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Slow Cooker Beef and Mushroom Pie Recipe

Slow Cooker Beef and Mushroom Pie


Pie Filling

Pie Case


  1. In a bowl, combine the cornstarch, salt, and pepper.
  2. Toss the beef in the flour until well coated.
  3. In a frypan over medium heat, add 1 Tbsp of oil.
  4. Once hot, add the beef and cook until browned. Put to the side.
  5. Add the red wine and deglaze the pan.
  6. Transfer the wine and beef to a slow cooker. Add the rest of the pie filling ingredients.
  7. Cook on low for 8 hours or until the beef is tender.
  8. Remove the bay leaves.
  9. Thicken the pie filling, if required.
  10. Add the beef and mushroom pie filling to some prepared pie tins or a pie maker. Cover with puff pastry and brush with the egg wash.
  11. Bake in an oven at 200°C (390°F)  until golden brown.
  12. Serve & Enjoy.

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