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

Print Pin

Course: Dinner

Cuisine: pies

Prep Time: 2

Cook Time: 2

Total Time: 4

Servings: serves

Calories: 579kcal

Author: Lucy Mathieson

Cost: $15

Equipment

Stove-top
Oven

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

RECIPE NOTES & TIPS:

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.

Nutrition