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Slow cooker steak pie with a spoonful taken our

Slow Cooker Steak Pie

  • Author: caroline
  • Total Time: 4 hours 20 minutes
  • Yield: 2 1x


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



  1. Place the steak in a large bowl and scatter over the flour. Toss to coat evenly.
  2. 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
  3. Place the steak in the slow cooker and add the carrot and onion on top. 
  4. Mix the stock, rosemary, garlic, Worcestershire sauce and garlic together in a jug and pour over the steak and vegetables. Season well.
  5. Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low. 
  6. 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.
  7. 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.


  1. Any meat labelled as braising, stewing or casserole steak will work for this recipe. Check it isn’t too fatty or gristly.
  2. There is no need to peel the carrot, just wash it well.
  3. In some countries tomato puree is known as tomato paste – it’s the thick stuff in small jars or tubes that you want.
  4. 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.
  5. 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.
  6. The pie filling can be made up to 2 days ahead and assembled with the pastry and baked before serving. 
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • 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