Scottish Slow Cooker Steak Pie
This Scottish Steak Pie is comfort food at its finest - thick gravy, flaky golden pastry and rich beef that breaks apart in your mouth. I've included instructions for Slow Cooker and hob so you can choose what method works best for you.
Equipment
- 1 Pie Dish
Ingredients
- 3 tablespoon oil/fat
- 2 carrots peeled and chopped
- 1 onion peeled and chopped
- 2 teaspoon mixed herbs
- 900 g diced shoulder of beef see Notes
- plain flour enough to coat beef
- salt and pepper
- 2 tablespoon Worcestershire sauce
- 500 ml beef stock or approx. 800ml if using hob method
- 50 g gravy granules or gravy powder
- 320 g puff pastry sheet
- 1 egg
Instructions
Prepare the Steak Pie Filling
- Add 1 tablespoon oil into a large pan with 1 onion (chopped), 2 carrots (chopped) and 2 teaspoon mixed herbs - soften on medium heat (5 - 10 minutes)
- Whilst vegetables are cooking, add plain flour, salt and pepper onto a plate dry 900 g diced shoulder of beef with kitchen paper - then toss the beef through the flour mixture to fully coat each individual piece
- After vegetables have softened, remove them from the pan and add them into the slow cooker
- Add the flour coated beef into the pan, with another 1 tablespoon of oil, and brown on all sides - you will likely need to do this in two batches (don’t overcrowd the pan as the beef won’t create that gorgeous golden crust otherwise)
- Once the beef has been browned, remove it from pan into slow cooker
- Deglaze the pan with the 2 tablespoon Worcestershire sauce and 500 ml beef stock - scrape the bottom of the pan to release all of that flavour whilst simmering for a minute or so then add this into the slow cooker as well
Cook and Serve
- Cook on High for 4 hours or Low for 8-10 hours (See Notes for Hob Method)
- After the beef has softened (taste it and test that it is tender - if not, then leave it a little longer), use a slotted spoon to remove the meat and vegetables into a pie dish (leaving the liquid in the slow cooker)
- If there is a visible layer of fat on the top, then skim this off before the next step
- Whisk through 50 g gravy granules (or as much as you feel it needs) to thicken the sauce before pouring that in too
- Pre heat oven to 200C (fan) / 220C / 425F or Gas Mark 7
- Top with 320 g puff pastry sheet and brush with 1 egg (whisked)
- Oven bake for 20 minutes until golden brown OR oven bake for 35 minutes from cold (i.e. you’ve made the pie in advance and it's been refrigerated)
Notes
Beef: Cuts like stewing beef, chuck, or braising steak are ideal. They break down gently during a long simmer, giving rich flavour and tender meat. Rushing this step only works against you.
Pastry: There’s no need to wrestle with homemade puff pastry. A good-quality shop version works beautifully and saves a lot of effort. Keep extra in the freezer for quick bakes later.
Storage: Store cooked slow cooker steak pie in an airtight container in the fridge for 3-4 days, keeping in mind that the pastry will soften as it sits.
Hob Method
If you prefer to cook your homemade steak pie on the hob, follow the same steps, softening the veggies, searing the beef, and deglazing the pan.
Then, instead of combining everything in the slow cooker, transfer the ingredients back to the pan, and simmer on low or medium heat until the meat is tender. Make sure to add more stock as needed to cover the meat and ensure it softens (2-3 hours).
Once tender, pour the beef and veg into a pie pan, add the pastry topping and egg wash, and bake as usual.
Nutrition
Calories: 502kcalCarbohydrates: 23gProtein: 37gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 112mgSodium: 405mgPotassium: 671mgFiber: 1gSugar: 3gVitamin A: 2588IUVitamin C: 3mgCalcium: 38mgIron: 5mg
Tried this recipe?Let us know how it was!