Description
Steak and mushroom pie is a savory pie filled with slow-cooked beef, mushrooms, onions, and a rich gravy, all wrapped in flaky pastry. It’s a classic British dish often enjoyed as a comforting main course.
Ingredients
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- 600g beef stewing steak, diced
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- 2 tablespoons olive oil
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- 1 onion, finely chopped
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- 2 garlic cloves, minced
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- 250g mushrooms, sliced (button or chestnut mushrooms work well)
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- 2 tablespoons plain flour
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- 1 tablespoon tomato purée
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- 500ml beef stock
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- 1 tablespoon Worcestershire sauce
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- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
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- 1 bay leaf
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- Salt and freshly ground black pepper
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- 1 sheet of ready-made puff pastry
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- 1 egg, beaten (for glazing)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-based pan over medium-high heat. Add the diced beef in batches, browning the pieces on all sides. Remove the beef from the pan and set aside.
In the same pan, lower the heat to medium and add another tablespoon of olive oil. Add the chopped onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for another 4-5 minutes until they begin to release their moisture and turn golden.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste, then stir in the tomato purée.
Return the browned beef to the pan. Pour in the beef stock, and Worcestershire sauce, and add the thyme and bay leaf. Stir everything together, bring to a boil, then reduce the heat to low and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and season with salt and pepper to taste.
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface, ensuring it’s large enough to cover the top of your pie dish with some overhang.
Transfer the beef and mushroom filling into a pie dish. Lay the puff pastry over the filling, pressing the edges down to seal. Trim any excess pastry, and crimp the edges with a fork. Cut a small slit in the center of the pastry to allow steam to escape.
Brush the top of the pastry with the beaten egg to give it a beautiful golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.
Remove the pie from the oven and let it cool slightly before serving. Serve hot with mashed potatoes, steamed vegetables, or a fresh green salad.