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This slow cooker steak pie is rich and indulgent. Juicy steak in a tomato, rosemary and garlic gravy encased in buttery and flaky puff pastry. As everything is gently simmered in the slow cooker the result is a fall-apart tender and it’s also super easy!
What can I serve it with?
I love to serve this pie straight onto the table, so people can dig in and spoon their own luscious portions on their plates. While you could serve it on its own, a couple of side dishes are recommended. You can add either a crisp green salad or some roasted or grilled vegetables with it. You could also add a potato dish.
Some great recipes to try alongside are:
- Roasted tenderstem broccoli
- Roasted Mediterranean vegetables
- Grilled asparagus with balsamic red onion
- Roasted courgette
- Roasted aubergine
- Minted peas
- Boulangere potatoes
- Garlic and leek mashed potatoes
What kind of meat should I use?
While the recipe name mentions steak, there is no need to rush out and buy a great quality, expensive piece of beef for this recipe. As the dish is slow-cooked a cheaper, tougher cut works great as it will transform into meltingly tender pieces while cooking.
Ideally, look for chuck steak for this recipe. This contains a fair amount of intramuscular fat which packs a ton of flavour. You can also use silverside or skirt steak which are both lean and tough cuts that become irresistibly tender when slow-cooked.
In the supermarket, you will often see braising steak, stewing steak or sometimes casserole steak. While they typically don’t specify which type of meat they use, these packs consist of cuts of beef that are geared towards slow cooking. They are also usually already cut into chunks which makes prep a little easier. Try and find pieces that aren’t too fatty or gristly to get a better end result.
Do I have to use puff pastry?
Puff pastry adds a buttery and luxuriously flaky dimension to this pie. It’s also easy to buy pre-made and tastes just as good. However, you can use shortcrust pastry instead. While denser, this is a ‘sturdier’ pastry that isn’t as crumbly. Although this pie only uses the pastry as a top layer so this isn’t as much of an issue.
If you want to make your own pastry then shortcrust pastry is an easier way to go. It’s straightforward and easy, which is certainly not true of puff pastry.
Can I make it in advance?
While this pie is best served fresh, leftovers can be kept in the fridge for up to 3 days or frozen for up to 3 months in a sealed container. Defrost thoroughly before reheating and reheat in the oven to help crisp the pastry up.
If you want to make it in advance to ease prep at the time of serving then you can prepare the pie up to a day ahead of time (without baking). Store it covered in the fridge and make sure that you don’t top the pie until the filling is cooled as it will melt the butter in the pastry and stop it puffing up as well. You could also make the filling up to 2 days in advance and then top with the pastry when you bake it before serving.
Do I have to brown the meat first?
Technically you can place the meat straight into the slow cooker rather than browning it first. If you do this you will need to whisk the flour into the sauce before adding it to the slow cooker as this helps to thicken the gravy in the pie.
However, it is strongly advised to not skip the step of browning the meat. While it is a myth that this helps lock in the juices, the browning process actually adds flavour to the dish, not to mention that the beef will look a lot more appetising with a dark sear on the surface.
The main ingredients for this slow cooker steak pie are listed here. For a full list with weights and measurements jump to the printable recipe card.
- Braising/chuck steak, cut into bite-sized chunks
- Onion, sliced
- Carrot, diced
- Beef stock
- Tomato puree (in the US this is called tomato paste – it’s the thick stuff in small jars or tubes that you want)
- Worcestershire sauce
- Fresh rosemary, leaves stripped and roughly chopped
- Garlic, finely chopped or crushed
- Puff pastry sheets
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Toss the meat in the flour and then fry in a hot frying pan/skillet with a little oil until browned on all sides. Place in the slow cooker topped with the onion and carrot.
- Mix together the stock, tomato puree, Worcestershire sauce, rosemary and garlic in a jug. Pour over the ingredients in the slow cooker. Cook on high for 4 hours or low for 8.
- Once the beef mixture has cooked allow to cool and place in a baking dish. Preheat the oven to 200C/400F.
- Lightly roll out the puff pastry until it’s large enough to top the baking dish. Trim any overhang.
- Brush the pastry with beaten egg and prick a couple of holes in the middle. Press around the edges to seal.
- Bake the pie in the oven for 20 minutes until golden on top.
Looking for more great pie recipes? Try:
- Chicken and mushroom pie
- Chicken and bacon pie
- Fish pie with egg
- Cheese and potato pie
- Individual chicken pot pie
- Individual shepherd’s pie
Products that work well for this recipe:
Set of 4 Ceramic Baking Dishes
2 in 1 Garlic Press
Sear and Stew Slow Cooker
This slow cooker steak pie is rich and indulgent. Juicy beef in a tomato, rosemary and garlic gravy encased in buttery and flaky puff pastry.
The default recipe serves 2.
- 1 tbsp plain flour
- 240g / 8.5oz braising/chuck steak, cut into chunks (see note 1)
- 2 tsp olive oil
- 1/2 onion, sliced
- 1 carrot, diced (see note 2)
- 250ml beef stock
- 1 tbsp tomato puree (see note 3)
- 1 tbsp Worcestershire sauce
- few sprigs rosemary, leaves stripped and chopped
- 1 clove garlic, finely chopped or crushed
- 100g readymade puff pastry sheet
- 1 egg, beaten
- Place the steak in a large bowl and scatter over the flour. Toss to coat evenly.
- Heat the olive oil over medium-high heat in a frying pan/skillet. Add the steak and cook, turning often, until browned on all sides
- Place the steak in the slow cooker and add the carrot and onion on top.
- Mix the stock, rosemary, garlic, Worcestershire sauce and garlic together in a jug and pour over the steak and vegetables. Season well.
- Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low.
- Once cooked, taste and season the mixture, if needed, and preheat the oven to 200C/400F. Allow the mixture to cool while you lightly roll out the pastry on a floured surface to a piece around the same size as your pie dish. Trim any excess which hangs over the edges.
- Add the cooled mixture to the pie dish and place the pastry on top (see note 4). Use a pastry brush to brush over the beaten egg all over the surface of the pie and press around the edges to seal. Prick a couple of holes in the middle and add to the oven for 20 minutes.
- Any meat labelled as braising, stewing or casserole steak will work for this recipe. Check it isn’t too fatty or gristly.
- There is no need to peel the carrot, just wash it well.
- In some countries tomato puree is known as tomato paste – it’s the thick stuff in small jars or tubes that you want.
- Make sure the mixture has cooled fully before you place the puff pastry on top. If you place it over a hot mixture it won’t puff up properly as the butter in the pastry will melt before it gets to the oven.
- For best results serve freshly baked, but leftovers can be chilled for up to 3 days or frozen for up to 3 months. Reheat in the oven to crisp up the pastry.
- The pie filling can be made up to 2 days ahead and assembled with the pastry and baked before serving.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: British
- Serving Size: 1
- Calories: 500
- Fat: 28g
- Carbohydrates: 30g
- Protein: 30g
Keywords: steak, pie, british, beef, dinner, slow cooker, easy, puff pastry