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
Scale
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