Slow Cooker Steak Kidney Pie Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Top each portion of meat stew with a wedge of warm pastry. Serve immediately.

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