Slow cooked steak pie with potatoes is a hearty and comforting dish perfect for colder days. Here’s a simple recipe to try:
Ingredients:
- 1 1/2 pounds (680g) stewing steak, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 sheets puff pastry, thawed if frozen
- 3 large potatoes, peeled and sliced
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Slow Cooker: Preheat your slow cooker on the low setting.
- Brown the Meat: Heat the olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper, then brown them in the skillet, working in batches to avoid overcrowding. Once browned, transfer the steak to the slow cooker.
- Saute the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables and cook for another minute, stirring constantly. Gradually add the beef stock and red wine (if using), stirring to combine. Stir in the tomato paste and Worcestershire sauce. Let the sauce simmer for a few minutes until thickened slightly.
- Combine Ingredients in Slow Cooker: Pour the sauce over the browned steak in the slow cooker. Stir to combine everything evenly.
- Layer with Potatoes: Arrange the sliced potatoes over the top of the meat mixture in the slow cooker.
- Cooking: Cover the slow cooker and cook on low for 6-8 hours, or until the meat is tender and the potatoes are cooked through.
- Prepare the Pastry: Preheat your oven to 375°F (190°C). Roll out one sheet of puff pastry and use it to line the bottom of a pie dish. Pour the cooked steak and potato mixture into the pie dish. Roll out the second sheet of pastry and use it to cover the filling. Trim any excess pastry and crimp the edges to seal the pie.
- Bake: Brush the top of the pie with the beaten egg for a golden finish. Make a few slits in the pastry to allow steam to escape. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Serve: Allow the pie to cool slightly before serving. Enjoy your slow-cooked steak pie with potatoes!
This dish pairs well with a side of green vegetables or a simple salad.
