Steak and Mushroom PieCourse: Main CourseCuisine: BritishDifficulty: Moderate
Homemade Steak and mushroom pie, made with tender beef steak, carrots, onion and button mushrooms, with a light and fluffy puff pastry topping. A family-sized pie cooked and ready to eat in under 2⅓ hours.
Steak and Mushroom Pie the ultimate British pub meal served with creamy mash potatoes and peas or carrots. But what goes in a Steak and Mushroom pie to make it drop-dead gorgeous.
The Meat a good lean braising steak that is going to fall apart as you put your fork into it.
The Mushrooms Your choice any mushroom will do the job, but I prefer to use button mushrooms that stay whole and give a mouthful of tender meat and firm mushroom in every bite.
Other Ingredients any pie worth its salt has to have carrot and onion for added flavour,
The Pastry Again your choice to choose between shortcrust or Puff Pastry. I prefer the light puffy taste of Puff Pastry as I think it compliments the filling better.
The sauce of gravy made naturally with the flavours of the meat and mushrooms but with the addition of a touch of red wine gives it that “to die for” finish to the perfect Steak and Mushroom Pie
1 tbsp vegetable oil
500 g Lean Braising Steak trimmed and diced into bite-size pieces
1 onion roughly chopped
2 carrots sliced in rounds
2 tbsp plain flour
2 sprigs thyme
150 ml red wine
500 ml beef stock or beef stock cubes in 500 ml of hot water
250 g Button Mushrooms washed and left whole
320 g Jus-Rol Puff Pastry Sheet
- Preheat the oven to 200ºC, gas mark 6.
- Heat the oil in a large saucepan and sear the steak over a high heat until nicely browned on all sides.
- Lift out with a slotted spoon and set aside.
- Add the onion and carrots to the pan and gently sweat off for a few minutes until they begin to colour, then stir in the flour and cookout for a minute or two.
- Return the meat and any juices to the pan. Add the thyme, wine and stock, combine everything and bring to a simmer, then cover and gently simmer for 1¼ hours until the meat is nice and tender.
- Add the mushrooms and cook for a further 5 minutes.
- Remove the sprigs of thyme
- Using a slotted spoon, spoon the filling into the pie dish right to the top, adding just enough sauce so as not to cover the meat.
- Leave to stand for a while to cool off
- Take a sharp knife and cut of strips of pastry approx 2cm, brush the rim of the dish with water then place the strips of pastry around the rim, and press firmly down.
- Dampen the rim of pastry with water and place the remainder of the pastry over the top of the pie dish.
- Firmly press the pastry together to seal the edges and trim away any excess pastry.
- You can flute the edges of the pastry with your thumb and forefingers, or gently press a fork around the edges to giver a bit of decoration.
- To give some extra kerb appeal, using the back of a knife, lightly score the pastry at an angle one way and then the other to give a criss-cross effect.
- Brush the top with milk and make two insertions in the middle with a sharp knife to let the steam escape whilst cooking.
- Bake for 25–30 minutes until risen and golden