Slow Cooker Steak Kidney Pie Recipe2021-07-15
- Cuisine: American
- Course: Main Dish
- Skill Level: Expert
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(2.6 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat2 g
Unsaturated Fat2.2 g
Slow cooker steak kidney pie recipe. Steak and kidney pie with mustard gravy cooked in a slow cooker. Very delicious! You can prepare this pie in the oven. Check out below how to do it (recipe adapted from http://www.food.com/
Classic Steak and Kidney Pie
Ingredients:1 tablespoon cooking oil, 1½ pounds (720 g) beef chuck steak, diced, 1/2 pound (240 g) ox kidney, diced, 12 oz (360 g) puff pastry, 2 yellow onions, peeled and chopped, 3 carrots, peeled and roughly diced, unsalted butter, 4 large flat mushrooms, sliced, 2 tablespoons all-purpose flour, 1 teaspoon tomato purée, 1 bay leaf, 2 cups (500 ml) beef stock, Worcestershire sauce, salt and freshly ground black pepper, to taste, 1 large egg, beaten, for glazing
Instructions: In a large frying pan, heat cooking oil over medium-high heat. Season diced beef with salt and black pepper. Add meat to a hot pan and fry until golden. Remove fried beef from the pan and transfer to a large saucepan.
Add more cooking oil to a frying pan. Season kidney with salt and black pepper and fry until golden. Remove from the frying pan and transfer to the same saucepan.
Melt a knob of unsalted butter in a frying pan. Add onions and carrots and cook, stirring, for 2-3 minutes. Remove vegetables from the pan and transfer to the saucepan with meat.
Melt more butter in a frying pan. Add sliced mushrooms and fry, stirring, for a couple of minutes. Keep fried mushrooms to one side.
Heat the saucepan over medium heat. Cook, uncovered, for 2-3 minutes. Stir in tomato purée, cooked mushrooms, and bay leaf. Pour in beef stock, reduce heat to low, and bring to a simmer, skimming off any fat. The meat should be covered with a stock.
Simmer, partially covered for 1½-2 hours or until meat is tender. Skim several times during cooking time. Taste for seasoning. Stir in a dash of Worcestershire sauce.
Transfer the beef mixture to a 2-pint (1L) pie dish and allow cooling completely.
Preheat oven to 425ºF (210ºC). Roll the pastry 1/4-inch (5 mm) thick. Using a sharp knife, cut a strip of pastry to sit around the rim of the pie dish. Brush the rim with the beaten egg, then apply the strip. Brush with beaten egg again. Push down around the sides, trim and crimp.
Brush completely with beaten egg and transfer to the preheated oven. Bake for 35-40 minutes or until the pie is golden brown.
Slow Cooker Steak Kidney Pie Recipe
- 1 ½ pounds (720 g) stewing steak,cubed
- 1/2 pound (240 g) ox kidney,cubed
- 3 tablespoons cooking oil
- 1 tablespoon unsalted butter
- 2 yellow onions, peeled and chopped
- 2 tablespoons all-purpose flour
- 1 ¼ cups (310 ml) beef stock
- 1 tablespoon tomato puree
- 2 teaspoons English mustard
- 2 bay leaves
- 13 oz (390 g) puff pastry
- 1 large egg, beaten, to glaze
- salt and freshly ground black pepper,to taste
In a frying pan, heat 2 tablespoons cooking oil over medium-high heat. Add cubed beef and cook until browned on all sides. Using a slotted spoon, remove cooked meat from the pan and transfer to the slow cooker. Set slow cooker to high.
Add cubed kidney to frying pan and brown, stirring occasionally, for 1-2 minutes. Remove cooked kidney from the pan and add to cooked beef in slow cooker.
Pour in remaining oil and add butter to frying pan. Add onions and cook, stirring, for 5 minutes or until lightly golden. Sprinkle with all-purpose flour, stir in, then remove frying pan from the heat.
Stir beef stock into the pan, followed by tomato purée and English mustard. Return to the heat, increase heat to high and bring to a boil, stirring constantly, until just thickened.
Pour mustard gravy over the meat in slow cooker. Add bay leaves. Season with salt and black pepper. Stir well. Cover slow cooker and cook on low-heat setting for 5-7 hours or until meat is cooked through.
While beef is cooking in slow cooker, roll out the pastry. Cut pastry out a 10 in (25 cm) round (to cut it, use a dinner plate as a guide). Transfer pastry round to parchment lined baking sheet.
With a sharp knife, mark the pastry into quarters, cutting almost but not quite through it. Decorate with pastry trimmings, then fold the edges. Wrap with plastic wrap and refrigerate.
At the end of beef's cooking in slow cooker, preheat oven to 400 F (200 C). Brush the pastry with beaten egg. Bake in preheated oven for 25 minutes or until pastry golden brown and crisp.
Remove baked pastry from the oven. Allow cooling for 10 minutes. Using a sharp knife, cut the baked pastry crust into four. In a slow cooker, stir the chopped fresh parsley into steak and kidney stew. Transfer stew to warmed plates.
Top each portion of meat stew with a wedge of warm pastry. Serve immediately.