Slow-Cooked Beef Pie with Mushy Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked Australian beef pie filled with tender meat and savory gravy, served with traditional mushy peas. This australian-inspired beef ready in about 510 minutes pairs cut into 1-inch cubes beef chuck roast, large, diced onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 30 min Cook: 480 min Serves 6 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp butter in a large skillet over medium-high heat and brown beef in batches for 3-4 minutes per side. Transfer browned beef to a slow cooker.
  2. Step 2: In the same skillet, add 1 tbsp butter and sauté 1 large diced onion, 2 diced carrots, and 3 minced garlic cloves for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 2 cups beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce until smooth.
  4. Step 4: Pour this mixture over the beef in the slow cooker, cover, and cook on low for 7-8 hours until beef is tender and the sauce is thickened.
  5. Step 5: About 30 minutes before serving, prepare mushy peas by boiling 1 cup frozen peas in salted water for 5 minutes. Drain and mash with 1/2 tsp salt and 1 tbsp butter until creamy.
  6. Step 6: Preheat oven to 400°F. Roll out 1 sheet thawed shortcrust pastry and cut into rounds to fit individual pie dishes. Fill dishes with beef mixture, cover with pastry lids, seal edges, and brush with 1 beaten egg.
  7. Step 7: Bake pies for 20-25 minutes until pastry is golden and puffed. Serve hot with mushy peas on the side.

Frequently asked questions

How long does Slow-Cooked Beef Pie with Mushy Peas take to make?

Total time is about 510 minutes (30 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Pie with Mushy Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.

Can I substitute ingredients in Slow-Cooked Beef Pie with Mushy Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Pie with Mushy Peas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Pie with Mushy Peas?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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