About this recipe:This is a deliciously rich, savoury pie. You can simply use white mushrooms or re-hydrate some dried wild mushrooms but I like the flavour combination of crimini, portobello and oyster mushrooms. Use supermarket ready rolled pastry - it's so much easier!
750g (1 1/2 lb) top sirloin steak, cut into small cubes
Salt and freshly cracked pepper to taste
75g (2 1/2 oz) flour
3 tablespoons vegetable oil
1/2 medium onion, finely diced
250g (1/2 lb) crimini button mushrooms
125g (1/4 lb) Portobello mushrooms, stem trimmed, halved and sliced
125g (1/4 lb) oyster mushrooms, stems trimmed and sliced
2 garlic cloves, crushed
250ml beef stock
50ml or 3 tablespoons red wine
1 teaspoon of fresh thyme or 1/2 teaspoon dried
1 (500g) packet of shortcrust pastry or pastry recipe for 23cm/9 in pie
For egg wash
1 large egg mixed with 2 tablespoons milk
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I made this pie, but I only used button mushrooms, & I used around 220mls of Guinness instead of red wine,then I made enough home made shortcrust pastry to toally enclose the pie. it was absolutly delicious. - 21 Mar 2011
Fantastic and very easy to follow recipe. I used Fursty Ferret ale in my pie but it tasted lovely. Next time I'll just use a puff pastry topping though as I found the bottom and side of the shortcrust pie too soggy. - 23 Jun 2013
I have never written a review before but after eating this pie I feel compelled to, it was exceptional! I thought the filling ingredients were excessive but it did all fit in to my store bought pastry pie shell. The only change I made was using ale instead of wine, however it's only 3 tbspns so Wine would not overpower the taste.
Great pie. - 04 Nov 2012