Savory Steak and Mushroom Pie
This classic British dish features tender pieces of beef and earthy mushrooms enveloped in a flaky puff pastry crust. Perfectly seasoned with Worcestershire sauce, fresh herbs, and a splash of dry sherry or red wine, each slice offers a comforting medley of flavors. For those who prefer a meatless option, simply increase the mushrooms and skip the kidneys. Whether served at a family gathering or a cozy dinner at home, this pie is sure to impress. Pair it with a fresh salad or steamed vegetables for a complete meal.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Beef Sirloin or Top Round Steaks
1 1/2 lbs (Cut into 1-inch cubes)
Veal Kidney (or Mushrooms)
1 lb (Peeled, trimmed of fat, and cut into 1-inch cubes (or substitute with more mushrooms))
Salt
2 teaspoons (Divided)
Fresh Ground Black Pepper
1 teaspoon (Divided)
Flour
1/4 cup (For coating meat)
Rendered Beef Suet or Lard
1/4 cup (Or use 3 tablespoons butter and 1 tablespoon vegetable oil)
Fresh Mushrooms
1 cup (Thinly sliced (about 1/4 lb))
Onion
1/2 cup (Chopped)
Water or Beef Broth
1 1/2 cups (For the filling)
Dry Sherry or Red Wine
1/4 cup (For flavoring)
Fresh Parsley
1 tablespoon (Finely chopped)
Dried Thyme
1/4 teaspoon (For seasoning)
Worcestershire Sauce
1/4 teaspoon
Frozen Puff Pastry
1 (17.25 ounce) package (Thaw before use)
Egg Yolk
1 (For egg wash)
Half-and-Half or Milk
1 tablespoon (For egg wash mixture)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Pat the beef cubes dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the beef cubes in a ziplock bag, add the flour, and shake well to coat the meat evenly.
3
In a large heavy skillet, heat the beef suet over medium-high heat until it is hot and bubbling. Brown the meat in batches, around 10-12 cubes at a time, turning frequently until golden brown (about 2-3 minutes per batch). Transfer the browned meat to a deep 2-quart casserole dish.
4
Reduce the heat to medium and add the sliced mushrooms and chopped onions to the skillet. Sauté for 2-3 minutes, or until they are softened. Transfer the mushroom and onion mixture to the casserole with the meat.
5
Pour the water (or beef broth) into the skillet, stirring to deglaze and lift the browned bits from the bottom. Bring to a boil then pour this liquid over the meat and vegetables in the casserole.
6
Stir in the dry sherry (or wine), chopped parsley, thyme, Worcestershire sauce, and the remaining salt and pepper to taste. Mix gently to combine all the ingredients.
7
Roll out the puff pastry on a lightly floured surface into a rough rectangle, approximately 1/4 inch thick. Cut two strips of pastry measuring 12x1/2 inch from the edges and lay them around the rim of the casserole, pressing them firmly into place and moistening slightly with cold water.
8
Carefully drape the remaining pastry over your rolling pin and transfer it to the casserole. Trim any excess pastry with a sharp knife and crimp the edges to secure the pie.
9
Use the scraps of pastry to create decorative shapes like leaves or flowers. Moisten the back of each cutout with a mixture of egg yolk and half-and-half, and arrange them on top of the pie.
10
Create two parallel slashes about 1 inch long in the center of the pastry lid. Brush the top crust evenly with the egg yolk and cream mixture.
11
Bake the pie in the preheated oven for 30 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crust is golden brown.
12
Remove from oven and let the pie sit for a few minutes before serving. Enjoy your fresh and hot steak and mushroom pie!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Steak and Mushroom Pie?
It is a classic British dish featuring tender pieces of beef and earthy mushrooms baked inside a flaky puff pastry crust.
What cut of beef is best for this recipe?
The recipe recommends using 1 1/2 lbs of Beef Sirloin or Top Round Steaks cut into 1-inch cubes.
Can I make this pie without meat?
Yes, you can create a meatless option by skipping the beef and kidneys and increasing the amount of mushrooms used.
What can I substitute for veal kidney?
If you do not want to use veal kidney, you can substitute it with an additional pound of mushrooms.
How should I prepare the beef before cooking?
Pat the beef cubes dry with paper towels, season with salt and pepper, and shake them in a bag with flour to coat evenly.
What is the purpose of coating the beef in flour?
Coating the meat in flour helps it brown better during sautéing and helps thicken the savory filling liquid.
What fats can be used to brown the meat?
You can use 1/4 cup of rendered beef suet or lard, or a mixture of 3 tablespoons of butter and 1 tablespoon of vegetable oil.
How long should I brown the beef cubes?
The beef should be browned in batches for about 2-3 minutes per batch until golden brown.
What vegetables are included in the filling?
The filling includes 1 cup of thinly sliced fresh mushrooms and 1/2 cup of chopped onions.
What liquid is used for the pie filling?
The recipe calls for 1 1/2 cups of water or beef broth to create the base of the filling.
What alcohol can be added for extra flavor?
You can add 1/4 cup of dry sherry or red wine to the mixture for enhanced depth of flavor.
Which herbs provide the seasoning for the pie?
The pie is seasoned with 1 tablespoon of finely chopped fresh parsley and 1/4 teaspoon of dried thyme.
How much Worcestershire sauce is used?
The recipe uses 1/4 teaspoon of Worcestershire sauce.
What type of pastry is used for the crust?
A 17.25-ounce package of frozen puff pastry, thawed, is used for the crust.
How thick should I roll out the puff pastry?
The puff pastry should be rolled out to a thickness of approximately 1/4 inch.
Why are pastry strips placed on the casserole rim?
Two 12x1/2 inch strips are placed on the rim to help secure the pastry lid and provide a better seal.
How do I attach the pastry decorations?
Moisten the back of your decorative pastry cutouts with an egg yolk and half-and-half mixture to adhere them to the lid.
What is the purpose of the egg wash?
Brushing the top with a mixture of egg yolk and half-and-half gives the crust a beautiful golden brown finish.
Why must I cut slashes in the center of the pastry?
Creating two parallel 1-inch slashes allows steam to escape from the filling while the pie bakes.
What is the initial baking temperature?
The pie starts baking in a preheated oven at 425°F (220°C).
How long does the pie bake at the high temperature?
The pie should bake at 425°F for the first 30 minutes.
When do I reduce the oven temperature?
After the initial 30 minutes of baking, reduce the temperature to 350°F (175°C).
How long is the total baking time?
The total baking time is approximately 60 minutes (30 minutes at 425°F and 30 minutes at 350°F).
How do I know when the pie is ready to be removed from the oven?
The pie is ready when the puff pastry crust has turned a rich golden brown color.
Should the pie rest before serving?
Yes, let the pie sit for a few minutes after removing it from the oven before you begin serving.
What size dish is recommended for this recipe?
A deep 2-quart casserole dish is recommended to hold the meat and vegetable filling.
What are good side dishes for this pie?
This hearty pie pairs perfectly with a fresh side salad or steamed vegetables.
How many people does this recipe serve?
While not explicitly stated, the 1 1/2 lbs of beef and 1 lb of kidneys/mushrooms typically serve 4 to 6 people.
Can I use fresh thyme instead of dried?
Yes, though the recipe calls for 1/4 teaspoon of dried thyme, you can substitute it with a larger amount of fresh thyme if preferred.
Is this recipe easy to scale for larger groups?
Yes, you can easily double the ingredients and use a larger casserole dish or multiple dishes for a bigger gathering.