Slow Cooker Beef & Guinness Puff Pie

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    10hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1073
based on 1 ratings

Beef and Guinness stew is a rich and comforting classic, and the creamy blue cheese and puff pastry lid add even more richness to this meal. First, simmer the rich beef filling in your slow cooker (or a dutch oven on low heat) until thickened and falling apart. Then spoon into individual dishes and bake for a perfectly golden puff pastry pie. All you need to serve is a side of lightly steamed green vegetables!

recipe updated 13 Mar 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    30ml
  • Stewing steak icon
    Stewing steak
    680g
  • Onion icon
    Onion
    140g
  • Plain flour icon
    Plain flour
    14g
  • Stout icon
    Stout
    300ml
  • Beef stock icon
    Beef stock
    158ml
  • Horseradish sauce icon
    Horseradish sauce
    12g
  • Tomato purée icon
    Tomato purée
    16g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Bay leaves icon
    Bay leaves
    1g
  • Button mushroom icon
    Button mushroom
    173g
  • Egg icon
    Egg
    50g
  • Puff pastry icon
    Puff pastry
    454g
  • Stilton cheese icon
    Stilton cheese
    113g

Tools

  • kCook icon Stove
  • kCook icon Pastry brush
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Pie dish - 5.75 x 1.75"

Step preview

  1. Prep and set aside stewing steak: cubed
  2. Prep and set aside onion: chopped
  3. Prep and set aside button mushroom: sliced
  4. Prep and set aside egg: beaten
  5. Prep and set aside egg: beaten
  6. Prep and set aside stilton cheese: crumbled
  7. Get a clean large cast iron skillet
  8. Add sunflower oil
  9. Heat
  10. Add prepared stewing steak
  11. Sear until browned
  12. Add prepared onion
  13. Fry evenly on medium heat until browned
  14. Stir in plain flour
  15. Mix in stout
  16. Mix in beef stock
  17. Stir in horseradish sauce
  18. Stir in tomato purée
  19. Season with salt & pepper
  20. Add bay leaves
  21. Heat until boiling
  22. Transfer content of large cast iron skillet to slow cooker bowl and cover
  23. Cook for 9h on low heat until cooked through
  24. Pre-heat
  25. Transfer content of slow cooker bowl to 4 pie dishes
  26. Stir in prepared button mushroom
  27. Brush with prepared egg
  28. Top with puff pastry
  29. Trim gently
  30. Slice
  31. Brush with prepared egg
  32. Cook for 30min until light golden
  33. Sprinkle with prepared stilton cheese
  34. Let cool slightly until melted
  35. Serve
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