Recipe: Melt-In-The-Mouth Slow Cooker Steak Pie

I cooked this one up a few weeks back now, and have had the photos sitting on the desktop of my laptop since, appearing like a little nagging gremlin every time I open the screen, so here I am, finally getting around to writing up the recipe and getting it online.

This steak pie involves very minimal actual prep time; the slow cooker does most of the work for you.

The meaty part of the steak pie is very similar to the meaty part from my slow cooker Boeuf Bourginon (another recipe that I really need to post on here at some point!) – the meat falls apart so easily, the vegetables are soft, and the gravy sauce is perfect with a good dollop of mash!

Do let me know if you try this out – comment below, tag me on instagram or tweet me @rosieladkin.  🙂

Serves: 4-6       Time: 4-5 hours (20 mins prep, 4 hours+ in the slow cooker, 20 mins in the oven)

What You Need:

  • Large Ovenproof Dish
  • Large Frying Pan
  • Slow Cooker
  • 800g Beef Skirt, cut into cubes(or similar casserole beef appropriate for slow cooking – ask your butcher)
  • 3-4 Carrots, chopped
  • 2 Leeks, sliced
  • 1 Medium Onion
  • 500ml Beef Stock
  • 2 tbsp Corn Flour
  • 1 Packet of finely chopped bacon.
  • A generous slug or two of red wine (I ended up using about a third of a bottle…)
  • 1 Roll of Puff Pastry (Don’t bother make your own, this isn’t bake off!)

How To Do It:

  1. Preheat the slow cooker to “High”.
  2. Heat a tablespoon of oil in a large frying pan, add the meat fry until it is sealed.
  3. Put the meat into the slow cooker.
  4. Put the onions and bacon into the now-empty frying pan, and fry until the bacon is cooked and the onions are soft.
  5. Add the chopped carrots and leeks, stir well and fry for a few minutes.
  6. Add the beef stock, cornflour and wine. Mix well and allow to come to a simmer.
  7. Pour the whole pan into the slow cooker and mix in with the meat.
  8. Leave in the slow cooker on “High” for 4-5 hours.
  9. Preheat the oven to 200C.
  10. Pour the soft meaty mix into your ovenproof dish.
  11. Roll out the puff pastry and cover the dish. You can make some kind of decoration with the leftovers too – I made a traditional leaf pattern on mine.
  12. Make a couple of small holes in the top of the pastry for steam.
  13. Put the dish in the oven for 20 minutes or until the pie if browning on the top. You may also see the content bubbling at the sides.
  14. Serve with buttery mashed potato and enjoy! (I also used some of the leftover puff pastry for pudding but rolling some nutella up in it the baking it for 10 mins – yum!)

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