Slow Cooker Steak Pie Directions:
Season beef with salt and pepper, then coat with flour.
Brown beef in oil in a skillet over medium-high heat.
Place browned beef into slow cooker. Add garlic, onions, celery, thyme, oregano, Worcestershire sauce, and bay leaves. Pour in beef stock, cover, and cook on low for 7-8 hours.
Thaw puff pastry 1 hour before cooking ends. Preheat oven to 400°F (200°C).
Roll out puff pastry on a floured surface, removing seams.
Use the slow cooker lid as a template to cut out a pastry lid.
Place pastry on a baking sheet, add decorative elements if desired, and seal edges with a fork.
Mix egg white and water, brush over pastry.
Bake for 15 minutes until golden brown.
Cool pastry for 30 minutes. Turn off the slow cooker to let filling thicken.
Place pastry on top of the filling in the slow cooker.
Serve with vegetables or salad.
I await your comments! Enjoy!
