Recipe: Yummy Slow Cooker Beef Pie Filling

Slow Cooker Beef Pie Filling. This easy slow cooker recipe doesn't require much prep, but the end result is amazing. This pie filling is quite simple, but the flavors will leave you wanting seconds. A simple combination of herbs, Worcestershire sauce, and beef stock creates a rich, deep gravy sauce.

Thicken the pie filling, if required. Add the beef and mushroom pie filling to some prepared pie tins or a pie maker. Cover with puff pastry and brush with the egg wash. You can have Slow Cooker Beef Pie Filling using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Slow Cooker Beef Pie Filling

1. Prepare 250 grams of cubed stewing beef.
2. Prepare 1 large of onion.
3. It's 1 of parsnip or root veg of your choice peeled (eg carrot, turnip).
4. Prepare 2 clove of garlic.
5. Prepare 400 grams of tin of tomatoes (mashed to lumpy mush).
6. It's 2 of cubes of beef stock.
7. You need 1 of half fill the empty tin of tomatoes with either red wine or water.
8. It's 2 of bay leaves.
9. It's 1 of big pinch of salt and pepper.
10. Prepare 1 of few sprigs of fresh thyme off the stalk.

Can you freeze a steak pie. Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Remove the foil for the last few minutes. Brush the top heavily with egg.

Slow Cooker Beef Pie Filling step by step

1. brown the beef off in a pan on a high heat. make sure to do half the beef at a time to not over crowd. add to the slow cooker pot.
2. roughly dice the onion and parsnip. thinly slice the garlic. add it all to the pot and the water/wine.
3. add the tomatoes and crumble the stock cubes into the pot. add the bay leaves, thyme and salt and pepper.
4. put the lid on and leave for 4 hours.
5. once the meat is tender and falls apart turn off the heat. using a holed spoon remove the meat. either transfer the juices to a pan and simmer until reduced. or as I like to do to make the juices richer sprinkle 2tbsp of beef gravy granules and mix in..
6. layer a pie dish with pastry then the meat. pour the juices (now gravy) over the top and top with more pastry. baste the lid with milk, melted butter or beaten egg. poke a couple of holes in the top and bake until pastry is golden brown.
7. skip out the pastry and just enjoy as a rich hearty stew.

Make a few little slits in the centre of the pie, place on the hot baking tray. Serve the pie at the table with a jug of gravy and a big pile of greens. I brown the ground beef as this helps reduce the amount of oily liquid in the slow cooker. Leaving out this oily liquid will leave you with a much better tasting pie filling. Pour in beef stock and add the parsley, thyme and garlic powder.