The Rustic Steak and Mushroom Pie Recipe You’ll Adore

Crafting a hearty steak and mushroom pie brings comfort straight to your dinner table.

Savory chunks of beef meld perfectly with earthy mushroom flavors in this classic dish.

Flaky pastry wraps around tender meat, creating a rustic meal that feels like a warm embrace.

Rich gravy infuses each bite with deep, satisfying notes of home-cooked goodness.

Cold evenings call for something substantial and filling that warms you from the inside out.

Layers of robust ingredients promise a delightful culinary experience that will have everyone asking for seconds.

You’ll want to roll up your sleeves and dive into this traditional recipe that celebrates simple, delicious cooking.

Twists To Try With Mary Berry Steak And Mushroom Pie

• Gluten-Free Version: Replace regular flour with gluten-free flour blend for pie crust and coating beef. Use cornstarch as an alternative thickener.
• Vegetarian Adaptation: Swap beef with hearty portobello mushrooms or plant-based meat alternatives. Maintain similar cooking techniques and seasonings.
• Low-Carb Option: Create a crustless pie by using a cauliflower base or serving filling in a skillet. Replace traditional pastry with almond flour or cauliflower crust.
• Dairy-Free Alternative: Use coconut oil instead of butter in pastry. Select dairy-free margarine or olive oil for cooking and replace butter with olive oil during preparation.

What To Serve With Mary Berry Steak And Mushroom Pie

• Savor Rich Wine Pairing: Cabernet Sauvignon complements the hearty beef flavors, delivering bold tannins that perfectly match the pie's robust meat profile.
• Elevate Mushroom Harmony: Pinot Noir brings earthy undertones that beautifully enhance the mushroom's delicate woodland essence, creating a seamless taste experience.
• Create Crisp Contrast: Serve a bright, acidic apple cider to cut through the pie's richness, refreshing the palate between each savory bite.
• Match Herbal Side: Prepare a simple mixed green salad with light vinaigrette to balance the pie's dense texture and provide a fresh counterpoint to the warm, meaty filling.

How To Store Mary Berry Steak And Mushroom Pie Safely

• Store leftover pie in an airtight container, keeping it fresh for 3-4 days in the refrigerator. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap the cooled pie securely in freezer-safe packaging, storing up to 3 months. Seal completely to avoid freezer burn and maintain flavor quality.
• Slice pie portion and heat on medium power for 1-2 minutes. Check temperature halfway through, ensuring even warming without compromising pastry texture.
• Warm slices at 180°C for 10-15 minutes. Place on baking sheet, cover loosely with foil to prevent excessive browning, restoring original crispy crust and hot filling.

Mary Berry Steak And Mushroom Pie FAQ Guide

• Can I use a different type of meat?

Yes, you can substitute beef with lamb or venison for a unique flavor profile.

• How do I know when the meat is tender?

The beef is ready when it easily breaks apart with a fork after simmering for about 70 minutes.

• Is it necessary to chill the filling before assembling the pie?

Absolutely. Cooling the filling prevents soggy pastry and helps the pie hold its shape during baking.

• What if I don't have a pastry cutter?

Use two knives or your fingertips to mix flour and butter until it resembles coarse breadcrumbs.

Why Mary Berry Steak And Mushroom Pie Is A Comfort Favorite

• Craft a Comforting Classic: This steak and mushroom pie transforms simple ingredients into a hearty, soul-warming dish that brings everyone around the table with its rich, deep flavors.
• Master Intermediate Cooking Skills: The recipe offers a perfect opportunity to develop culinary techniques like pastry-making, meat browning, and creating a delicious filling from scratch.
• Impress with Homemade Elegance: Serve this pie at family gatherings or dinner parties, showcasing your cooking prowess with a stunning golden-crusted centerpiece that looks professionally prepared.
• Flexible Weekend Cooking Project: Enjoy a relaxed cooking experience that allows you to slow-cook the filling, prepare pastry, and assemble a meal that feels like a delicious labor of love.

What Goes Into Mary Berry Steak And Mushroom Pie

• Beef: A rich, tender meat that provides the main protein for this hearty pie.
• Mushrooms: Earthy and flavorful fungi that add depth to the pie's filling.
• Flour: The essential base for both the pastry and coating the beef.

• Onion, Garlic: Provide a savory base and aromatic foundation for the pie filling.
• Stock: Adds moisture and intensifies the overall meaty flavor of the dish.
• Salt, Pepper: Essential seasonings that bring out the natural flavors of the meat and vegetables.

• Butter, Egg Yolks, Water: Key ingredients that create a rich, flaky pastry crust with golden color and tender texture.
• Oil: Helps to soften the onions and prevent sticking during cooking.

How To Make Mary Berry Steak And Mushroom Pie

Step 1: Prepare Delicious Pie Filling

Brown the beef by coating it with seasoned flour in a hot pan. Create a rich, deep flavor by ensuring the meat develops a beautiful golden-brown crust.

Step 2: Develop Savory Base

Sauté onions in oil until they become translucent and fragrant. This creates a delicious foundation for your pie filling.

Step 3: Create Flavorful Braising Liquid

• Cover the pan for 40 minutes
• Uncover and continue cooking for an additional 30 minutes

This slow cooking process helps tenderize the meat and concentrate flavors.

Step 4: Enhance With Earthy Mushrooms

Add fresh mushrooms to the meat mixture. Let the filling cool completely to room temperature. This helps prevent soggy pastry and allows flavors to meld together.

Step 5: Craft Flaky Pastry Dough

• Rubbing flour and butter together
• Mixing in egg yolks
• Adding cold water

Chill the dough in the refrigerator to ensure maximum flakiness.

Step 6: Assemble Stunning Pie

Preheat the oven to 200°C (400°F). Roll out pastry for the base and top of the pie. Fill with the cooled meat mixture.

Step 7: Finish And Bake

Seal the pie edges carefully. Brush the top with egg wash for a beautiful golden shine. Cut small steam holes to prevent the pastry from becoming soggy.

Step 8: Bake To Perfection

Bake the pie for 45-50 minutes until the crust turns a gorgeous golden brown. Allow to cool slightly before serving for the most delectable results.

Pro Tips For Mary Berry Steak And Mushroom Pie

• Prevent Soggy Bottom: Brush pastry base with beaten egg before adding filling to create a protective barrier against moisture.
• Rest and Chill Filling: Allow meat mixture to cool completely to ensure a thick, rich texture and prevent pastry from becoming wet.
• Perfect Pastry Technique: Use cold butter and handle dough minimally to achieve a flaky, tender crust that crumbles beautifully.
• Enhance Flavor Depth: Add a splash of red wine or Worcestershire sauce to the beef stock for a more complex, robust taste profile.
• Mushroom Magic: Choose a mix of wild and button mushrooms to create layers of earthy, rich flavors in the pie filling.

Steak And Mushroom Pie Recipe

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4.8 from 36 reviews

• Total Time: 105 mins
• Yield: 6 1x

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Description

Hearty “steak and mushroom pie” brings British comfort cuisine straight to dinner tables with rich, savory flavors. Flaky pastry and tender meat meld into a rustic dish that welcomes hungry diners for a satisfying meal.

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Ingredients

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Meat:

• 1 kg (2.2 pounds) gravy beef or stewing steak, trimmed of fat and cut into cubes

Vegetables:

• 1 large brown onion, roughly chopped
• 200 g (7 ounces) mushrooms, sliced

Spices and Seasonings:

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (35 g / 1 ounce) plain (AP) flour

Liquid:

• 1 liter (4 cups) beef stock, plus a little extra

Cooking Fat:

• 2 tablespoons olive oil

Pastry Ingredients:

• 450 g (1 pound) plain (AP) flour
• 225 g (8 ounces) salted butter
• 2 egg yolks
• 150 ml (5 fluid ounces) cold water
• 1 extra egg, lightly beaten

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Instructions

1. Prepare a hearty filling by gently sautéing finely chopped onions in a splash of olive oil until translucent and fragrant.
2. Dredge beef chunks in a seasoned flour mixture, ensuring each piece is evenly coated for a rich, golden exterior.
3. Sear the floured beef in a hot pan, developing deep caramelized flavors and creating a beautiful brown crust on the meat.
4. Pour in rich beef stock, covering the meat completely, and let it simmer gently with a lid for 40 minutes to tenderize.
5. Remove the lid and continue simmering for an additional 30 minutes, allowing the liquid to reduce and concentrate the savory flavors.
6. Introduce sliced mushrooms during the final cooking stage, letting them absorb the delicious cooking juices and add earthy depth.
7. Remove the filling from heat and allow it to cool completely, which helps create a more stable pie structure.
8. Create a buttery pastry by combining flour and cold butter, then incorporating egg yolks and a touch of water to form a smooth dough.
9. Refrigerate the pastry for at least 30 minutes to firm up and make rolling easier.
10. Preheat the oven to 200°C, ensuring a hot environment for perfect pastry crisp.
11. Roll out the chilled pastry, lining a pie dish with the base and carefully filling with the cooled meat mixture.
12. Cover the pie with a pastry lid, sealing the edges meticulously to prevent filling leakage.
13. Brush the top with an egg wash for a glossy, golden finish and cut small steam vents.
14. Bake for 45-50 minutes until the pastry turns a rich, burnished golden brown and the filling is piping hot.

Notes

• Ensure meat is at room temperature before cooking to guarantee even browning and tender texture.
• Pat beef dry with paper towels to help achieve a perfect golden-brown crust when searing.
• Choose tough, budget-friendly cuts like chuck or skirt that become wonderfully tender after slow cooking.
• For gluten-free option, replace wheat flour with cornstarch or almond flour when coating beef and thickening sauce.

• Prep Time: 30 mins
• Cook Time: 75 mins
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 609 kcal
• Sugar: 1 g
• Sodium: 417 mg
• Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.3 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 140 mg