Slow Cooker Steak and Mushroom Pie
Enjoy pie night without the faff (or extra calories!). Just pop your steak and mushrooms in the slow cooker, let it bubble away until it's lovely and tender, then top with filo pastry or mash for a lighter take on a proper classic.
Also in these categories:
NutritionPer Serving
- Calories527
- Carbs50g
- Protein64g
- Fat11g
- Saturates3.7g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s something extra special about a pie that’s been slowly simmering away all day. The flavours get richer, the steak turns beautifully tender, and you come back to a super comforting dish that’s cooked all on its own.
Our Slow Cooker Steak and Mushroom Pie makes it easy to enjoy all that homely goodness without spending hours in the kitchen. Simply let your slow cooker do the hard work, then finish with a golden filo pastry lid (lighter on the calories!) or a creamy mash topping if pastry isn’t your thing. It’s hearty and hands-off!
What diets is this Slow Cooker Steak and Mushroom Pie suitable for?
This Slow Cooker Ateak and Mushroom Pie recipe is suitable for dairy-free diets. It can be made gluten-free, as long as you swap out the following ingredients for gluten-free alternatives:
- Beef stock
- Filo pastry
- Worcestershire sauce
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Slow Cooker Steak and Mushroom Pie?
No, this recipe doesn’t call for any special ingredients, all you need is your trusty slow cooker. If you don’t have one already, scroll down to see the one we’ve linked below.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
‘Yummy and hearty!’
This post contains affiliate links: what this means
If you don’t have a slow cooker already, you can order one like this 
from Amazon.
How many calories are in this Slow Cooker Steak and Mushroom Pie?
There are 527 calories per portion in this Slow Cooker Steak and Mushroom Pie, which means it falls into our Special Occasion category. These meals are great if you’re hosting or just fancy something a little more indulgent. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Slow Cooker Steak and Mushroom Pie is perfect if you’re following a calorie-controlled diet, and it fits well with any one of the major diet plans, like Weight Watchers for instance.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 5 minutes, until browned on all sides. Add to your slow cooker pot.
Step 2
Add the onion and mushrooms, and fry for 4 minutes, until browned on all sides. Add to the slow cooker pot. Then add the stock cube to the water, along with the Henderson’s relish, vinegar, and tomato puree, and stir until dissolved. Pour into the slow cooker pot along with the onions, mushrooms, red wine vinegar, Henderson’s relish, tomato puree, and stock pot.
Step 3
Add the cornflour to the cold water and mix until smooth. Pour into the slow cooker pot.
Step 4
Cook on high for 4 hours (or on low for 8 hours).
Step 5
Pour the pie filling into an ovenproof dish. Preheat the oven to 180ºC, and leave the filling to cool slightly while the oven preheats.
Step 6
Scrunch the filo pastry sheets and lay on-top of the pie filling, spray with low-calorie cooking spray.
Step 7
Place in the oven and cook for 15-20 minutes, until golden brown and crisp. Serve with your choice of accompaniment.
What could I serve with this Slow Cooker Steak and Mushroom Pie?
We think that this Slow Cooker Steak and Mushroom Pie is absolutely perfect when served with any of the following dishes:
How do you know when this Slow Cooker Steak and Mushroom Pie is cooked?
You’ll need to cook your pie filling until the steak is cooked through and tender, and the sauce has reached your preferred level of thickness. This will take around 4 hours in your slow cooker on high, or until the filo is golden brown and crisp.
Here in the UK, standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep you and whoever it is you’re cooking for safe.
Can I cook this Slow Cooker and Mushroom Pie any other way?
Yes, you can! We’ve cooked our Steak and Mushroom Pie filling in the oven, which should take around 2 hours.
You can also cook the filling in an Instant Pot or pressure cooker for 1 hour and 20 minutes, or in a pan on the hob on a low heat for around 2-3 hours. If you do decide to cook your filling on the hob, make sure you check it often, as it can easily catch on the bottom if you’re not careful!
How long can you keep this Slow Cooker Steak and Mushroom Pie in the fridge?
Once you’ve served your Slow Cooker Steak and Mushroom Pie, ideally you should eat it within 4 hours. If you do allow any leftovers to cool, make sure to refrigerate in a container with a lid, and chill. You can keep leftovers of Slow Cooker Steak and Mushroom Pie in the fridge for approximately 3 days or so.
Can I freeze this Slow Cooker Steak and Mushroom Pie?
Yes, you can! This recipe can be frozen, but we would recommend just freezing the filling and then adding the filo when you’re ready to cook it. Please also remember to do the following;
- Freeze it as soon as it’s cold enough.
- Use a container or bag that’s suitable for freezing.
- Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Slow Cooker Steak and Mushroom Pie?
From chilled: Place in an ovenproof dish, loosely cover the top with foil, then place into a pre-heated oven (180°C) for 10 minutes, or until piping hot throughout.
From frozen: Allow the filling to defrost and then add to an ovenproof dish. Preheat the oven to 180°C, then follow the method on the recipe card from Step 6.
ORDER Our NEW cookbook Slow Cooker NOW
Slow Cooker Steak and Mushroom Pie
Enjoy pie night without the faff (or extra calories!). Just pop your steak and mushrooms in the slow cooker, let it bubble away until it's lovely and tender, then top with filo pastry or mash for a lighter take on a proper classic.
-
Prep Time
10 MINS
-
Cook Time
4 HR 30
- KCals 527
- Carbs 50G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the beef and fry for 5 minutes, until browned on all sides. Add to your slow cooker pot.
- Add the onion and mushrooms, and fry for 4 minutes, until browned on all sides. Add to the slow cooker pot. Then add the stock cube to the water, along with the Henderson’s relish, vinegar, and tomato puree, and stir until dissolved. Pour into the slow cooker pot along with the onions, mushrooms, red wine vinegar, Henderson’s relish, tomato puree, and stock pot.
- Add the cornflour to the cold water and mix until smooth. Pour into the slow cooker pot.
- Cook on high for 4 hours (or on low for 8 hours).
- Pour the pie filling into an ovenproof dish. Preheat the oven to 180ºC, and leave the filling to cool slightly while the oven preheats.
- Scrunch the filo pastry sheets and lay on-top of the pie filling, spray with low calorie cooking spray.
- Place in the oven and cook for 15-20 minutes, until golden brown and crisp. Serve with your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made this Slow Cooker and Mushroom Pie and loved it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
Join the conversation
Comment or ask our advice