Slow cooker recipes

Mushroom and shredded beef pot pies

Be warned, your loved ones will be asking for seconds!
Shredded beef and mushroom pot pies
8H 25M

To make this beef and mushroom pie recipe family-friendly use beef stock instead of wine.

How to buy mushrooms:

Choose mushrooms that are firm, plump and have a smooth appearance. Avoid mushrooms that are sweating or wrinkled. Mushrooms with a closed veil (gills hidden) will have a more delicate flavour than those with the gills exposed.

Looking for more pie recipes? Look at our collection of sweet and savoury pie recipes.



1.Place flour in a large bowl; season. Add beef; toss to coat.
2.Heat the oil in a large frying pan over high heat. Cook beef, turning, for 10 minutes or until browned all over. Remove beef; reserve pan juices. Cut beef into six large pieces; place in a 4.5-litre (18-cup) slow cooker.
3.Add leftover seasoned flour and the tomato paste to juices in pan; cook, stirring, for 1 minute or until thickened. Add wine and 3 cups (750ml) water; cook, stirring, until smooth. Bring to the boil. Pour over beef in cooker, then add mushrooms, onion, carrot, vinegar, garlic and 1 rosemary sprig; stir to combine. Cook, covered, on low for 8 hours or until beef is tender. Discard rosemary sprig.
4.Carefully remove beef from cooker; shred meat coarsely using two forks. Return to cooker; stir to combine, season. Spread mixture on a baking tray; cover, refrigerate until cold.
5.Preheat oven to 200C/180C fan.
6.Lightly oil six 1¾-cup (430ml) ramekins. Using the top of a ramekin as a guide, cut six rounds from pastry. Spoon beef mixture into ramekins. Place pastry rounds on top of filling; press with a fork to seal edges. Pierce a small hole in centre of each pastry round; brush with egg. Insert a remaining rosemary sprig into each hole. Sprinkle tops with sea salt.
7.Place ramekins on an oven tray; bake for 25 minutes or until pastry is golden and puffed.
8.Serve pies with mashed potato and peas.

Beef mixture can be spooned into ramekins and topped with pastry up to 6 hours ahead. Refrigerate until ready to bake. Uncooked pies can be frozen for up to 2 months. Bake from frozen, allowing an extra 5 minutes cooking time.


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