Steak and three mushroom pie

    1 hour 10 min

    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!

    111 people made this

    Serves: 6 

    • For filling
    • 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
    • Pastry
    • 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

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Season the steak with salt & pepper. Coat in flour, shacking off excess. Reserve left over flour.
    2. Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then set aside.
    3. Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has evaporated.
    4. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.
    5. Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour.
    6. Add wine, thyme and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room temperature and refrigerate until well chilled.
    7. Preheat oven to 220 degrees C /Gas mark 7.
    8. Roll out pastry and place one layer in the bottom of a 23cm pie dish.
    9. Fill with beef and mushroom mixture before topping with second layer of pastry.
    10. Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.
    11. Bake for 20 mins. Reduce the heat to 180 C /gas mark 4; cook for a further 25 minutes.
    12. Allow the pie to cool for 10 mins before serving.

    Make ahead...

    This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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    Reviews in English (6)


    Altered ingredient amounts. 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