Slow Cooker Mushroom Beef Pie Recipe2022-07-27
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 9m
- Ready In: 9:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7.4 g
Trans Fat1.4 g
Unsaturated Fat0.7 g
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
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
- 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
Place dried mushrooms in a large bowl. Pour over beef stock. Set aside and allow mushrooms to soak for about 20 minutes
Place flour in a large bowl. Add cubed meat and toss well to coat.
In a large frying pan, heat oil over medium-high heat. Working in batches, fry the meat until browned on all sides. Transfer cooked beef to a slow cooker.
Add chopped onion to the pan and cook, stirring, for 10 minutes or until softened. Transfer cooked onions to a slow cooker. Add flat mushrooms and bay leaf.
In a small mixing bowl, combine Worcestershire sauce and dry red wine. Stir well and pour the wine mixture over the beef in the slow cooker. Drain mushrooms and pour liquid into slow cooker. Chop soaked mushrooms and add to the pot.
Mix all ingredients well. Cover the slow cooker and cook on a high-heat setting for 1 hour. Reduce heat to low and cook for 5-6 hours until beef and onions are very tender.
Open the slow cooker and discard the bay leaf. Allow the beef mixture to cool completely.
To make the Pastry, grease a deep heatproof pudding basin with the butter. Combine self-raising flour, baking powder, and salt in a small mixing bowl. Mix well. Stir in the herbs, followed by beef suet and butter.
Make a well in the center. Add beaten egg and cold water. Mix and gather into a soft dough.
Transfer the dough to a floured surface. Lightly knead for a few seconds. Cut off a quarter of the dough. Wrap in plastic wrap.
Shape the remaining dough into a ball. Roll out into rounds to line the basin or bowl. Lift the pastry and place it in the basin, pressing it against the sides. Roll out reserved pastry dough to make a round large enough to use as a lid for the pudding.
Pour in cooled filling and the gravy to come to within 1/2 inch (1.25 cm) of the rim reserving the remaining sauce for serving. Brush the top edge of the pastry dough with water and top with the lid. Seal edges, by pressing them together and trimming off any excess.
Cover the basin with a crease, then place a double-thickness layer of parchment. Secure with a string. Cover with a crease to allow the pie to rise.
Place the pastry ring in the base of the cleaned slow cooker. Place the pudding basin on top. Pour boiling water to come just over halfway up the sides of the basin. Cover the slow cooker and cook on high heat setting for 3 hours.
Turn off the slow cooker. Remove the pudding and remove the foil, string, and parchment paper. Loosen the edges of the pie. Invert onto a warmed serving plate. Serve warm with more gravy.