Slow cooker steak, kidney and mushroom filling for pies
What more could you want on a cold winter's night than a hot tasty pie! Because the filling is cooked in the slow cooker, the meat is falling apart and the flavour is incredible.
Ingredients
Serves: 6
- 1kg diced steak
- 3 lamb kidneys, trimmed and diced
- 5 rashers bacon, diced
- 250ml beef stock
- 1 beef stock cube
- 1 large onion, diced
- 200g mushrooms, sliced
- 2 tablespoons tomato puree
- 250ml port or red wine
- 2 bay leaves
- 2 teaspoons minced garlic
- salt and pepper, to taste
- 1 tablespoon cornflour and water, made into a paste, for thickening
- 6 sheets frozen puff pastry, thawed
Method
Prep:15min ›
Cook:7hr ›
Ready in:7hr15min
- Brown the steak and lamb kidneys; remove from pan, reserving cooking juices, and place meat in slow cooker.
- Add stock to the reserved cooking liquid and stir in stock cube; pour over meat.
- Add onion, mushrooms, tomato puree, red wine, bay leaves and garlic. Cook on High for 2 hours then on Low for 5 hours.
- Turn back to High, add salt and pepper to taste; thicken with the cornflour paste as needed. Allow the filling to cool before making pies.
- Trim pastry to fit pie dishes or electric pie maker. Spoon in meat filling and cook in preheated hot oven until pastry is golden and filling is piping hot, about 30 to 35 minutes.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I couldn't get lambs kidneys so I used beef instead... Very tasty, but would probably have been a little better if I'd used lamb because of the different flavor. I also added a little more kidney a little extra bacon a little more water for extra gravy. Served in a big soup bowel with puff pasty over the top. I might try adding a little a little chipolte chili next time for some extra kick :-D - 14 Sep 2017 (Review from Allrecipes AU | NZ)
I followed the recipe to a tee ... and it was incredibly easy, tasty and satisfying ... I'm saving this for the future ... 😋 - 02 Apr 2017 (Review from Allrecipes AU | NZ)