Inside that perfect golden crust is a magical filling of tender chunks of beef that just fall apart, mushrooms and a rich gravy.
My mums Steak and Mushroom Pie. If you could see me now, you’d see a big silly grin on my face and a look of total contentment. That’s the feeling that this pie gives me. This is the kind of good, homely food I grew up. It’s rich and comforting on a plate.
This steak and mushroom pie is one of my most favourite dishes in the world. Beef, mushrooms, luscious thick gravy and buttery, flaky pastry. What’s not to love? I even turned it into a creamy chicken and mushroom pie that’s equally as tasty.
The beef is coated in flour to begin, which results in a nice thick gravy at the end. It’s browned all over which adds so much flavour to the whole pie. So comforting!
Ingredients you’ll need
This chunky beef pie is one of those recipes with only a few ingredients but, done properly, it’s totally irresistible.
- Flour, butter, egg and water make up that golden pastry
- Onion, steak, mushrooms, flour, beef stock and a bit of seasoning make up the rich filling.
The best beef to use is stewing steak or gravy beef – something that can take a longer cook time. Rump steak also works but does tend to be a little drier.
I mean, look at that crumbly pastry. Everyone in our family loves mums pastry.
What I really love about this steak and mushroom pie is it’s good honest, everyday cooking. There’s no fancy ingredients that will cost you an arm and a leg, just real ingredients whose flavours work together like a dream.
How to make it – step by step
Your steps to perfect steak pie:
- Toss the cubed beef in some flour and seasoning then brown it along with some onion in a pan. The flour helps to thicken the gravy while it cooks.
- Add enough stock to cover the beef and let it braise for around 40 minutes. This gives it the most tender fall apart texture.
- Adjust the seasoning, mix in the mushrooms and set it aside to cool
- Now make the pastry by cutting together flour and butter.
- Now add egg yolks and water until it starts to clump together. Chill the pastry dough for 1/2 an hour.
- Assemble: Roll out the dough in two pieces. Place it into a pie dish, fill it with the cooled filling, top it with the other piece of pastry then bake it until golden perfection.
An egg wash before baking, over the top helps to give a shiny golden look
Tips and Tricks
- This Steak and Mushroom Pie recipe makes enough for a large pie (24cm or 9.5 inches in diameter). You can certainly make a smaller batch just by cutting down on ingredients.
- When you seal the meat in the pan, make sure to get it nice and brown in places as this will add plenty of flavour to the finished pie.
- DO NOT put hot filling into the pastry case. This will melt all the butter in the pastry and it won’t end up nice and crispy. It will also make putting the top on very difficult.
- You can make the pastry by hand or with a food processor. Mum rubs or cuts the butter into the flour by hand (cutting is quite literally using a knife to cut the butter into the flour). I use a food processor and mine turns out slightly different but still tastes just as perfect. I’d describe the texture of Mums pastry as crumbly while mine is more flaky.
- Make ahead option: To make this pie ahead of time, make it right through and including assembly, then place in the freezer in the pie dish or tin. Once solid, wrap in 2-3 layers of plastic wrap and freeze up to 3 months.
- Another make ahead tip: Cook the filling and make the pastry dough the day before then assemble the pie right before you want to cook it.
I beg you, make this pastry from scratch and don’t use store-bought. The flavour is second to none and it’s very quick and easy to make. Promise.
How to serve it
Serve up nice big slices of this chunky beef and mushroom pie with some mashed potato, steamed veggies and gravy. I sometimes serve it up with my perfect roast potatoes too.
This is best eaten fresh. It can be a little dry when reheating and the pastry won’t be quite as crispy but it will never EVER stop me from eating this day after day until it’s all gone. Just make up a little extra gravy to pour over and you’re set.
Getting the recipe out of my mums brain and onto a piece of paper was tough since she cooks from memory and has a habit of throwing ingredients together until it tastes right, but we did it and I’m beyond excited to share it with you.
I honestly wouldn’t change a thing about Mums Steak and Mushroom Pie – IT IS LIFE! . This is a truly special and delicious family dinner that will have the whole family coming back for more.
More family dinners you’ll love
- chicken and mushroom pie
- Mini Lamb Pies
- Greek Pastitsio
- Crispy Asian Chilli Beef Mince
- Savoury mince
- Slow Cooker Beef Stroganoff
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For the pie
- 2 tablespoons olive oil (notes)
- 1 large brown onion, roughly chopped
- 1 kg gravy beef or stewing steak, trimmed of fat and cut into cubes (2.2 pounds)
- ¼ cup plain (AP) flour (35g / 1oz)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 litre beef stock, plus a little extra (4 cups)
- 400 g mushrooms, chopped roughly
For the pastry
- 450 g plain (AP) flour (1 pound)
- 225 g salted butter (8oz)
- 2 egg yolks
- 150 ml cold water (5 fl oz)
- 1 egg extra, lightly beaten
For best results, always weigh ingredients where a weight is provided
For the filling:
- In a large casserole pan, sauté the onion over medium heat until softened.
- Mix together the flour, salt and pepper then mix it through the cubed beef. Turn the heat up to high, then add the beef to the pan with the onion and cook until sealed all over.
- Add enough stock to cover the beef and bring it to a boil. Reduce the heat to low-medium and bring it to a simmer. Cover, stirring occasionally to stop it sticking for about 40 minutes. Remove the lid and cook for a further ½ hour to reduce the gravy.
- If the gravy gets too thick you can add a little more stock or a little water but you want it quite thick. The liquid should reduce by about half, remembering to stir every so often.
- Once the meat is tender, adjust the seasoning, then add the mushrooms and leave the mixture to cool.
To make the pastry:
- To a food processor, add the flour and butter and process until it looks like bread crumbs. Add the egg yolks and blitz just enough to combine. With the food processor on low, slowly add the water until the dough starts to clump together.
- Tip the dough out onto a lightly floured surface and just pull together with your hands. If it's a warm day, wrap the dough in plastic wrap and place in the fridge for ½ an hour before continuing.
- Preheat the oven to 200C / 400F / 180C fan forced.
- On a floured surface, roll out half the pastry large enough to fit the bottom of a 24cm (9.5 inch) pie dish and about 3-4mm thick. Lay into the bottom of the pie dish making sure it overhangs the lip a little.
- Add the cold meat and mushroom mixture into the dish and brush a little water around the edge of the overhanging pastry base.
- Now roll out the second half of the pastry dough and lay it over the top, making sure it overhangs the edges also. Using the thumb and forefinger of one hand and the forefinger of your other hand, pinch the edges together all the way round to seal the edge of the pie. Brush the top of the pie all over with a beaten egg, then poke 4 holes in the top (so that steam can escape).
- Bake for 45-50 minutes or until the pastry is cooked and the top is golden all over.
First published in June, 2018, I have updated the post with more information and much more drool-worthy photos.
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