Slow Cooker Mushroom Beef Pie Recipe

Slow cooker mushroom beef pie recipe. Straightforward and delicious mushroom-beef pie cooked in the slow cooker. Use a 4-6 quart (4-6 L) slow cooker to bake this pie. You can also cook the mushroom beef pie in an oven (recipe adapted from http://www.bbc.co.uk/). To make it in an oven, you need to use the following ingredients:

2 tablespoons sunflower oil, 2 medium yellow onions, peeled and chopped, 7 oz (210 g) button mushrooms, sliced, 4 tablespoons plain flour, 1 teaspoon sea salt, 2 teaspoons dried mixed herbs, 1 pound (480 g) beef chuck steak, fat trimmed and cubed, 1 bay leaf, 1¾ cups stout beer, 1¹⁄³ cups (330 ml) beef stock, 2 tablespoons tomato purée, 2 teaspoons caster (superfine) sugar, freshly ground black pepper

For the Pastry: 11½ oz (345 g) self-raising flour, 5½ oz (165 g) shredded suet, 1 oz (30 g) fresh parsley, stalks removed and leaves finely chopped, a knob of unsalted butter, for greasing

Instructions: Preheat the oven to 350 F (175ºC). To make a filling, in a large nonstick skillet, heat sunflower oil over medium-high heat. Add mushrooms, and onions, and fry, stirring for about 5 minutes or until lightly browned.

Combine the plain flour, salt, and dried herbs in a large mixing bowl. Add a lot of ground black pepper and mix well. Add cubed beef to the flour mixture and toss well to coat the meat completely. Stir in the beef mixture to cooked mushrooms and cook, stirring, for a further 3-5 minutes.

Stir in the bay leaf, stout beer, beef stock, tomato purée, and sugar. Mix well and bring the mixture to a boil over medium-high heat. Cover with a lid and transfer the beef mixture to the preheated oven. Bake for 2½ hours or until the beef is very tender, stirring occasionally, during cooking time.

Take 1¾ cups (430 ml) of the sauce and pour it into a small saucepan. Set aside to use as gravy later. When the sauce cooled completely, cover it and refrigerate until needed.

Return the pan to the hob and simmer over medium-low heat for a further 2-3 minutes, or until the sauce is thickened. Remove the sauce from the heat and pour it into a large bowl. Discard the bay leaf. Set aside and cool completely.

To make the Suet Pastry, In a large bowl, combine self-raising flour, suet, chopped fresh parsley leaves, and salt. Mix well. Stir in enough fresh water to make a soft dough. Transfer dough to a floured surface and knead well to form a ball. Using a scale, divide the dough into 4 portions.

Butter a 2½ pint (1½ L) pudding basin and line the base with parchment paper. Roll out the small quantity of pastry into a disk large enough to cover the cooked beef, and press gently on top (make sure it reaches the sides). Repeat the same method with the remaining pastries and filling until the basin is layered with 4 discs of pastry and 3 layers of cooked beef.

Cover the dish with parchment paper, with a crease in the middle. Cover the parchment with aluminum foil, then again with a pleat. Using a string, tie it tightly.

Place a small trivet in a large deep saucepan. Add enough boiled water to come halfway up the sides of the basin. Cover the pan with a lid and place over medium heat. Steam in simmering water for 2 hours.

Turn off the heat. Carefully lift the basin from the water. Set aside for 5 minutes.

In a small saucepan, heat the reserved sauce over medium-high heat until bubbling, stirring occasionally.

Cut the string and remove parchment paper and aluminum foil from the basin. Remove cooked pudding from the basin. Pour the gravy over the top and serve with more hot gravy.\

Slow Cooker Mushroom Beef Pie Recipe

Ingredients

• 1/2 cup dried porcini mushrooms
• 2 cups (500 ml) beef stock
• 4 tablespoons all-purpose flour
• 3 tablespoons sunflower oil
• 1 large yellow onion, peeled and chopped
• 8 oz (240 g) flat mushrooms
• 1 bay leaf
• 1 tablespoon worcestershire sauce
• 1/3 cup (80 ml) dry red wine
• salt and freshly ground black pepper
• 1½ pounds (720 g) stewing beef, fat trimmed and cubed
• For the Pastry
• 2 ½ cups self-raising flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh parsely and thyme
• 1½ cupsbeef suet, chilled
• 1/4 cup unsalted butter, frozen and grated
• 1 large egg,lightly beaten
• 2/3 cup (160 ml) cold water

Method