The Perfect Steak and Mushroom Pie Recipe for Cozy Nights
Savory beef and mushroom pie brings comfort straight to your kitchen table with minimal fuss.
Hearty ingredients meld together in a flaky pastry shell that promises warmth and satisfaction.
Rustic charm defines this classic dish, drawing inspiration from traditional British culinary techniques.
Cold winter evenings call for something substantial and deeply nourishing like this pie.
Layers of tender meat and earthy mushrooms create a rich, complex flavor profile that feels both elegant and homey.
Professional chefs and home cooks alike appreciate the simplicity of assembling this remarkable meal.
You’ll want to slice into this golden-crusted wonder and experience pure culinary bliss.
What Makes James Martin Steak And Mushroom Pie Delicious
James Martin Steak And Mushroom Pie Ingredients Guide
Main Protein:Vegetables And Aromatics:Binding And Liquid Ingredients:Pastry Ingredient:How To Prepare James Martin Steak And Mushroom Pie
Step 1: Sear the Beef
Heat a large skillet with oil until smoking hot. Add beef pieces and cook until deep brown on all sides. Season generously with salt and black pepper, creating a delicious crust that locks in flavor.
Step 2: Create Flavor Base
In the same skillet, sauté fresh chopped ingredients:Cook until vegetables become soft and release their aromatic qualities.
Step 3: Combine Meat and Vegetables
Return seared beef to the skillet. Add sliced mushrooms and sprinkle cornflour over the mixture. Stir thoroughly to coat all ingredients evenly and help thicken the sauce.
Step 4: Build the Filling Liquid
Pour in:Simmer the mixture on low heat for about 2 hours, allowing flavors to meld and meat to become incredibly tender. Stir occasionally to prevent sticking.
Step 5: Cool the Filling
Remove the skillet from heat and let the filling cool completely. This helps the mixture set and makes it easier to transfer to the pie dish.
Step 6: Prepare Pie for Baking
Transfer cooled filling into a pie dish. Cover with puff pastry, trimming edges for a neat appearance. Brush the pastry top with beaten egg for a golden, shiny finish.
Step 7: Bake to Perfection
Place pie in a preheated oven at 350°F. Bake for 25-35 minutes until pastry turns a rich golden brown and filling bubbles around the edges. Let rest for 10 minutes before serving.
Simple Tips For James Martin Steak And Mushroom Pie
Fun Twists On James Martin Steak And Mushroom Pie
Best Sides For James Martin Steak And Mushroom Pie
Keep James Martin Steak And Mushroom Pie Fresh
James Martin Steak And Mushroom Pie Common Questions
Chuck or braising steak are ideal as they become tender during slow cooking and have rich flavor that stands up well to the mushrooms.
Fresh thyme provides more vibrant flavor, but dried thyme works perfectly fine if fresh isn’t available. Use about 1/3 less dried thyme compared to fresh.
Pat the beef dry before browning and avoid adding too much liquid to prevent soggy pastry. Make sure the filling is completely cool before covering with pastry to maintain crispness.
Cornflour helps thicken the sauce and gives the filling a rich, glossy texture. If you don’t have cornflour, you can substitute with plain flour, though the consistency might be slightly different.
Print
Steak And Mushroom Pie Recipe
- Total Time: 3 hours 10 minutes
- Yield: 6 1x
Description
Hearty steak and mushroom pie blends classic British comfort with rich, savory flavors in a golden, flaky pastry. Tender beef and earthy mushrooms nestled inside promise a satisfying meal that warms you from the first delicious bite.
Ingredients
Meat:
- 1.25 kilograms (2.75 pounds) beef stewing steak
Vegetables:
- 3 onions, diced
- 4 carrots, chopped
- 400 grams (14 ounces) button mushrooms
- 3 sprigs thyme, leaves picked
Pantry and Seasoning:
- 3 tablespoons vegetable oil
- 1 tablespoon cornflour
- 2 beef stock cubes
- 1 litre (4.25 cups) water
- 1 kilogram (2.2 pounds) puff pastry, rolled to 5mm
- 3 egg yolks, beaten
- Salt
- Pepper
Instructions
- Heat oil in a large skillet over high heat, sear beef until deeply caramelized on all sides, seasoning generously with salt and pepper.
- Reduce heat, add onions, carrots, and thyme to the same skillet, cooking until vegetables soften and develop a golden color.
- Reintroduce beef to the pan, then incorporate sliced mushrooms, coating everything with cornflour to create a light, thickening layer.
- Pour in stock, stirring to dissolve cubes completely, then allow mixture to gently simmer for approximately 2 hours, developing rich, complex flavors.
- Remove from heat and let filling cool thoroughly, allowing ingredients to meld and sauce to thicken naturally.
- Transfer cooled filling into a deep pie dish, ensuring even distribution of meat and vegetables.
- Drape pastry over the dish, crimping edges to seal, and brush surface with beaten egg for a glossy, golden finish.
- Preheat oven to 180°C, then bake pie for 25-35 minutes until pastry turns a rich, bronzed color and filling becomes bubbly around the edges.
Notes
- Tenderize beef by choosing cuts like chuck or skirt, which become incredibly soft when slow-cooked with moisture.
- Enhance umami flavors by using a mix of mushroom varieties like shiitake, cremini, and button mushrooms for complex depth.
- Make gluten-free by substituting wheat pastry with almond flour or gluten-free puff pastry and using cornstarch instead of cornflour.
- Allow pie filling to cool completely before topping with pastry to prevent soggy bottom and ensure crisp, flaky crust.
- Prep Time: 15 minutes
- Cook Time: 2 hours 55 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 1023 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 68 g
- Saturated Fat: 22 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 220 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.