Unlock the Slow Cooker Magic: Three Simple Recipes to Master

Nathan Anthony, an Irishman with a passion for both Guinness and pies, shares his easiest slow cooker steak and Guinness pie recipe for a comforting, no-fuss meal. With the winter chill in mind, this rich pie is perfect for a cold day. Anthony assures that this recipe is not only simple but also a delightful way to enjoy a hearty dish.

Ingredients:

• 800g beef steak or rump (or 1kg brisket), chopped
• 440ml can of Guinness
• 200ml beef stock
• 1 tbsp tomato purée
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp brown sugar
• 2 carrots, roughly chopped
• 1 red onion, chopped
• 1 celery stick, chopped
• 1 heaped tbsp cornflour
• 3 garlic cloves, crushed
• 1 sheet of ready-rolled puff pastry
• 1 egg, beaten, to glaze the pastry
• Salt and pepper, to taste
• Tenderstem broccoli, and carrot and parsnip mash, to serve (optional)

Method:

1. Throw it in: Combine all ingredients, excluding the pastry and egg, in the slow cooker.

2. Cooking time: Cook on high for four hours or low for seven to eight hours. Remove the bay leaf.

3. Preheat and finish: Preheat the oven to 200°C. Top the beef filling with the puff pastry, tuck it round the pie, then brush with the beaten egg.

4. Baking: Place the ovenproof slow-cooker pot (without the lid) into the oven for 25 minutes until golden and crisp. If your slow-cooker pot isn't oven-safe, transfer the filling to an ovenproof pot, cover with pastry, brush with egg, and bake.

5. Serve: Enjoy with Tenderstem broccoli, and carrot and parsnip mash if desired.

Tip: To size the pastry correctly, use your slow cooker lid as a template before adding it to the slow cooker.

In addition to the savory pie, Anthony shares a warm twist on overnight oats in the slow cooker. This carrot cake overnight oats recipe provides a breakfast option that tastes like carrot cake while sneaking in some veggies.

Carrot Cake Overnight Oats:

Ingredients:

• 500ml skimmed milk
• 150g porridge oats
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• Handful of dried fruit (around 50g), chopped
• 200g Greek yoghurt
• 2 large carrots, grated

To serve:

• 25g chopped walnuts
• Zest of 1 orange
• 4 tbsp honey

Method:

1. Mix and cook: Combine all ingredients, except walnuts, orange, and honey, in the slow cooker. Cook on low for eight hours or on high for three hours if an early riser.

2. Serve: Top with chopped walnuts, orange zest, and a drizzle of honey.

Tip: Add more milk if it looks dry, especially when cooking overnight.

Lastly, Anthony presents a delightful mash-up of two classics with his red pepper bruschetta pasta recipe, combining the flavors of bruschetta and pasta for a truly satisfying dish.

Red Pepper Bruschetta Pasta:

Ingredients:

• 2 x 300g jars of roasted red peppers, chopped
• 15 cherry tomatoes, quartered
• 700g passata
• 1 tsp dried oregano
• 4 garlic cloves, grated
• Generous handful of fresh basil
• 250g fresh lasagne sheets, cut into thick strands
• Salt and pepper, to taste
• 4 tsp balsamic vinegar
• Croutons
• 50g grated vegetarian parmesan cheese, to serve

Method:

1. Combine and cook: Add peppers, tomatoes, passata, oregano, grated garlic, salt, pepper, and most of the basil to the slow cooker. Cook on high for two hours or low for four hours.

2. Add pasta: Add the lasagne strands and cook for an additional 20-25 minutes (or longer if cooking on low).

3. Serve: Plate up and top the pasta with balsamic vinegar, croutons, Parmesan, and remaining fresh basil.

Tip: Make your own sourdough croutons for an extra touch.

These slow cooker recipes from Nathan Anthony offer not only simplicity in preparation but also a burst of flavors, making them perfect for those looking to enjoy delicious meals without the hassle.

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