Slow Cooked Beef Stroganoff Pot Pies

Ingredients

• 1 kg (2 lb) chuck steak or gravy beef (or any slow-cooking beef), cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil, divided
• 1 large onion, roughly diced
• 3 garlic cloves, roughly chopped
• 500 g (1 lb) mushrooms, sliced
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce
• 2 cups (500 ml) beef stock
• 2 tbsp sour cream
• 1 sheet puff pastry, thawed
• 1 egg, lightly whisked, to brush the puff pastry
• Salt and sesame seeds to sprinkle on puff pastry (optional)
• 4 small oven-proof bowls or ramekins for assembling pies

Instructions

1. Season the Beef: Sprinkle the beef pieces with salt and pepper.

2. Brown the Beef: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Brown the beef in batches for 8-12 minutes. Set the browned beef aside.

3. Cook the Vegetables: In the same pan, add the remaining 1 tbsp of oil. Cook the onion and garlic over medium heat until softened (about 2-3 minutes). Add the mushrooms and cook for another 2-3 minutes until softened.

4. Add Flour: Stir in the flour and cook for 30 seconds, continuously stirring to form a paste.

Slow Cooker Method

5. Combine in Slow Cooker: Transfer the mushroom mixture to a slow cooker. Add the tomato paste, paprika, Worcestershire sauce, and beef stock. Stir to combine. Add the browned beef and mix gently.

6. Cook: Cook on high for 4 hours or low for 8 hours. In the last 15 minutes, stir in the sour cream. The beef should be tender and fall apart easily with a fork. If not, continue cooking in 15-minute intervals.

Stovetop Method

5. Return Beef to Pan: Add the browned beef back into the pan along with the tomato paste, paprika, Worcestershire sauce, and beef stock. Bring to a boil, then reduce the heat and cover. Simmer on low heat for 1.5 hours, stirring occasionally.

6. Thicken the Sauce: After 1.5 hours, remove the lid and cook for an additional hour to thicken. Once the beef is tender, stir in the sour cream to create a creamy sauce.

Assemble the Pies

7. Preheat the Oven: Preheat your oven to 220°C (425°F) (200°C fan).

8. Fill Ramekins: Fill your oven-proof bowls or ramekins with the stroganoff mixture.

9. Top with Puff Pastry: Cut the sheet of puff pastry into four squares. Place each square on top of a ramekin, pressing the edges down to crimp around the bowl.

10. Egg Wash: Brush the tops of the pies with the whisked egg and sprinkle with salt and sesame seeds (if using).

11. Bake: Bake the pies for 20 minutes, or until the pastry is golden and flaky.

12. Cool and Serve: Carefully remove the pies from the oven and let them cool for 10 minutes before serving.

Notes

• Make Ahead: The stroganoff pie filling can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight before use.
• Leftovers: If the pies are made fresh, store leftovers in the fridge for up to 3 days. Reheat in the microwave, although the puff pastry may soften. Not suitable for freezing once assembled.