Easy Steak Pie or Beef Casserole

This is a great recipe to cook in the slow cooker all day and come home to the wonderful aroma of cooked beef. You can either enjoy as a simple casserole with some vegetables and roast potatoes or top with pastry and finish off cooking in the oven for an awesome pie! My husband loves a good meaty pie but since he’s been on a diet he’s not allowed pastry very often…..special occasions only!

I like to serve as a casserole with oven roasted potatoes and some fresh cooked broccoli. It tastes really delicious!


As a casserole my recipe will make enough for plenty of leftovers or would easily serve 4 to 6 people, but would serve more as a pie with the pastry. In Scotland, a steak pie is traditionally eaten on New Year’s Day and what a great meal to warm you up in the middle of Winter! Cook this for your husband and he will love you forever!






900g of beef skirt or casserole steak cut into chunks
3 teaspoons of butter to brown the meat
a few tablespoons of plain flour
5-6 medium carrots, peeled and cut into chunks
2 medium onions, peeled and sliced
4 celery stalks, cut into chunks
4 medium mushrooms, sliced
1 tablespoon of fresh herbs, chopped or a teaspoon of dried herbs
about a litre of onion or beef gravy made from granules
a teaspoon of Worcestershire sauce
freshly ground black pepper and salt to season at the end
an optional 1 to 2 teaspoons of cornflour mixed with a little water at the end to thicken

Fry the onion slices in some of the butter until golden brown, then add to the slow cooker pot.

Add the carrots, mushrooms and celery to the onions in the pot

Dip the beef chunks into the flour to coat the meat then brown in a pan over a moderate heat with a little more butter before adding to the pot with the vegetables

Pour over the litre of gravy, add the herbs, Worcestershire sauce and enough extra water to ensure everything is just about covered. Remember that some water will come out of the vegetables during cooking as well.

Cook in the Slow Cooker on High for around 5 hours.

You can also cook in a covered casserole dish in the oven for around 3 hours at 160C/140C Fan/Gas  Mark 3. For oven cooking, remove the lid towards the end of the cooking time for the last 20 – 30 min if the sauce needs thickening.  You can also thicken the sauce with a little cornflour mixed with water, stirred in.

If however it looks a bit dry during cooking in the oven then just add more water and stir in. Long slow cooking really tenderizes the meat.  Season after cooking with salt and black pepper to taste.

To make a pie, cook the filling on it’s own for 4.5 hours in the slow cooker or 2.5 hours in the oven, then add some cornflour mixed with a little water to make sure you have a nice thick pie filling.

Put the filling into a pie dish. You can also add some cooked potato chunks at this stage if you wish and it will make the meat go further if you are cooking for a crowd.

Top with homemade or shop bought pastry (shortcrust or puff pastry) and brush the top with milk or beaten egg. I like to put a ceramic blackbird in the centre to help vent the steam or just cut a slit in the pastry right in the middle. Turn the oven up to 200-220 C / Gas 6-7 and cook the pie for around 35- 40 min until the pastry is cooked. Enjoy with a nice glass of red wine or beer!





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