Cold night? This steak and mushroom pie is your answer 🙌
Rich, slow-cooked beef, thick gravy and flaky pastry… it's pure comfort in a dish. If you love cosy dinners like my Chicken and Mushroom Pie and Egg and Bacon Pie, you're going to be obsessed.
A Quick Look At This Recipe
✅ Recipe Name: Steak and Mushroom Pie
🕒 Ready In: Approx 2 hours
👪 Serves: 6-8
🍽 Calories: 579 per serve
🥣 Main Ingredients: beef chuck, mushrooms, puff pastry, shortcrust pastry, beef stock
📖 Dietary Info: nut-free | can be made gluten-free with GF pastry
⭐ Why You'll Love It: Rich, hearty and packed with melt-in-your-mouth beef, this classic pie is slow-cooked for maximum flavour and topped with golden flaky pastry.
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This is the kind of dinner that makes everyone go quiet at the table 😄 Proper hearty, super satisfying and even better the next day.
If you've tried my chunky beef party pies or slow-cooked beef ragu, you'll recognise that same rich, cosy flavour.
Why You're Going To Love This Recipe
- Proper comfort food - rich, hearty and seriously satisfying
- Melt-in-your-mouth beef thanks to slow cooking
- Perfect make-ahead dinner for busy weeknights
- Freezer-friendly (hello batch cooking!)
- Golden flaky pastry just like your favourite bakery pie
Jump to:
Steak Pie Ingredients
Using budget-friendly cuts like chuck or gravy beef makes this pie both affordable and incredibly flavourful.
- Shortcrust pastry - forms the base (blind bake to avoid a soggy bottom)
- Puff pastry - for that golden flaky top
- Beef chuck / casserole beef - essential for tender, slow-cooked meat
- Mushrooms - button, Swiss, field or brown all work
- Worcestershire sauce - adds depth and richness
- Cornflour - thickens the gravy perfectly
Variations
- Gluten-Free Option - use gluten-free pastry. Cornflour is naturally gluten-free, but always check labels.
- No Bacon Version - simply leave it out for a slightly lighter flavour.
- Add Veggies - diced carrots or peas work beautifully for extra texture and nutrition.
- Pot Pie Style - skip the base and just top with puff pastry for a quicker version.
- Single-Serve Pies - divide the mixture between individual ramekins and top with puff pastry.
How To Make Steak And Mushroom Pie
Just three simple steps to make this satisfying steak and mushroom pie recipe - prepare the base, make the filling, assemble and bake.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the pastry base: Blind bake your shortcrust pastry in a pie dish until lightly golden. Set aside to cool.
- Brown the beef: Cook the beef in batches over high heat on the stove until browned. Don't overcrowd the pan - this is key for flavour. Set aside.
- Cook the flavour base: In the same pan, saute the onion, mushrooms and bacon until softened and any liquid has evaporated.
- Build the filling and slow cook: Return the beef to the pan. Add beef broth, tomato paste and Worcestershire sauce. Stir and bring to a boil. Reduce to a simmer uncovered for about 45 minutes, stirring occasionally, until the sauce begins to thicken.
- Thicken the gravy, then cool: Stir in the cornflour slurry and cook until the mixture is thick and rich. Season to taste, then let the filling cool - this step is crucial!
- Assemble the pie: Spoon the cooled filling into the pastry base.
7. Bake: Top with puff pastry and seal the edges. Brush with the egg wash, sprinkle with sesame seeds if you like, and bake until golden and flaky.
Recipe Tips
- Shortcrust pastry - use store-bought for convenience, or bake your own shortcrust.
- Blind bake the base - line the pastry with baking paper, fill with baking weights (or rice/beans) and bake before adding the filling - avoids a soggy base.
- Use budget-friendly cuts like gravy beef, chuck or braising steak, as they become beautifully tender and full of flavour when slow-cooked.
- Always brown the beef in batches - overcrowding causes steaming, not browning.
- Taste before assembling - adjust salt and pepper if needed.
- Let the filling cool completely before adding to the pastry (prevents a soggy base).
- Make ahead - the filling can be made 2-3 days in advance.
- Storage - keep leftovers in the fridge for up to 3-4 days.
- Freeze the filling - for up to 3 months in an airtight container.
- Freeze the whole pie (baked or unbaked) - thaw overnight and bake or reheat until piping hot.
Steak And Mushroom Pie FAQs
Yes - this prevents a soggy base and gives you that perfect crisp texture.
To blind bake, line the pastry with baking paper, fill with baking weights (or rice/beans) and bake before adding the cooled filling.
Chuck, gravy beef or braising steak are best. They become tender and flavourful when slow-cooked.
It likely needs more time to simmer or a little extra cornflour slurry to thicken.
Absolutely! The filling can be made in advance and kept covered in the fridge for 3-4 days, then assembled with pastry when you are ready to bake. The filling actually tastes better the next day. Just assemble and bake when ready.
You can also freeze the filling or whole pie (baked or unbaked) for up to 3 months. Thaw overnight, then bake or reheat until piping hot.
More Pie Recipes
This steak and mushroom pie is one of many popular family dinners, and I'm sure you will enjoy it just as much as we do.
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Steak and Mushroom Pie
Ingredients
- 1 quantity shortcrust pastry
- 1 sheet puff pastry
- 1 tbs olive oil
- 850 g beef chuck or round steak cut into small cubes (approx 2cm)
- 1 brown onion medium, chopped
- 400 g mushrooms sliced
- 150 g bacon diced
- 750 g (3 cups) beef stock
- 3 tbs tomato paste
- 1 tbs worcestershire sauce
- 1 tbs cornflour
- 125 g (½ cup) water
- salt and pepper to season
- 1 egg beaten, for brushing over as a glaze
- sesame seeds for sprinkling (optional)
Instructions
- Prepare and blind bake the shortcrust pastry in a minimum 6 cup capacity baking dish - refer to Notes section for recipe link. Set aside to cool.Alternatively you can blind bake store-bought defrosted shortcrust pastry.1 quantity shortcrust pastry
- Meanwhile, heat the olive oil in a frying pan over high heat.
- Add half of the cubed beef and cook, until browned and the liquid has evaporated (approx 5 minutes). Set aside in a separate bowl.Repeat with the remaining beef and set aside.Leave the excess fat in the frying pan.
- Place the onion, mushrooms and bacon into the frying pan over medium-high heat. Cook for 5 minutes or until softened and the liquid has evaporated.
- Add the cooked beef, beef stock, tomato paste and worcestershire sauce and stir.
- Simmer uncovered for 45 minutes (or until starting to thicken), stirring occasionally.
- Mix the cornflour and water together until completely dissolved.
- Stir as you pour the cornflour and water into the beef mixture.
- Allow to simmer and thicken (the mixture should be thick).
- Season the mixture with salt and pepper and then set aside to cool completely (the mixture will continue to thicken on standing).
- Place the puff pastry sheet on the bench to defrost.
- Preheat oven to 200 degrees celsius (fan-forced).
- Spoon the pie filling into the blind-baked pastry shell.
- Place the sheet of puff pastry over the top of the pie and press the edges of the puff pastry together with the shortcrust pastry base.
- Lightly brush over the beaten egg. Sprinkle with sesame seeds (optional).
- Bake for 45 minutes or until golden.
Notes
- Shortcrust pastry - use store-bought sheets for convenience, or bake your own shortcrust.
- Blind bake the base - line the pastry with baking paper, fill with baking weights (or rice/beans) and bake before adding the filling - avoids soggy base.
- Use budget-friendly cuts like gravy beef, chuck or braising steak, as they become beautifully tender and full of flavour when slow cooked.
- Always brown the beef in batches - overcrowding causes steaming, not browning.
- Taste before assembling - adjust salt and pepper if needed.
- Let the filling cool before adding to pastry (prevents a soggy base).
- Make ahead - the filling can be made 2-3 days in advance.
- Storage - keep leftovers in the fridge for up to 3-4 days.
- Freeze the filling - for up to 3 months in an airtight container.
- Freeze the whole pie (baked or unbaked) - thaw overnight and bake or reheat until piping hot.
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