Steak, Kidney and Mushroom Pies (Slow Cooker Filling)

    7 hours 15 minutes

    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.


    Victoria, Australia
    1 person made this

    Serves: 6 

    • 1 kg chuck steak, well trimmed and diced
    • 3 lamb kidneys, trimmed and diced
    • 5 rashers shortcut bacon, diced
    • 1 cup beef stock, using reserved liquid
    • 1 beef stock cube
    • 1 large onion, diced
    • 200g mushrooms, sliced
    • 2 tablespoons tomato paste
    • 1 cup of port, or red wine
    • 2 bay leaves
    • 2 teaspoons minced garlic
    • salt and pepper, to taste
    • cornflour and water paste to thicken
    • approx 6 sheets frozen puff pastry, thawed

    Preparation:15min  ›  Cook:7hours  ›  Ready in:7hours15min 

    1. Brown the steak and kidney then drain, reserving liquid. Place meat in slow cooker.
    2. Using reserved liquid, make up to the 1 cup, adding water if needed. Stir in stock cube and pour over meat.
    3. Add onion, mushrooms, tomato paste, red wine, bay leaves and garlic. Cook on high for 2 hours then on low for 5 hours.
    4. Turn back to high, add salt and pepper to tastem then thicken with the cornflour paste. Allow to cool before making pies.
    5. Cut pastry to fit pie dishes or electric pie maker. Fill and cook.

    See it on my blog

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    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

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