Slow Cooker Steak Pie is a classic dish that brings together tender beef stew meat, savory gravy, and flaky puff pastry for a comforting and satisfying meal. This recipe is perfect for busy days when you want a delicious homemade dinner waiting for you at the end of the day. Let’s explore the ingredients and steps to make this hearty steak pie in your slow cooker.
Ingredients:
- Beef Stew Meat: 2 pounds of beef stew meat, cut into bite-sized chunks, serves as the star of the dish, providing rich flavor and hearty texture.
- Frozen Puff Pastry: 1 sheet of frozen puff pastry is used to create a golden and flaky crust that encases the tender beef and savory gravy.
- Onion: 1 chopped onion adds aromatic flavor and depth to the dish, enhancing the overall taste of the gravy.
- Celery: 1 diced rib of celery adds subtle sweetness and crunch to the filling, complementing the beef and onion.
- Beef Stock: 2 cups of beef stock form the base of the gravy, infusing the dish with rich and savory flavors.
- Flour: 1/2 cup of flour is used to thicken the gravy, creating a luscious and velvety texture that coats the beef and vegetables.
- Oil: 2 tablespoons of oil are used for browning the beef before slow cooking, adding depth of flavor and helping to develop a golden crust on the meat.
- Fresh Thyme: 3 sprigs of fresh thyme add herbal notes and aromatic complexity to the dish, enhancing its overall flavor profile.
- Bay Leaves: 2 bay leaves impart earthy and floral undertones to the gravy, infusing it with subtle nuances of flavor.
- Dried Oregano: 1 teaspoon of dried oregano adds depth and Mediterranean flair to the dish, complementing the other herbs and spices.
- Garlic: 3 minced garlic cloves add pungent and savory notes to the gravy, elevating its flavor profile and adding complexity.
- Egg White: 1 egg white is used to create an egg wash for brushing over the puff pastry crust, giving it a glossy and golden finish.
- Water: 1 teaspoon of water is added to the egg white to thin it out and make it easier to brush onto the pastry.
- Worcestershire Sauce: 1 tablespoon of Worcestershire sauce adds umami richness and depth to the gravy, enhancing its savory flavor.
- Salt and Pepper: Season to taste with salt and pepper to bring out the flavors of the beef and vegetables and balance the seasoning.
Instructions:
1. Brown the Beef:
- Heat the oil in a large skillet over medium-high heat. Add the beef stew meat in batches and cook until browned on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
2. Prepare the Gravy:
- In the same skillet, add the chopped onion, diced celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 3-4 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually pour in the beef stock, stirring constantly, until the mixture is smooth and thickened. Add the Worcestershire sauce, dried oregano, fresh thyme sprigs, and bay leaves. Season with salt and pepper to taste.
- Pour the gravy over the browned beef in the slow cooker, ensuring that the meat is fully covered.
3. Slow Cook:
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the beef is tender and the flavors have melded together.
4. Prepare the Puff Pastry:
- About 30 minutes before serving, preheat the oven to the temperature indicated on the puff pastry package.
- Roll out the thawed puff pastry sheet on a lightly floured surface to fit the size of your baking dish.
- Carefully place the puff pastry over the filling in the slow cooker, trimming any excess pastry if necessary. Use a knife to make a few slits in the pastry to allow steam to escape during baking.
5. Bake:
- In a small bowl, whisk together the egg white and water to create an egg wash. Brush the egg wash over the puff pastry crust for a glossy finish.
- Transfer the slow cooker insert to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and flaky.
6. Serve:
- Once the puff pastry is golden brown and the filling is bubbling, remove the slow cooker insert from the oven and let it cool slightly.
- Serve the Slow Cooker Steak Pie hot, spooning the tender beef and savory gravy onto plates and topping each serving with a portion of the golden puff pastry crust.
Recipe Tips:
- Vegetable Variation: Feel free to add other vegetables, such as carrots or potatoes, to the filling for added texture and flavor.
- Make Ahead: This dish can be assembled ahead of time and refrigerated until ready to cook. Simply follow the instructions up to step 4, cover the slow cooker insert with plastic wrap, and refrigerate until ready to cook. When ready to cook, remove the plastic wrap, place the insert in the slow cooker, and continue with the remaining steps.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Enjoy this Slow Cooker Steak Pie as a comforting and satisfying meal for any occasion!
