20–25 minutes until golden.
  • Serve with steamed peas or your choice of veggies.

Nutrition information

Nutrition Facts
Slow-cooker Beef Pie
Amount per Serving
Calories
1038
% Daily Value*
Fat
 
67
g
103
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
37
g
Cholesterol
 
200
mg
67
%
Sodium
 
1347
mg
59
%
Potassium
 
1325
mg
38
%
Carbohydrates
 
52
g
17
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
58
g
116
%
Vitamin A
 
3628
IU
73
%
Vitamin C
 
8
mg
10
%
Calcium
 
100
mg
10
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Does meat need to be browned before being put into the slow-cooker? In short, yes! The searing and browning of the meat (and vegetables in this instance) creates a depth of flavour in the sauce. The caramelisation is what makes a rich, flavoursome gravy. 

MAKE AHEAD

Follow the recipe up to step 7. Refrigerate for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or stovetop before continuing from step 8 in the recipe. 

LEFTOVERS

Refrigerate leftovers for up to 3 days in an airtight container. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

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Course beef, pie, slow cooker pie
Cuisine Australian, british