Ingredients:
For the Filling:
- 2 lbs (900g) stewing beef, cubed
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup (240ml) frozen peas
- 1 tablespoon cornstarch (optional, for thickening)
For the Pastry:
- 1 ½ cups (180g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, chilled and cubed
- 4-6 tablespoons cold water
Instructions:
- Prepare the Filling:
- In a large bowl, toss the cubed beef with the flour, salt, and pepper until evenly coated.
- Heat the vegetable oil in a skillet over medium-high heat. Brown the beef in batches until all sides are golden brown. Transfer the browned beef to the slow cooker.
- In the same skillet, add the diced onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften. Transfer the vegetables to the slow cooker.
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer and pour over the beef and vegetables in the slow cooker.
- Cook the Filling:
- Cover and cook on low heat for 6-8 hours, or until the beef is tender and the flavors are well combined.
- About 30 minutes before serving, stir in the frozen peas. If you prefer a thicker gravy, mix cornstarch with a tablespoon of water and stir it into the filling. Let it cook for a few more minutes until thickened.
- Prepare the Pastry:
- In a large bowl, mix together the flour and salt. Add the chilled cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble and Bake the Pie:
- Preheat your oven to 375°F (190°C).
- Transfer the cooked beef filling from the slow cooker into a deep pie dish or casserole dish.
- Roll out the chilled pastry dough on a floured surface to fit the size of your pie dish. Place the pastry over the filling, pressing the edges to seal. Cut a few slits on the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let the pie cool for a few minutes before serving. Slice and enjoy!
Note: This Slow Cooker Steak Pie is perfect for a cozy dinner on a cold night. Serve it with mashed potatoes or your favorite side dish for a hearty meal.
Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your delicious Slow Cooker Steak Pie!