Slow Cooked Beef Pies

A wholesome, chunky, slow cooked pie makes the perfect dinner or weekend lunch, when the weather is cooler.

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It is so amazing how cooking a cheaper cut of meat for hours on end can turn into the most tender, flavoursome, melt in your mouth meal. Cheaper cuts of meat have higher levels of the protein collagen, which can be quite tough, but when slow cooked, the collagen is broken down into gelatin, which gives a much smoother mouth feel. I have used chuck steak for this this pie, but cuts such as skirt steak, gravy beef or shin would all work well.

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Homemade pies are well received in our household and the majority of the time the kids eat them without any fuss. These beef pies are rich and full of flavour and, if I must say so myself, one of the best pies I’ve tasted. If you wanted to add more veggies into this pie, potato or sweet potato would work well, as would some zucchini. I personally would prefer to leave it as it is and have a side salad for some extra veg.

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I have a pie maker, which makes the whole pie making process much simpler. It involves simply cutting out some pastry for the bottom, placing it in the pie maker, adding some filling and then adding the piece of pastry to the top. Think of a toasted sandwich maker but with a pie hole cut out and that’s what it is. It also meals that if you make more than you need for a particular meal, you can reheat the individual pies in the pie maker in about 5 minutes, rather than the best part of an hour in the oven, achieving perfectly crispy pastry every time. An investment well worth making!

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These pies can be made in a batch and frozen, then re-heated for another meal at a later date.

I hope you enjoy these pies as much as I do. xx

Ingredients:

Makes 6-7 small pies or 1-2 large pies

  • 1 tbs extra virgin olive oil
  • 1kg chuck steak
  • 1 onion, sliced
  • 1 large carrot, diced into 1cm cubes
  • 2 sticks celery, diced into 1cm cubes
  • 5 sprigs of thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 6 button mushrooms, sliced
  • 4 cloves garlic, crushed
  • 1/4 cup red wine
  • 1/4 cup tomato paste
  • 1 cup beef stock
  • 2 tbs plain flour
  • Puff pastry – 1 sheet for family sized pie, 6 sheets for individual pies
  • 1 egg yolk (for family sized pie)

Method:

  1. Heat a medium fry pan over medium heat and add the olive oil. Add the steak and brown each side for 3-4 minutes. *If your slow cooker has a sear function, do this step in the slow cooker.
  2. Once browned, place beef into the slow cooker and add the vegetables, herbs, garlic, wine, tomato paste and stock. Mix as best you can to roughly combine. Turn slow cooker to low heat and cook for 7-8 hours, stirring once or twice during this time (stirring is not essential).
  3. Once the cooking time has lapsed, gently pull the beef apart and mix to spread evenly through the mixture.
  4. At this point, you may need to thicken the mixture slightly to make it more of a gravy. To do this, you can either add some flour or evaporate some of the liquid.
  5. To evaporate some of the liquid, you can set your slow cooker to a higher setting and remove the lid and allow it to simmer until the sauce thickens.
  6. To make it more of a gravy, take about 1/2 a cup of the liquid out of the slow cooker and place into a small bowl, add the 2 tbs of flour and mix to form a paste. Add the paste back into the bulk mixture and mix to combine.
  7. PIE MAKER: If you have a pie maker, turn it on and cut out the pastry circles, place the bottom piece of pastry in the pie maker, add ~1/2 a cup of filling and then add top piece of pastry. Repeat with remaining pies. Cook until pastry is crispy.
  8. OVEN: Turn the oven on to 200°C and prepare a pie dish. Place filling into pie dish and brush the rim of the dish with some egg yolk to help the pastry to stick. Drape the sheet of pastry over the top and trim around the edges. Brush the top with remaining egg yolk and place into the oven and bake for 15 minutes or until the pastry is golden brown and puffed.
  9. The pies will keep well in the refrigerator for 2-3 days and will freeze well for up to 3 months.

Moroccan Vegetable Stew

With the weather starting to cool down again, I have pulled the slow cooker out for some wholesome, hearty meals that require very little preparation.

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I have only had a slow cooker for a few years and I really don’t know what I did before it.  I particularly find it very useful for the days that I am working, as I can get everything ready that morning or the night before and then turn it on before I go to work, then when we return home, not only does the house smell amazing, but dinner it ready – just like going to a restaurant, right!!??! 🙂 On the days that I work, I finish between 5-5:30pm, and by the time I pick the kids up from childcare and after school care, we don’t get home until around 6pm, and we like to have the kids in bed at 7pm, which leaves little time for meal prepping.

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Once I got home, I added the cannellini beans to the Moroccan Vegetable Stew while the kettle was boiling for the cous cous. Once the kettle boiled I cooked the cous cous, and while this was cooking, served up the stew (in which time the cous cous was pretty much done), topped with yoghurt, preserved lemon and coriander, so we were eating around 6:05pm. Win!

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The kids enjoyed this, which was great as it had a variety of vegetables and beans/legumes for a protein source. If you wanted you could definitely add some chicken or lamb to this at the start if you wanted it to be a meat containing meal.

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If you didn’t want to serve this with the quinoa, you could leave it out and have it as a soupy stew or with some fresh crusty bread to mop up the juice.

Enjoy xx.

Ingredients:

Serves 4-6

  • 1 onion, sliced
  • 1 tbs ginger, grated
  • 2 cloves garlic, crushed
  • 1/3 head of cauliflower, cut into small florets
  • 300g pumpkin, peeled and diced
  • 400g tin chickpeas, drained and rinsed
  • 2 tsp ground cumin
  • 1 1/2 tsp ground cinnamon
  • Pinch of saffron
  • 1 tsp harissa
  • 1 tsp turmeric
  • 1 tsp honey
  • 1 cup chicken or vegetable stock
  • 400g tin crushed tomatoes
  • 400g tin cannellini beans, drained and rinsed
  • 2 cups baby spinach leaves, chopped
  • Quinoa, to serve
  • Natural yoghurt, to serve
  • Preserved lemon, finely chopped or squeeze of lemon juice, to serve
  • Fresh coriander leaves, to serve

Method:

  1. In a small bowl, combine the cumin, cinnamon, saffron, harrisa and turmeric and mix to combine.
  2. Into the slow cooker, place the onion, ginger, garlic, cauliflower, pumpkin, chickpeas, spices, honey, stock and tomatoes. Mix gently to combine, place the lid on the slow cooker and set to low and cook for 8 hours.
  3. When ready to serve, add the cannellini beans and spinach and mix to combine, allowing to cook for another 5 minutes.
  4. Place the cous cous into a bowl, allowing ~1/3 cup of uncooked cous cous per person, and cover with equal amounts boiling water. Cover and allow to sit for 5 minutes.
  5. Divide cous cous between bowls, top with the stew and serve with a dollop of natural yoghurt, lemon and coriander leaves.