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Steak And Mushroom Pie Recipe

Steak and Mushroom Pie

iamwinfred
This steak and mushroom pie is the kind of dinner that makes a cold evening feel a little warmer. Tender chunks of beef simmer low and slow with earthy mushrooms in a rich, glossy gravy, then get tucked under a golden, flaky crust. This recipe delivers that classic British pub feel at home with a deeply savory, comforting filling that's easier than you think to pull off.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 520 kcal

Equipment

  • Dutch oven enameled cast iron recommended
  • 9-inch pie dish
  • Pastry brush
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Baking sheet

Ingredients
  

  • 2 pounds beef chuck roast 907g, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour plus more for dusting
  • 3 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 large yellow onion about 1 cup or 150g, diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 pound cremini mushrooms 454g, sliced
  • 1/4 cup dried porcini mushrooms soaked and chopped
  • 1 cup dry red wine 240ml
  • 2 cups beef stock 480ml
  • 1 tablespoon beef bouillon paste such as Better Than Bouillon
  • 2 tablespoons Worcestershire sauce
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • salt and black pepper to taste
  • 2 sheets puff pastry store-bought or homemade
  • 1 egg beaten, for egg wash

Serving Suggestions

  • buttery mashed potatoes for serving
  • green salad with vinaigrette, for serving
  • steamed green beans or peas for serving
  • roasted root vegetables for serving

Instructions
 

  • Pat beef cubes dry and season with salt and pepper. Toss with flour until lightly coated.
  • Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Sear beef in batches until deeply browned, 6-8 minutes per batch. Transfer to plate.
  • Add remaining oil and butter to pot. Cook onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds.
  • Add cremini and porcini mushrooms. Cook 6-8 minutes, stirring occasionally, until mushrooms release liquid and start to brown.
  • Pour in red wine and scrape up browned bits from pot bottom. Let simmer 2-3 minutes to cook off alcohol.
  • Stir in beef stock, bouillon paste, and Worcestershire sauce. Return beef and juices to pot. Add thyme and bay leaf.
  • Bring to a gentle simmer. Cover and reduce heat to low. Braise 1.5-2 hours, stirring occasionally, until beef is fork-tender and gravy thickens.
  • Remove thyme and bay leaf. Adjust seasoning with salt and pepper. Cool filling at least 20 minutes before assembling pie.
  • Preheat oven to 400°F. Roll one sheet of puff pastry to fit bottom of pie dish. Press into dish, letting excess hang over edges.
  • Pour cooled filling into pastry-lined dish and spread evenly. Roll second sheet for top crust. Place over filling, trim excess, and crimp edges to seal.
  • Cut 2-3 small slits in top crust to vent steam. Brush top crust evenly with beaten egg wash.
  • Place pie on baking sheet. Bake 30-35 minutes until crust is deep golden brown and puffed. Rest 10 minutes before slicing.

Notes

  • Cool the filling completely before adding to pastry to prevent a soggy bottom crust.
  • Sear beef in batches to ensure proper browning instead of steaming.
  • Use dried and fresh mushrooms together for a more complex, savory flavor.
  • Chill the assembled pie for 15 minutes before baking to help the crust hold its shape.
  • Brush with egg wash right before baking, not ahead of time.
  • Make ahead: The filling can be made up to 2 days ahead and refrigerated. Assemble and bake when ready.
  • Substitutions: Swap red wine with additional beef stock plus a splash of balsamic vinegar for an alcohol-free version.
  • Pastry variations: Use a shortcrust bottom with puff pastry top for a classic pub-style finish.
  • Add cream to the gravy for a richer, silkier filling.
  • Freezing: Assemble unbaked pie, wrap tightly, and freeze up to 2 months. Bake from frozen, adding 15-20 extra minutes.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 28gProtein: 32gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 640mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 4mgIron: 20mg
Keyword beef pie, pub style pie, steak and mushroom pie
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