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There are two kinds of slow cooker meals in this world: the ones that taste vaguely beige and disappointing… and the ones that make you feel like you've somehow won life by 6pm.

This Beef Stroganoff Pot Pie firmly falls into the second category.

Rich, comforting and topped with golden puff pastry, it's the kind of dinner that feels wildly more impressive than the actual effort required — which, thanks to the slow cooker, is mostly just throwing things in a pot and walking away.

Beef Stroganoff Pot Pie.

Serves: 4

Prep time: 20 mins

Cook time: 4 hours

Ingredients:

2 tbsp olive oil

700g chuck steak, cubed

Pinch of salt and pepper

1 tbsp smoked paprika

1 tsp chilli flakes

1 tbsp flour

1 onion, diced

1 cup sliced mushrooms

1 tsp jarred garlic or 2 cloves fresh garlic

1 tbsp Worcestershire sauce

2 tbsp tomato paste

1 tbsp butter

1 cup beef stock 

¼ cup sour cream

1 sheet frozen puff pastry

1 egg whisked (to glaze pastry)

Golden, warm and totally satisfying. Image: Supplied.

Method:

In a slow cooker or a large pot add the oil. When hot, add the beef, salt, pepper, flour, chilli and paprika.

Stir until the beef is coated with the flour and spices, and fry the beef until it starts to brown.

Add onion, garlic, mushrooms, Worcestershire sauce, tomato paste, butter and beef stock. Mix well and slow cook for 4 hours. When done, allow to cool slightly, then add the sour cream.

Meanwhile, heat the oven to 200° C.

Add your stroganoff mix to your pie dish, cover with the puff pastry (cut into circles to cover your dish), glaze with your whisked egg and bake for 15–20 mins or until pastry is golden and puffy.

Feature image: Supplied.