Steak and mushroom pie

    2 hours

    I've been making this pie for years, I use shop brought pastry as it is much easier than making it from scratch.


    London, England, UK
    160 people made this

    Serves: 6 

    • 10 close cup mushrooms
    • 2 pounds of steak, trimmed of excess fat
    • ready rolled puff pastry
    • 4 beef stock cubes ( I use oxo )
    • 2 tablesoons of chopped onion
    • enough water to cover the meat twice over
    • 1 egg
    • salt
    • pepper
    • For gravy (optional )
    • 2 tablespoons of cornflour
    • 5 tablespoons of water

    Prep:15min  ›  Cook:1hr30min  ›  Extra time:15min  ›  Ready in:2hr 

    1. Chop mushrooms and steak into similar sized chunks, depending on how chunky you want your pie filling to be.
    2. In a large saucepan add a small amount of oil and brown the meat, mushrooms and onions.
    3. When all the ingredients in the saucepan are browned add the 4 stock cubes and mix together, then add the water and season with salt and pepper.
    4. Bring to the boil then simmer with the lid on for aproximately 1 hour
    5. When the filling is cooked, roll out your pastry to fit the bottom of your greased pie dish (not too thick or it won't cook) and prick a few holes in the bottom with a fork so the air can escape, Then add your filling using a slotted spoon, spoon over as much pf the gravy as you want, then roll out some more pastry to cover the top of the pie.
    6. Beat together the egg with some water and use the eggwash to brush over the pie, this gives the pie a shiny and golden finish when it is cooked.
    7. Place into an oven preheated to 220 degrees C for 30 minutes or untill the top is a deep golden brown and crusty.
    8. For the gravy : Mix togther the cornflour and the cold water till it makes a thin paste.
    9. Using the remaining cooking liquid from the filling and on a medium heat add the cornflour mixure a bit at a time wilst stirring. Keep adding untill you get your desired thickness.

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    Reviews in English (12)


    Good recipe, except for the number stock cubes, which made it far too salty. In future I would use finely diced celery and carrot plus a bay leaf, which makes a much more natural stock and enhances the flavour. Also although frozen pastry is easier - nothing beats the real thing.  -  24 Sep 2011


    I've made this recipe 3 times now and each time it comes out better than the time before, a definite hit in my house and gorgeous with a bit of kidney thrown in!  -  12 Jan 2011


    This pie was lovely. Only thing that i did differently was leave the steak simmering for a couple of hours before i put it into the pastry, and it just melted in my mouth!  -  14 Aug 2011