Description
Indulge in the rich and comforting flavors of this slow-cooked steak pie. Tender beef, savory vegetables, and aromatic herbs come together in a flaky puff pastry crust to create a truly satisfying dish that is perfect for a cozy dinner.
Ingredients
Scale
For the Filling:
- 2 lbs beef chuck or stewing steak (cut into 1-inch cubes)
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (sliced)
- 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
For the Pastry:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the Beef: Season beef with salt and pepper, coat with flour. Brown in batches, then transfer to slow cooker.
- Sauté Vegetables: Sauté onion, garlic, and carrots until softened. Add tomato paste.
- Add Flavors: Pour in ale or wine, scrape up browned bits. Add to slow cooker with broth, Worcestershire sauce, thyme, and rosemary.
- Cook Slow-Cooker: Cook on low for 6–8 hours or high for 3–4 hours until beef is tender.
- Assemble and Bake: Transfer beef to pie dish, cover with pastry, and bake until golden.
- Serve: Let rest before serving.
Notes
- This dish can be made ahead—prepare the filling the day before and refrigerate, then top with pastry and bake when ready to serve.
- Pair with mashed potatoes or mushy peas for a classic pub-style meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker) + 25 minutes (baking)
- Category: Main Course
- Method: Slow Cooker, Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
