Slow Cooker Steak Pie combines potatoes, leeks, spinach, Boursin cheese and steak for a delish filling topped with puff pastry crust.
The fast rise in popularity of my Slow Cooker Sirloin Tip Roast recipe has had me searching for more slow cooked recipes with beef to try. I’ve made Chicken Pot Pie a few times over the years. It’s a classic that everyone loves. But my daughter has always preferred steak over chicken, so why not create a steak pie for dinner? The filling cooks in your Crockpot so this can be a make-ahead recipe. The steps and ingredients are quite simple. And the rich flavors of the steak, leeks, potatoes, spinach and Boursin cheese blend together very nicely.
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Ingredients needed for Slow Cooker Steak Pie
- Sirloin Steaks
- Leeks
- Potatoes
- Frozen Spinach
- Butter
- White Wine
- Worcestershire Sauce
- Herbs de Provence
- Salt and Pepper
- Boursin Cheese
- Puff Pastry
How to make Slow Cooker Steak Pie
Clean and slice the leeks. Peel and chop the potatoes. Whisk together the wine, melted butter, Worcestershire sauce, Herbs de Provence, salt and pepper. In the liner of a slow cooker, layer the leeks, potatoes and sirloin steaks. Pour the wine mixture evenly over the top. Slow cooker until the steak can easily be shredded with a fork, 6 – 8 hours on LOW heat.
Shred the steak with two forks. Stir in the frozen spinach and Boursin cheese. Continue to cook on low heat until the Boursin has completely melted and combined with the steak, potatoes, leeks and spinach. Allow the filling to cool. The steak pie filling can be stored in an air-tight container in the refrigerator for up to three days.
When ready to serve, preheat the oven to 400 degrees F. Allow the puff pastry to thaw according to package directions. Invert your ramekin baking dishes on top of the puff pastry. Use a sharp pairing knife to cut circles of pastry to fit the tops of your dishes. Cut a small “x” into the center of each circle.
Fill each dish to the top with prepared steak pie filling. Place a circle of puff pastry on top of each dish. Pressing down lightly. Place the dishes into the hot oven. Bake until the puff pastry is golden brown and cooked through, 20 – 25 minutes.
Kitchen Tips
- I use a 6-quart slow cooker for testing my recipes
- 4-ounce ramekin dishes for baking the pies
- The best pairing knife
- Brand of puff pastry I use
- Serve this Steak Pie with Caesar Salad
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Slow Cooker Steak Pie
Equipment
- slow cooker
Ingredients
- 1 leek
- 2 baking potatoes
- 4 small sirloin steaks about 1 1/2 pounds
- 1/2 cup dry white wine You can use red, but I like the clean, bright flavor the white gives
- 2 tbsp Worcestershire sauce
- 2 tbsp butter melted
- 2 tsp herbs de Provence
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz frozen, chopped spinach
- 1 box Boursin cheese
- 2 sheets frozen puff pastry
Instructions
- Clean and slice the leeks. Peel and chop the potatoes.
- Whisk together the wine, melted butter, Worcestershire sauce, Herbs de Provence, salt and pepper.
- In the liner of a slow cooker, layer the leeks, potatoes and sirloin steaks.
- Pour the wine mixture evenly over the top.
- Cook until the steak can easily be shredded with a fork, 6 - 8 hours on LOW heat.
- Shred the steak with two forks.
- Stir in the frozen spinach and Boursin cheese.
- Continue to cook on low heat until the Boursin has completely melted and combined with the steak, potatoes, leeks and spinach.
- Allow the filling to cool.
- The steak pie filling can be stored in an air-tight container in the refrigerator for up to three days.
- When ready to serve, preheat the oven to 400 degrees F.
- Allow the puff pastry to thaw according to package directions.
- Invert your ramekin baking dishes on top of the puff pastry. Use a sharp pairing knife to cut circles of pastry to fit the tops of your dishes. Cut a small "x" into the center of each circle.
- Fill each dish to the top with prepared steak pie filling. Place a circle of puff pastry on top of each dish. Pressing down lightly.
- Place the dishes into the hot oven. Bake until the puff pastry is golden brown and cooked through, 20 - 25 minutes.
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