Rich, savory, and wrapped in flaky golden pastry, this Steak & Mushroom Pie is a beloved British comfort food classic. Tender beef simmered in a rich onion and mushroom gravy, then baked under a buttery puff pastry crust—this dish is both nostalgic and deeply satisfying.
🍄 Ingredients:
For the Filling:
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1½ lbs (700g) beef stew meat, cut into 1-inch cubes
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2 tbsp flour
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Salt & pepper, to taste
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2 tbsp vegetable oil
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1 large onion, diced
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2 cloves garlic, minced
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1½ cups mushrooms, sliced
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1 cup beef broth
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½ cup dark ale or red wine (optional, for depth)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tbsp tomato paste
For the Pie:
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1 sheet puff pastry (thawed if frozen)
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1 egg, beaten (for egg wash)
🥣 Instructions:
1. Prepare the Beef Filling
Toss beef with flour, salt, and pepper. In a large ceramic pot or deep skillet, heat oil over medium-high heat. Sear beef in batches until browned. Remove and set aside.
In the same pot, add onions and garlic. Sauté until softened. Stir in mushrooms and cook for 3–4 minutes.
Return beef to the pot, then add tomato paste, Worcestershire sauce, thyme, beef broth, and ale (if using). Bring to a simmer, cover, and reduce heat. Cook for 45 minutes to 1 hour, or until the beef is tender and sauce thickens slightly.
2. Preheat the Oven
Preheat oven to 400°F (200°C).
3. Assemble the Pie
Transfer the cooled filling to a ceramic or glass pie dish. Roll puff pastry over the top. Trim and crimp the edges. Cut a small slit in the center to let steam escape. Brush with beaten egg for a golden finish.
4. Bake
Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
5. Cool & Serve
Let rest for 5–10 minutes before serving. Perfect with mashed potatoes and peas or a crisp green salad.
🍽️ D Rite Serving Tip:
This dish shines when served in a rustic ceramic pie dish straight from oven to table. Use silicone pastry brushes, meat thermometers, and baking trays from dritestuff.com to make prep easier and your presentation beautiful.