Steak and mushroom pie

Steak and mushroom pie

Great Pub Food
Makes 6 individual pies or 1 large pie
Lisa Cohen


Quantity Ingredient
1 quantity Shortcrust pastry
1-3 sheets frozen puff pastry, thawed (you will require more for individual pies)
1 large egg, lightly beaten, for glazing


Quantity Ingredient
40g butter
1 onion, diced
4 garlic cloves
500g mixed mushrooms such as swiss brown and pine, thickly sliced
1kg beef skirt steak, cut into 2.5
3 tablespoons plain fl
sea salt and freshly ground black pepper
1 tablespoon olive
250ml red wine, full-bodied, such as shiraz or merlot
750ml beef stock
2 bay leaves
4 sprigs thyme


  1. Melt the butter in a wide heavy based saucepan over low–medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and cook until golden-brown. Transfer to a bowl and set aside.
  2. Toss the beef in flour seasoned with salt and pepper.
  3. Add a little of the oil to the saucepan and adjust the heat to high. Brown the beef in batches, adding additional oil each time. Return the mushroom mix to the pan and pour in the wine and beef stock. Add the bay leaves and thyme and stir to combine. Cover and gently simmer over low heat for 1 1/2 hours. Uncover and simmer for a further 30 minutes, or until the meat is tender and the sauce has thickened.
  4. Preheat the oven to 200°C.
  5. Transfer the beef stew into a bowl and set aside for 20 minutes, to cool slightly
  6. Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required.
  7. Grease the pie dishes: six 1 cup individual tins or one 4 cm deep, 28 cm × 25 cm pie dish. Line the dishes with the shortcrust pastry.
  8. Fill the pie base/s with filling, discarding the thyme sprigs and bay leaves. Moisten the edges with water and cover with the puff pastry tops. Press around the edges with your thumb or a fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape. Brush with egg.
  9. Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes for a large pie, or until the top is puffed and golden-brown.
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