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Steak and Mushroom Pie

Is there anything better than a hearty steak and mushroom pie? You can make small individual servings or one large pie for family or friends. They can be made in advance and frozen for later. And they are always a crowd pleaser.

Melt in your mouth diced beef

They key to a steak & mushroom pie is cooking that diced beef low and slow. After the initial browning, it’s important not to skip the slow cooking stage in the casserole dish in the oven (or in the slow cooker if you’d prefer).

Tip: If your pastry is browning too quickly, cover with foil for the beginning of the cooking process, then uncover for the last 20-30 minutes.

Freeze for later

You can freeze these pies using foil pie dishes, and either freeze with uncooked pastry or already baked pastry.

Be sure to let the mixture cool full before adding the pastry topper to your steak & mushroom pie (whether you are freezing the pie or cooking it), so the pastry doesn’t melt.

Steak & Mushroom Pie
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Steak & Mushroom Pie

Servings

4

servings
Prep time

40

minutes
Cooking time

2

hours 

The tender beef and rich beer gravy make this steak and mushroom pie an indulgent dinner option.

Ingredients

  • 750g diced beef

  • 3 tablespoons plain flour

  • 50g butter

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 450ml (3/4 pint) stout

  • 150ml (1/4 pint) beef stock

  • 2 bay leaves

  • 1 tablespoon hot horseradish sauce

  • 250g button mushrooms

  • Short crust pastry 

  • Milk, to glaze

  • Salt and pepper

Directions

  • Season the flour and use it to coat the steak. Heat a dot of the butter in a large frying pan and fry the meat in batches until it is will browned, using a slotted spoon to drain and transfer each batch to an ovenproof casserole dish. Fry the onion and garlic in a little more butter until softened.
  • Add the stout, stock, bay leaves, horseradish sauce and a little seasoning to the frying pan. Bring to the boil and pour the mixture over the meat. Transfer to a preheated oven, 150 degrees C (300F), Gas mark 2 and cook for 1.5 hours until the meat is tender.
  • Meanwhile, fry the mushrooms in the remaining butter for 5 minutes and add them to the beef for the last 30 minutes. Leave to cool, then turn the meat mixture into a 1 litre pie dish and chill.
  • Roll out the pastry until it is 5cm (2inches) larger than the dish, and use to cover the pie dish and glaze top with milk.  Bake in preheated oven 190 degrees C (375F), Gas mark 5 for 45 minutes until deep golden.

Notes

  • You can make variations of this pie, such as steak and kidney, steak mince and cheese, or chicken pie.