Slow Cooker Steak Kidney Pie Recipe
A hearty beef and kidney stew, slow-cooked until you can cut the meat with a fork!
And I’ve also got two secret tips for making the tastiest, thickest gravy, without the need for thickening agents.
Slow cooker steak kidney pie recipe.
Steak and kidney pie with mustard gravy cooked in slow cooker.
Very delicious! You can prepare this pie in oven.
• 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.
That’s it, all you have to do is Enjoy !
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