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Easy Slow-Cooker Steak Pie Recipe

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.


This recipe was developed due to a necessity for tasty food and little time. As the beef simmers away in the slow cooker, it can cook while I am working, and all I have to do is make the puff pastry plus any sides when I come in from work! Pure genius!

As the meat is tenderised while it cooks slowly, you can use slightly more cost-efficient cuts of meat, but I would always say to use the best that you can afford. I also believe in a very meaty pie, so i probably have overdone the filling, but you can certainly reduce this if you desire.

Cook Time

Prep timeCook timeReady inYields

30 min

7 hours

7 hours 30 min

6 Large Portions


  • 800g Diced Beef
  • 1/2 Can Beer
  • 6 tbsp Gravy Granules
  • 1 Large Diced Onion
  • 2 Cloves Garlic
  • 1/2 Cup Sweetcorn, (Optional)
  • 1/2 Cup Peas, (Optional)


  1. Fry the garlic and onion along with the beef in a pan along with a little oil to seal the beef.
  2. While frying, prepare the gravy granules per instructions (use less water for a thicker gravy as the beer will further dilute).
  3. When the beef is sealed, pour in the beer, then the gravy, and mix together. Add the vegetables, if applicable.
  4. Transfer mixture to the slow cooker. Cook on high for 6-7 hours. Check appliance instructions for best setting.
  5. About half an hour before the beef is completely ready (still a tiny bit of toughness to it), bring the puff pastry out to room temperature to rest.
  6. When beef is tender, put slow cooker on low setting and prepare the puff pastry. I like to cut mine using a cookie cutter for individual portions, but you can cook the whole sheet if you prefer. I use puff from a packet, but feel free to try fresh!
  7. Once the pastry is ready, serve your beef stew, then pop a pastry top on it. Simple, home made and tasty!

© 2014 Lynsey Hart