Beef Recipes

Slow-cooker Beef Pie

Name: Slow-cooker Beef Pie
Prep time: 15 min
Cook time: 4 h 35 min
Total time: 4 h 50 min
Yield: 6 servings
Ingredients: 1 ½ kg (3 lb 5 oz) 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); 2 cups (500 ml) beef stock; 1 tbsp cornflour (cornstarch); 2 sheets puff pastry, partially thawed; 1 egg whisked; 1 tsp sesame seeds; ½ tsp sea salt flakes; Steamed peas, to serve (optional)

6 servings

servings

15 minutes

active time

4 hours 50 minutes

total time

Start Cooking

Ingredients

1 ½ kg (3 lb 5 oz) 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)

2 cups (500 ml) beef stock

1 tbsp cornflour (cornstarch)

2 sheets puff pastry, partially thawed

1 egg whisked

1 tsp sesame seeds

½ tsp sea salt flakes

Steamed peas, to serve (optional)

Directions

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

Serving Size

Calories

931

Total Fat

50.2 g

Saturated Fat

9.1 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

178.8 mg

Sodium

1250.7 mg

Total Carbohydrate

57.4 g

Dietary Fiber

5.4 g

Total Sugars

8 g

Protein

61 g