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Slow Cooked Beef Pies

The other day I made slow cooked beef pies! They were delicious, and if you are wanting a challenge, I suggest making your own puff pastry! But if you are looking for something a little less time consuming, then buying the frozen puff pastry works also.

I did put a few videos on my instagram under the "cooking" highlight. Should you wish to watch! There is also a reel that has been uploaded. on my instagram page of the first lot of pies I made.

What you will need:

  • 600-700g: Oyster Blade Steak (Diced. Thick cut. You can also use Chuck Steak)

  • 1 Tablespoon: Olive Oil

  • 2/3 Cup: Diced Bacon

  • 1/2: Brown Onion Diced

  • 2/3 Cup: Celery Diced

  • 1 Cup: Mushrooms Sliced

  • 1/2 Teaspoon: Dried Chili

  • 2: Carrots Diced

  • 1 1/2 Cups: Beef Stock

  • 1 Teaspoon: Curry Powder

  • 1/2 Teaspoon: Salt

  • 1/2 Teaspoon: Pepper

  • 1 1/2 Tablespoon: Tomato Sauce from a bottle (Ketchup)

  • 3 Tablespoons: Worcestershire Sauce

  • 6 Sheets of Pampas Puff Pastry (Or this great recipe from "An Italian in My Kitchen" )

  • 1 Egg Yolk


  1. Pre-heat the slow cooker. In a pan, I brown the bacon and steak in the olive oil for a couple of minutes (on high) before putting into the slow cooker. Once in the slow cooker, I add onion, celery, mushrooms, chili, carrots, beef stock, curry powder, salt, pepper, tomato sauce, Worcestershire. You can also add in a half a cup of peas which is a nice addition!

  2. Once all ingredients are in the slow cooker, stir and put on the lid for 6-7 hours on low.

  3. After the 6-7 hours, I then remove the lid and stir the mixture. Sometimes, if the mixture is on the 'watery' side, you can move the mixture to a pot on the stove and stir to reduce further. I often add a spoon of corn flour to thicken it before placing into the pastry.

  4. In large ramekins or pie tins, prepare the puff pastry to create a pie shaped "cup" before putting the lid on top. Put in the meat mixture, and carefully place the pastry lid on top. Before you put the lid on top, I recommend putting two slits in the middle of the lid so the pie can "breathe".

  5. I then go around the sides of the pie pastry with a fork so the lid and "cup" pastry connect.

  6. Using a light brush, I then brush the egg yolk on top of the lid, and put in the oven for 15-20 minutes or until brown/pastry is cooked.

  7. Serve with salad and tomato relish!

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