My mums Steak and Mushroom Pie. Aaaahh! 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. I’m updating this post with better tips and tricks, and photos that show off how gorgeous this is. 

Birdseye view of a steak pie with part of the top cut out. It's in a white pie dish on a wooden board with a grey tea towel

I come from an English background so this is the kind of good, homely food I grew up with and when I moved out of home (many years ago) it’s the food I missed. Mums Steak and Mushroom Pie has to be one of my most favourite dishes in the world along with Mums sausage rolls aka the Best Homemade Sausage Rolls ever!

This is one of those recipes with only a few ingredients but, done properly, it’s totally irresistible. 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 rather than measure anything, but we did it and I’m beyond excited to share this recipe on the blog.  

Inside that perfect golden crust is a magical filling of tender chunks of beef, mushrooms and a rich gravy. The beef is coated in flour to begin, which results in a nice thick gravy at the end. The beef is sealed and browned just a little to begin with which adds flavour to the whole pie. So comforting! I’m telling you, you need to try this and, when winter comes around, I know you and your family will be in pie-y heaven.

Ingredients you’ll need

This chunky beef pie has relatively few ingredients.

  • 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.

Closeup of the side of a slice of beef pie showing the flaky texture


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:

  1. 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.
  2. Add enough stock to cover the beef and let it braise for around 40 minutes. This gives it the most tender fall apart texture.
  3. Adjust the seasoning, mix in the mushrooms and set it aside to cool
  4. Now make the pastry by cutting together flour and butter. 
  5. Now add egg yolks and water until it starts to clump together. Chill the pastry dough for 1/2 an hour.
  6. 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

Beef pie in a white pie dish showing the inside. It sits on a wooden board.


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, please don’t, but if you really want to speed things up, you could use shop-bought pastry – shortcrust on bottom, puff on top. But please don’t. It takes next to no time to make the pastry and homemade pastry makes all the difference.

How to serve it

Serve up nice big slices of steak 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.

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A slice of steak pie on a white plate with a fork next to it. The rest of the pie in the background

I honestly wouldn’t change a thing about Mums Steak and Mushroom Pie – IT IS LIFE! – oh, aside from using a food processor, that is. 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

Closeup of the in meat filling in a pie in a white pie dish. It sits on a wooden board

English Steak and Mushroom Pie

4.6 from 15 votes
Mums Steak and Mushroom Pie is rich beef and mushrooms in a thick gravy all encased in mums perfect pastry. This is total homely comfort food at its best.


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 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.

To assemble:

  • 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.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Have you tried this recipe?Rate or comment below and let us know how it was!

First published in June, 2018, I have updated the post with more information and much more droolworthy photos.