Steak and mushroom pie: hearty food for cold days

Store-bought pastry takes the effort out of this delicious dinner

Steak and mushroom pie – served with mash and some greens

Steak and mushroom pie – served with mash and some greens

Sat, Feb 8, 2020, 00:00

  • Serves: 6
  • Cooking Time: 2 mins
  • Course: Main Course
  • Cuisine: Irish


  • 2 tbsp olive oil
  • 800g stewing steak, cut into bitesize pieces
  • 2 onions, finely diced
  • 3 tbsp flour
  • 3 tbsp brandy or red wine (optional)
  • 80ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp Dijon mustard
  • 300g mushrooms, sliced
  • Salt and black pepper
  • 1 sheet all butter puff pastry, thawed
  • 1 egg, lightly whisked
  • To serve: Mashed potato, broccoli or spinach


1 Place the olive oil in a wide heavy-based frying pan. Fry the beef in batches until golden.

2 Add the onion and a little more oil if needed. Cook till the onion has softened then add the flour.

3 Stir everything until coated and leave to cook for a minute before adding the brandy or red wine. You could also use a splash of stock here instead.

4 Tip everything into a heavy-based saucepan. Add the mustard, tomato puree and gradually add the stock, stirring to avoid lumps. Leave this mix to come to a simmer.

5 Meanwhile fry the mushrooms in a little oil in the frying pan until they become a little golden at the edges.

6 Add these to the beef. Season well with pepper. You may need a little salt too depending on how salty your stock was.

7 Simmer for 60-90 minutes until the beef is tender, leave to cool slightly.

8 Preheat the oven to 200 degrees. Place the pie filling into a 1.5-litre ovenproof dish. Brush the edge if the dish with egg. Top with the sheet of ready-rolled puff pastry.

9 Crimp the edges and create a few cuts in the middle for steam to escape.

10 Brush with egg wash and bake for 30-40 minutes until puffed up and golden. Serve with mash and greens.