Steak and Cheese Pie is a real Kiwi classic. Homemade in the slow cooker it's a real melt in the mouth delight.
By slow cooking the beef filling for around 8 hours you end up with a beautiful, tender beef in a delicious rich gravy.
I used a potato topping here, but if that's not your thing, just top off the pie with another sheet of pastry and give a quick wash with a bit of milk and egg before putting the pie into the oven.
Steak and Cheese PieServes 4 - 6
Short Crust Pastry (store brought works fine, too)
800 g blade steak, or other stewing steak, cubed
2 Tbsp plain flour
1 Onion, diced
4 cloves garlic, crushed
2 Tbsp tomato paste
2 tsp Worcestershire sauce
1 1/2 Cup beef stock
1 Tbsp brown sugar
200 g Button mushrooms, sliced
1 Cup grated cheese. Edam, cheddar, or similar
1. Toss beef in flour and fry in a little oil to brown. Remove and set aside. Fry the onion, garlic, and mushrooms for about 4 minutes. Add the tomato paste, Worcestershire sauce, and stock and bring to the boil.
2. Put beef, and vegetable/sauce mixture into a slow cooker and cook on low for 8 hours. If the mixture is a little watery, remove the lid, turn to high, and continue to cook for a further 30 minutes to thicken the gravy. Alternatively, place in a casserole dish and cook in the oven at 160°C for 2 and a half hours.
3. Pour the beef filling mixture over the prepared, blind baked, pastry case. Spread grated cheese over top and top with mashed potato.
4. Bake for 20 minutes at 190°C