Steak and Mushroom Pie
Dive into the ultimate comfort food with this hearty Steak and Mushroom Pie, a recipe that combines tender beef chuck steak, earthy button mushrooms, and a rich red wine-braised filling encased in golden, flaky shortcrust pastry. Perfect for cozy dinners, this dish features a slow-simmered beef and vegetable mixture seasoned with fresh thyme and savory aromatics, delivering robust, melt-in-your-mouth flavor in every bite. The crust is brushed with a glossy egg wash for a beautiful finish, making this pie as visually inviting as it is delicious. With its irresistible combination of textures and flavors, this steak and mushroom pie is a timeless classic ideal for family meals or entertaining guests.
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Recipe Information
Ingredients
- 500 grams beef chuck steak
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 garlic cloves
- 250 grams button mushrooms
- 2 cups beef stock
- 1 cup red wine
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 sheet shortcrust pastry
- 1 egg
- 1 tablespoon water
Instructions
Preheat oven to 200°C (400°F).
Cut the beef chuck steak into bite-sized cubes and season with salt and pepper.
Dust the beef cubes with flour, ensuring each piece is lightly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, then set aside.
Dice the onion, slice the carrots, and mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the onion and carrots for 3–4 minutes until softened.
Slice the button mushrooms and add them to the skillet. Cook for another 5 minutes until the mushrooms release their liquid and start to brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet with red wine, scraping any browned bits from the bottom. Allow the wine to reduce by half.
Add the cooked beef back to the skillet, along with the beef stock, tomato paste, thyme sprigs, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, or until the beef is tender and the sauce has thickened. Remove the thyme sprigs and bay leaf.
Transfer the beef and mushroom filling to a pie dish and let it cool slightly.
Roll out the shortcrust pastry if necessary to fit the size of your pie dish. Place the pastry over the filling and trim any excess. Press the edges to seal and crimp with a fork or your fingers.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the pastry with the egg wash to give it a golden finish.
Cut a few small slits in the pastry to allow steam to escape.
Bake the pie in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crispy.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
