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