Slow Cooker Steak and Gravy Pies that practically cook themselves while you work, play, or go about your day! The beef turns soft and tender, falling apart into a rich, beer-infused gravy that’s pure comfort in every bite.

These hearty pies are perfect for freezing and pulling out during dinner emergencies, or enjoying fresh and hot as soon as they’re done. If you have a pie maker, you don’t even need the oven. For the best flaky base, skip store-bought pastry and use our Buttery Pie Crust recipe. It works beautifully in savory pies like this steak and gravy pie recipe.

Side view image of Slow Cooker Steak and Gravy Pies - 1
  • What Makes This Recipe So Good
  • What Goes Into Steak and Gravy Pie
  • How To Make Steak and Gravy Pie
  • Tips For Making Steak and Gravy Pie
  • Recipe FAQ’s
  • Slow Cooker Steak and Gravy Pies Recipe

What Makes This Recipe So Good

There’s something incredibly satisfying about a steak and gravy pie that’s been simmered slowly until the beef is melt-in-your-mouth tender, swimming in a rich and flavour-packed gravy for a truly comforting dinner. The gravy for steak pie is robust, thanks to the beer and stock combo, and it soaks into every flaky layer of pastry—giving you that perfect balance of hearty filling and crisp crust.

And because you can set it up ahead of time and get on with your day while the slow cooker does the work, this steak and gravy pie recipe feels both elevated and effortless. Whether you’re making it fresh or freezing it for later, serving this pie delivers both convenience and satisfaction.

What Goes Into Steak and Gravy Pie

Flat lay photo of ingredient shot for slow cooker steak and gravy pies (olive oil, garlic, puff pastry, brown onion, flour, thyme, vegetable sock, egg, chuck steak, Guinness stout, crushed tomatoes, salt and pepper) - 2

This Steak and Gravy Pie combines tender beef, rich gravy, and golden puff pastry for the ultimate comfort meal.

  • Chuck Steak: The best cut for slow cooking, chuck becomes tender and flavorful as it simmers in the gravy for steak pie.
  • Guinness Stout: Adds depth, richness, and a slight bitterness that balances beautifully with the beef and tomatoes.
  • Fresh Thyme: A simple herb that adds a gentle earthiness and lifts the flavors of the sauce.
  • Puff Pastry: Light, flaky, and golden once baked. It turns the slow-cooked filling into a pie that’s pure comfort food perfection.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Steak and Gravy Pie

Season the diced chuck steak with salt and pepper, then toss it evenly in flour until coated. - 3
  1. Prep the Beef: Season the diced chuck steak with salt and pepper, then toss it evenly in flour until coated. This helps the beef brown beautifully and thicken the gravy later.
Heat 1 tablespoon of oil in a nonstick skillet and sear the beef in batches until browned all over. - 4
  1. Brown Meat: Heat 1 tablespoon of oil in a nonstick skillet and sear the beef in batches until browned all over. Avoid overcrowding the pan so the meat develops a nice crust. Transfer to your slow cooker.
Add the oil to the same pan and sauté onion until soft. Stir in the garlic and thyme, - 5
  1. Cook Aromatics: Add the oil to the same pan and sauté onion until soft. Stir in the garlic and thyme, cooking for another minute to release their aroma. Transfer everything to the slow cooker.
Pour in the Guinness stout and crushed tomatoes, then season with vegetable stock powder (if using) and extra salt and pepper. - 6
  1. Build the Gravy Base: Pour in the Guinness stout and crushed tomatoes, then season with vegetable stock powder (if using) and extra salt and pepper. Mix well to combine all the ingredients.
Once cooked, shred the beef gently and set aside to cool slightly. - 7
  1. Slow Cook Until Tender: Cover the slow cooker with a lid and cook on low for 6 hours, or until the beef is tender and falling apart. Once cooked, shred the beef gently and set aside to cool slightly.
If using a pie maker, cut out 12 pastry rounds (6 bases and 6 lids). For a muffin tin, cut six rounds about 4 cm larger than the holes for bases and six slightly smaller rounds for the lids. - 8
  1. Prepare the Pastry: If using a pie maker, cut out 12 pastry rounds (6 bases and 6 lids). For a muffin tin, cut six rounds about 4 cm larger than the holes for bases and six slightly smaller rounds for the lids.
Press the pastry bases into the moulds, spoon in 2–3 tablespoons of beef mixture, and brush the edges with water. Place the pastry lids on top and seal the edges with a fork or by crimping. - 9
  1. Assemble the Pies: Press the pastry bases into the moulds, spoon in 2–3 tablespoons of beef mixture, and brush the edges with water. Place the pastry lids on top and seal the edges with a fork or by crimping.
Brush tops with beaten egg and prick each one with a fork to let steam escape. Cook in your pie maker or bake in a preheated oven at 200°C (390°F) for 25 minutes until golden. - 10
  1. Bake: Brush tops with beaten egg and prick each one with a fork to let steam escape. Cook in your pie maker or bake in a preheated oven at 200°C (390°F) for 25 minutes until golden. Let cool for 5 minutes before serving.

To make your Steak and Gravy Pie feel extra special, pair it with something a little unexpected. One Pot Orzo Primavera adds a bright, veggie-packed contrast to the rich beef filling, while Browned Butter Parmesan Roasted Potatoes bring out that same cozy, savory warmth with a nutty twist. For something green but indulgent, Cheesy Brussels Sprouts are the perfect creamy side that holds its own next to all that flaky pastry and rich gravy.

Tips For Making Steak and Gravy Pie

  • Go for chuck or stewing beef when you can. It gives the most flavor and turns wonderfully tender in the slow cooker, unlike leaner cuts that can dry out.
  • Browning the meat first might feel like an extra step, but it’s so worth it. That deep, caramelized flavor is what makes the gravy taste incredible.
  • If you’re not a fan of cooking with beer, don’t worry — beef stock or another dark stout works just as well. You’ll still get that rich, cozy flavor in every bite.
  • Let the filling cool a little before spooning it into the pastry. It keeps the crust from getting soggy and helps everything bake up beautifully flaky.
  • And if you love a good shortcut, make a few extra pies to freeze. They reheat perfectly for those nights when you want something homemade but can’t be bothered to cook.

Yes, you can. Replace the beer with beef stock or even a mix of stock and a splash of Worcestershire sauce for that same savory depth.

Puff pastry gives the flakiest, most golden crust, but you can also use shortcrust pastry if you prefer a sturdier, more traditional pie base.

That usually happens if the beef hasn’t browned properly or there’s too much liquid. Let it cook uncovered for a while to thicken, or stir in a slurry of cornstarch and water to fix it quickly.

Top view image of Slow Cooker Steak and Gravy Pies - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 21 oz chuck steak or stewing beef, diced
  • ▢ 2 tablespoons flour
  • ▢ 2 tablespoons olive oil divided
  • ▢ 1 large brown onion peeled and roughly chopped
  • ▢ 4 cloves garlic peeled and crushed
  • ▢ 4 sprigs fresh thyme
  • ▢ 14.8 oz can Guinness stout or sub with beef stock, or 2 cups other dark stout beer
  • ▢ 15 oz can crushed tomatoes
  • ▢ 2 tablespoons vegetable stock powder optional but enhances the flavour
  • ▢ 1 teaspoon salt and pepper to taste
  • ▢ 3 sheets puff pastry defrosted
  • ▢ 1 large egg whisked

Instructions

  • Season beef with salt and pepper and evenly toss in the flour to coat (use a sealed sandwich bag if needed). Heat 1 tablespoon oil in a large non stick pan/skillet and fry in batches until browned all over. (Do not over crowed your pan!) Transfer to slow cooker.
  • Heat the remaining oil in the pan and add the onion. Fry until fragrant and softened; add the garlic and thyme and fry for a further minute; transfer to slow cooker. Pour the beer and tomatoes over the beef; season with vegetable stock powder (if using) and salt and pepper. Mix all ingredients together; cover slow cooker with lid and turn on to low settings. Cook for 6 hours or until beef is tender and falling apart. Once cooked, shred the beef and set aside.
  • If using a pie maker: cut out 12 rounds using the pastry cutters provided (6 bases and 6 lids). Alternatively, use a muffin tin: cut out six rounds — 4cm | 2-inches bigger than the muffin holes for the pie bases; and six rounds 2cm | 4-inches bigger than the muffin holes for the pie lids.
  • Press each pie base into each hole lightly with your fingers and draw the pastry up the mould so the pastry is 1cm above the mould. Spoon about 2-3 tablespoons of the beef mixture into each hole, brush edges with a small amount water, top each with a pastry lid and press the edges together to seal in the filling. (Use a fork if needed, or crimp the edges if using a muffin tin.)
  • Brush the pastry tops with beaten egg and prick the tops with a fork to allow stream to escape. Cook in your pie maker following manufactures instructions OR bake in a preheated oven (200C | 390F) for 25 minutes or until pastry is golden.
  • Remove and allow to cool for 5 minutes. Serve with tomato sauce, if desired.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Slow Cooker Steak and Gravy Pies - 13

Slow Cooker Steak and Gravy Pies

Ingredients

  • 21 oz chuck steak or stewing beef, diced
  • 2 tablespoons flour
  • 2 tablespoons olive oil divided
  • 1 large brown onion peeled and roughly chopped
  • 4 cloves garlic peeled and crushed
  • 4 sprigs fresh thyme
  • 14.8 oz can Guinness stout or sub with beef stock, or 2 cups other dark stout beer
  • 15 oz can crushed tomatoes
  • 2 tablespoons vegetable stock powder optional but enhances the flavour
  • 1 teaspoon salt and pepper to taste
  • 3 sheets puff pastry defrosted
  • 1 large egg whisked

Instructions

  • Season beef with salt and pepper and evenly toss in the flour to coat (use a sealed sandwich bag if needed). Heat 1 tablespoon oil in a large non stick pan/skillet and fry in batches until browned all over. (Do not over crowed your pan!) Transfer to slow cooker.
  • Heat the remaining oil in the pan and add the onion. Fry until fragrant and softened; add the garlic and thyme and fry for a further minute; transfer to slow cooker. Pour the beer and tomatoes over the beef; season with vegetable stock powder (if using) and salt and pepper. Mix all ingredients together; cover slow cooker with lid and turn on to low settings. Cook for 6 hours or until beef is tender and falling apart. Once cooked, shred the beef and set aside.
  • If using a pie maker: cut out 12 rounds using the pastry cutters provided (6 bases and 6 lids). Alternatively, use a muffin tin: cut out six rounds – 4cm | 2-inches bigger than the muffin holes for the pie bases; and six rounds 2cm | 4-inches bigger than the muffin holes for the pie lids.
  • Press each pie base into each hole lightly with your fingers and draw the pastry up the mould so the pastry is 1cm above the mould. Spoon about 2-3 tablespoons of the beef mixture into each hole, brush edges with a small amount water, top each with a pastry lid and press the edges together to seal in the filling. (Use a fork if needed, or crimp the edges if using a muffin tin.)
  • Brush the pastry tops with beaten egg and prick the tops with a fork to allow stream to escape. Cook in your pie maker following manufactures instructions OR bake in a preheated oven (200C | 390F) for 25 minutes or until pastry is golden.
  • Remove and allow to cool for 5 minutes. Serve with tomato sauce, if desired.

Notes

Nutrition

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