Description
This Rich and Tasty Slow-Cooked Steak Pie features tender chunks of beef chuck slowly simmered with vegetables and aromatic herbs, all encased in a golden, flaky puff pastry crust. Perfect for a comforting British main course, this hearty pie is ideal for a family dinner and can be prepared ahead for convenience.
Ingredients
Scale
Beef Filling
- 2 tablespoons olive oil
- 2 pounds beef chuck steak, cut into bite-sized chunks
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 1/2 cups beef broth
- 1/2 cup red wine (optional, or substitute with more broth)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 carrots, chopped
- 2 medium potatoes, diced
Pie Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches, browning all sides to lock in flavor. Transfer browned beef to the slow cooker.
- Sauté Aromatics and Make Sauce: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and tomato paste, stirring for 1 minute. Sprinkle in the flour and stir to coat all ingredients evenly to help thicken the sauce later.
- Add Liquids and Seasonings: Slowly pour in the beef broth and red wine, scraping up any browned bits from the skillet. Stir in Worcestershire sauce and thyme to enhance depth of flavor. Transfer this mixture to the slow cooker.
- Add Vegetables and Slow Cook: Add the chopped carrots and diced potatoes to the slow cooker with beef and sauce. Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender and vegetables are cooked through.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Transfer the cooked beef and vegetable filling into a pie dish.
- Assemble the Pie: Roll out the thawed puff pastry and cover the pie dish with it. Trim any excess pastry and press the edges to seal. Brush the surface generously with beaten egg to create a golden crust.
- Bake the Pie: Place the pie in the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and crisp.
- Rest and Serve: Allow the pie to rest for 5 minutes before serving to let the filling set slightly and to make serving easier.
Notes
- Make the filling a day ahead to save time; refrigerate until ready to bake.
- Serve with steamed greens or creamy mashed potatoes for a complete hearty meal.
- For a richer flavor, use red wine, but beef broth alone works well too.
- Ensure the puff pastry is fully thawed before assembling for best results.
