THE BEST AND MOST DELICIOUS STEAK AND MUSHROOM PIE | Easy To Follow, Step By Step Guide

beef steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Ground beef is less expensive and still provides a hearty filling.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive and can be used for sautéing.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Homemade pastry can be made from basic ingredients at a lower cost.

Coat the Chuck meat lightly with flour for sealing and thickening the sauce.

Heat a tablespoon and a half of olive oil in a pan over medium to high heat.

Brown the Chuck meat in batches until it reaches a light golden color, about 5-7 minutes per batch.

Remove the browned meat from the pan and set aside.

In the same pan, add the onions (kept as petals) and sauté on medium heat until they soak up the residue from the meat.

Add garlic and continue cooking on low to medium heat.

Season with mixed herbs, salt, and pepper to taste.

Add sliced mushrooms to the pan and increase the heat to cook them down.

Return the browned Chuck meat to the pan and mix well with the onions, garlic, and mushrooms.

Pour in 750 mL of beef stock and bring to a boil.

Once boiling, reduce heat to a simmer and cook for about 1 hour, checking every 30 minutes to ensure moisture remains.

If the meat isn't tender after 45 minutes to an hour, add a bit more boiling water and continue simmering.

Prepare the pastry by mixing plain flour, cold butter, and cold water, adding a pinch of salt.

Use a mixer to combine the flour and butter until crumbly, then add cold water to form a dough.

Divide the pastry into two pieces: two-thirds for the base and one-third for the top.

Flatten the pastry pieces slightly and wrap in cling film to rest in the fridge for 20-30 minutes.

Roll out the pastry between two sheets of parchment paper to prevent sticking.

Ensure the rolled pastry is large enough to cover the pie dish, about 13 inches for an 11-inch pan.

Place the rolled pastry into the pie dish, ensuring it covers the edges.

Fill the pastry with the cooled steak and mushroom mixture.

Roll out the top pastry and place it over the filling, sealing the edges by crimping them together.

Cut slits in the top pastry to allow steam to escape.

Bake in the oven for 45-50 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens