Steak and Mushroom Pie - Fiver Feeds

Steak and Mushroom Pie

Pies are as easy as pie to make – they really are! As long as you forget about tackling the pastry bit. Luckily that’s easy to do because of that very useful item of shopping that goes by the name of puff pastry. This steak and mushroom concoction is perfectly acceptable as a pie because of its puff pastry lid, so relish in the easiness of it and pie might start making a regular appearance in your meal plans.


Steak and Mushroom Pie

Prep Time:



Serves 4 People


£1.15 per Person



  • Ingredients

    1tbsp Vegetable Oil
    1 Onion Finely Chopped
    2 Carrots Peeled and Chopped into Chunks
    450g Stewing Steak Cut into Chunks
    15g Unsalted Butter
    150g Mushrooms Sliced
    3-4 Sprigs Fresh Thyme Leaves
    500ml Beef Stock Made with 2 Stock Cubes
    1 Heaped tbsp Flour
    1 Egg Beaten
    100g Puff Pastry
    Black Pepper

How to Cook

1. Heat the oil in a large stock pot and cook the onion and carrot with a sprinkling of salt for a few minutes until tender. Remove from the pot and keep to one side.

2. Turn up the heat slightly. Season the steak with salt and pepper and cook in batches so it is evenly browned all over. Don’t be afraid of some bits going almost burnt on the edges. Remove from the pot and keep to one side.

3. Melt the butter in the pot and fry the mushrooms with the fresh thyme for 2 minutes. Put the onion, carrot and steak back in the pan then stir in the flour. Pour in the stock and bring to the boil. Gently simmer on the lowest heat with a lid on for 2 hours. The sauce should gradually thicken and the steak will tenderise. Add further seasoning when nearly ready if required.

4. Just before the filling is ready, heat your oven to 180C/Gas Mark 4. Roll out your puff pastry onto a floured surface until you have enough to cover your pie dish.

5. Pour the filling into your pie dish and brush some of the beaten egg around the edges of the dish.

6. Cover your pie with the puff pastry lid and seal the edges with your fingertips or a fork. Brush the pastry lid with the rest of the egg and add a couple of slits in the centre with a sharp knife.

7. Bake for about 35 minutes or until the pastry is golden brown and crispy.

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