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English Steak and Mushroom Pie Recipe

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★★★★★

4.6 from 111 reviews

This classic English Steak and Mushroom Pie combines tender stewing steak with rich beef gravy and earthy Swiss brown mushrooms, all encased in a homemade buttery pastry. Slow-cooked for deep flavor, this hearty pie is perfect for family dinners or a comforting meal any day.

Ingredients

Scale

For the filling:

  • 2 tablespoons olive oil
  • 1 large brown onion, roughly chopped
  • 1 kg gravy beef or stewing steak, trimmed of fat and cut into cubes (2¼ pounds)
  • ¼ cup plain flour (all-purpose flour) (35g / 1oz)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 litre beef stock plus a little extra (4 cups)
  • 400 g Swiss brown mushrooms (cremini/baby bella/chestnut), roughly chopped

For the pastry:

  • 450 g plain flour (all-purpose flour) (1 pound)
  • 225 g salted butter (8 oz)
  • 2 egg yolks
  • 150 ml cool water (5 fl oz)
  • 1 large egg, lightly beaten (for brushing)

Instructions

  1. Sauté onion: In a large casserole pan, heat the olive oil over medium heat and sauté the roughly chopped onion until softened and translucent.
  2. Coat and sear beef: Combine the flour, salt, and pepper in a bowl and toss the cubed beef in this mixture. Increase heat to high, add beef to the pan with onions, and cook until the beef is sealed on all sides, developing a browned crust.
  3. Simmer beef: Pour enough beef stock to cover the beef. Bring to a boil, then reduce heat to low-medium and cover. Let it simmer gently for about 40 minutes, stirring occasionally to prevent sticking.
  4. Reduce gravy: Remove the lid and continue to cook for another 30 minutes to reduce and thicken the gravy. If it becomes too thick, add a bit more stock or water to reach desired consistency, stirring occasionally.
  5. Add mushrooms and cool filling: When meat is tender, adjust seasoning to taste. Stir in the chopped mushrooms and allow the mixture to cool thoroughly before assembling the pie.
  6. Make pastry dough: In a food processor, pulse flour and butter until mixture resembles breadcrumbs. Add egg yolks and pulse briefly until combined. While the processor runs on low, gradually add cool water until the dough starts to clump together.
  7. Form dough ball: Turn dough out onto a lightly floured surface and gently bring it together with your hands. On warm days, wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  8. Preheat oven: Set oven to 200°C (180°C fan forced) or 400°F to prepare for baking the pie.
  9. Roll out base pastry: Roll out half of the pastry on a floured surface to fit a 24cm (9.5 inch) pie dish, about 3-4mm thick. Place it into the dish ensuring it overhangs slightly.
  10. Fill pie: Spoon the cooled steak and mushroom filling into the pastry-lined pie dish. Brush a little water around the edge of the pastry overhang to help seal the top later.
  11. Seal pie with top crust: Roll out the remaining pastry to cover the pie, allowing it to overhang the edges. Pinch the edges firmly together by hand to seal. Brush the entire top with beaten egg and puncture four holes to allow steam to escape.
  12. Bake pie: Bake in the preheated oven for 45-50 minutes until the pastry is golden brown and cooked through.
  13. Serve and enjoy: Let the pie rest slightly before serving. Encourage readers to leave comments and ratings to share their experience.

Notes

  • Use a standard Australian 20ml tablespoon or 4 teaspoons worldwide for measurements.
  • Weigh dry ingredients like flour for best accuracy, preferably with kitchen scales. If unable to weigh, use the spoon and level method instead of scooping.
  • This recipe yields 8 servings, ideal for family dinners.

Keywords: English steak and mushroom pie, savory pie, steak pie recipe, homemade pie, beef stew pie, mushroom pie, comfort food

Find it online: https://busyrecipe.com/english-steak-and-mushroom-pie-recipe/