Steak and Mushroom Pie

Irresistibly flaky and golden, this homemade steak and mushroom pie is the stuff dreams are made of! Savoury, rich and full of flavour, it features chunks of tender beef, mushrooms and luscious thick gravy, all encased in buttery, flaky pastry.

5 from 1 vote

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Course: Dinner

Cuisine: pies

Prep Time: 2

Cook Time: 2

Total Time: 4

Servings: serves

Calories: 579kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Stove-top
Oven

Ingredients

1 quantity shortcrust pastry see notes
1 sheet puff pastry defrosted
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 (¼ 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

RECIPE NOTES & TIPS:

INGREDIENTS:

Shortcrust pastry – the base of the pie. Use my homemade version here, or ready-made sheets from the supermarket. Be sure to blind bake the pastry before adding the filling, to prevent a soggy base.
Steak – cut into 2 cm cubes, with the fat trimmed. Use a stewing or braising (like gravy, chuck or casserole beef) that can be found in supermarkets and is sometimes pre-cut into cubes. These are lean cuts but tougher than more expensive cuts and therefore require longer cooking times. The result is flavouful fall-apart meat.
Puff pastry – tops the pie and is baked until flaky and golden brown. In Australia, puff pastry comes frozen in pre-cut squares of 25cm x 25cm (10" x 10"). Allow the pastry to thaw on the benchtop while you prepare the filling.

COOKING TIPS:

Don’t add hot filling to the pastry case - allow the filling to cool completely or it can melt the butter in the pastry, causing it to become soggy.
If you don’t want to use shortcrust pastry - you can make a pot pie by spooning the pie filling into the pie dish and topping with puff pastry then bake and serve.
Taste the filling - and add salt and pepper (if required) to ensure that the pie is properly seasoned.
Storage - you can make the filling ahead of time and keep it covered in the fridge for 3-4 days, ready to assemble the pie and bake when required. Keep any leftover pie in the fridge for 3-4 days.
Freezing filling - you can freeze the pie filling for up to 3 months. Simply transfer the cooled filling to a freezer-safe, airtight container and place it in the freezer. Allow filling to thaw in the fridge overnight and then add it to the pie tin as normal and bake.
Freezing baked or unbaked pie - you can freeze a whole pie, baked or unbaked. Assemble the pie by adding the filling to the pre-baked shortcrust base and topping with puff pastry. Then, wrap the entire pie and store it in the freezer before thawing in the fridge overnight before baking. If the pie is baked before being frozen, simply reheat until crisp and steaming hot in the middle.

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