This is the dish I pull out when I want to impress people without actually doing very much — or when I need something to simmer away while I pretend to clean the house and actually watch old detective shows in my dressing gown. It’s one of those glorious, slow-cooked British classics: rich beef, soft onions, earthy mushrooms, and gravy thick enough to coat your ribs — all wrapped up in a proper suet crust that soaks it up like a dream.
The best part? It all goes in the slow cooker. No steaming contraptions, no faffing about with water baths and cloth lids. Just a buttered bowl, a bit of rolling and layering, and time. The smell that takes over your kitchen after a few hours is pure comfort. Deep, savoury, and slightly smug.
Why You’ll Love It
- That suet crust? Absurdly satisfying — soft, fluffy, with just enough bite
- Proper gravy that tastes like a Sunday roast in a pie
- Set it and forget it — the slow cooker does the heavy lifting
- Perfect for cold evenings (or emotionally dramatic Tuesdays)
- Leftovers reheat beautifully and might even taste better the next day
- No fiddly sides required — mash and peas and you’re golden
Ingredients
For the filling:
- 25g butter (plus a bit extra for greasing)
- 1 tbsp oil
- 2 large onions, chopped
- 2 tsp caster sugar
- 100g mushrooms, sliced
- 1 tbsp self-raising flour
- 150ml hot beef stock
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 700g rump steak, trimmed and thinly sliced
- Salt and pepper, to taste
For the pastry:
- 300g self-raising flour
- ½ tsp salt
- 150g shredded suet
- 200ml water
How to Make It
Get your onions golden:
Melt the butter with the oil in a big frying pan, then throw in the chopped onions and let them soften for about 10 minutes. Add the sugar and keep cooking until they’re sweet and caramelised — don’t rush this bit. It’s worth it.
Add the mushrooms and thicken it up:
Toss in your mushrooms and let them mingle for another 5 minutes. Sprinkle the flour over everything and stir it in — this is what thickens the gravy later.
Mix up the liquid gold:
In a jug, whisk together your stock, mustard, Worcestershire sauce, salt, and pepper. Pour it into the pan and stir — your filling will start to look very convincing right about now.
Make your suet pastry:
Mix the flour, salt, and suet in a big bowl. Add the water gradually and stir with a butter knife — old-school trick — until it starts to come together. Knead it lightly until it’s smooth but not sticky. Add a bit more water if needed.
Line your pudding basin:
Grease a 1.5-litre pudding bowl generously. Roll out about three-quarters of the dough on a floured surface into a big circle. Line the bowl, gently pressing the pastry into the corners. Leave a bit hanging over the edge.
Load it up:
Spoon in the onion-mushroom mix and layer in the steak slices. Pour over any remaining gravy from the pan — it shouldn’t be swimming, but it should be nice and saucy.
Seal it tight:
Roll out the remaining pastry into a lid. Place it on top, fold over the edges, and pinch them together to seal it like a big, cosy pie. Cover the whole top with a double layer of buttered foil (buttered side down), and tie it with string if you’re feeling fancy.
Cook it low and slow:
Pop the bowl into your slow cooker. Pour boiling water around it until it comes halfway up the sides. Put the lid on and cook on high for 5–6 hours. Walk away. Sniff the air at hour four and try not to cry from happiness.
Common Mistakes and How to Dodge Them
My suet pastry was dry and crumbly.
You probably didn’t add enough water. Suet pastry needs a bit more moisture than you think — go by feel.
The meat was chewy.
Either it wasn’t sliced thin enough or it needed more time. Thin slices + long cook = tender perfection.
It stuck to the bowl!
Butter it like your life depends on it. Don’t be stingy.
The filling was watery.
Too much stock, not enough flour. That tablespoon of flour is your friend — don’t skip it.
Storage and Reheating
Fridge: Cool completely, then cover and refrigerate for up to 3–4 days.
Freezer: Wrap in foil or clingfilm and freeze for up to 3 months. Slice before freezing if you want individual portions.
Reheat (oven): Cover with foil and heat at 175°C for 20–25 mins until hot through.
Microwave: Yep, but it’s not as nice — pastry gets a bit rubbery.
Frequently Asked Questions
Can I use a different cut of beef?
Sure — braising steak or stewing beef works too. Just keep the slices thin so they tenderise properly.
Do I have to use suet pastry?
You don’t have to, but it’s part of the magic. Puff pastry would be weird here. Trust the suet.
Can I prep it the night before?
Absolutely. Assemble the whole thing, stick it in the fridge (covered), and cook it the next day.
What else can I add inside?
A splash of ale in the gravy wouldn’t hurt. Maybe a handful of chopped parsley or even a pinch of thyme.
Nutrition Facts (Per Serving):
- Calories: 425 kcal
- Fat: 25g
- Carbs: 31g
- Protein: 21g
- Sodium: 780mg
- Sugar: ~4g
More Delia Smith Recipe:
Slow Cooker Steak And Mushroom Pudding
Description
A rich, comforting British classic — tender beef and mushroom filling slow-cooked inside soft suet pastry for the ultimate hearty meal.
Ingredients
For the pastry:
Instructions
- Cook onions in butter/oil until soft. Add sugar, then mushrooms.
- Stir in flour, then add stock, mustard, and Worcestershire sauce.
- Mix suet pastry dough and line a greased pudding basin.
- Add filling and cover with pastry lid. Seal edges.
- Cover with foil and place in slow cooker with water halfway up the basin.
- Cook on high for 5–6 hours. Rest, unmold, and serve hot.
Notes
- Grease the basin thoroughly — don’t skip it
- Suet pastry needs a soft but not wet dough — adjust water as needed
- Thin beef slices cook better and stay tender
- Cool slightly before cutting to keep shape intact