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How To make Steak and Mushroom Pie
1 package (17 1/4 oz) frozen puff pastry sheets
1 1/2 pounds lean sirloin steak, cut into small 1/2 in
cubes 1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion
sliced
1/2 pound fresh mushrooms :
sliced
1/2 cup beef broth
1 ceramic pie bird optional
1 egg white :
for glazing
Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or until pliable. Meanwhile, prepare filling. Place steak, flour, salt and pepper in a large plastic bag and shake to coat well. Add onion and mushrooms to the bag and shake to mix. Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle. Nestle the pie bird, if using, into the center of the mixture. Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center. To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry. Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a picture perfect 11-inch circle. Now, come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter. Got it? Great. Oh, hold on to those pastry scraps. We'll turn them into beautiful leaves that go on top of the pie. Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a 1/2 inch overhang (for crimping or "knocking-up" as they say in Great Britain!) Tuck the pastry ring slightly down into the sides of the pie plate, forming a "mock" bottom crust. This will help keep the crust secure from leaks. Now, slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish. Try not to pour the broth over the edge of the bottom crust. Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust. If you are using a pie bird, cut a small "x" into the center of the top crust, to allow you to wiggle the pastry easily over the bird. If you don't have a pie bird, simply cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking! Lightly brush the rim of the "bottom" crust with water, then arrange the top crust over the filling. Press edges firmly together, then "knock-up", crimp or flute as you'd like. Now, you can cut your decorative slits, if you are not using a pie bird. Cut leaf shapes from pastry scraps and score "veins" with a sharp knife. Dampen the back of leaves and arrange over the top crust around the pie bird. Lightly beat an egg white with about a tsp of cold water until frothy, then brush evenly over the tops of the leaves and the top crust. Bake in the center of a preheated 450F oven for 10 minutes or until crust is puffed and lightly golden. Then reduce oven temperature to 350F and move pie to a lower rack. Continue baking another 60 minutes. Cover pie loosely with foil if crust becomes too brown.
YIELD: 6 servings
How To make Steak and Mushroom Pie's Videos
The Best Pie - a New Zealand Steak and Cheese Pie
Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.
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Ingredients
- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry
Method
1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.
THE BEST AND MOST DELICIOUS STEAK AND MUSHROOM PIE | Easy To Follow, Step By Step Guide
This recipe is very easy and gives excellent results every time. The meat is melt in your mouth with a thick, luscious gravy and crispy, flaky pie crust. You will keep going back for more.
Ingredients:
FOR THE FILLING:
- 1kg chuck beef
- 1.5 punnets mushrooms
- 2 stock cubes + 500 to 750 ml water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 2 tbsp flour
FOR THE PASTRY:
- 500g all purpose flour
- 250g cold butter
- 0.5 tsp salt
- 100ml very cold water, add extra if needed
ENJOY WITH FLUFFY MASHED POTATOES:
TRY THIS PIE WITH MY CRISPY SMASHED POTATOES:
THESE PAN FRIED VEGETABLES GO PERFECTLY WITH THIS PIE:
IF YOU PREFER CHICKEN, TRY OUT MY CHICKEN, MUSHROOM AND LEEK PIE:
ENJOY WITH MY RUSTIC MASH:
Thank you for watching this video. Please like and share with your friends and family. Follow me on Instagram: @jaffa.cooks
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Easy Lean Beef Mushroom Pies
Hi, I'm Zoe. I'm sorry that my blog, Bake for Happy Kids is permanently unavailable but you can continue to watch my video at my YouTube channel. Happy Cooking and Baking!
Steak & Mushroom Pie I Australian Pie I The Aussie and His Wife
Steak and Mushroom Pie made by Aussie, His very own version of Australian Pie. We used pie maker this time in case this is not available you can used regular pie pan.
Ingredients are:
500g chuck or casserole steak, diced into 2 cm cubes dusted with salt & pepper
200g sliced mushroom
1 medium onion finely diced
10g dried porcini mushroom
2 cups beef stock (salt reduced)
1/2 cup water (warm)
1/2 cup red wine
3 tbsp butter
3 tbsp flour
1/2 tsp garlic powder
1/2 tsp salt
1 tsp cracked pepper
1/4 tsp coriander
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp basil
extra 1/4 tsp of each salt and pepper to the meat prior to cooking.
#SteakandMushroomPie #Aussiepie
Meat Pie Recipe
Australia's greatest contribution to the culinary world - the great Aussie MEAT PIE!!!
Steak & Guinness Pie - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a gorgeous Steak Pie with a twist....
Find the recipes here:
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus
Check out his videos here:
For more nutrition info, click here:
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