Three Mushroom Steak Pie

    Recipe Picture:Three Mushroom Steak Pie
    1

    Three Mushroom Steak Pie

    (4)
    1hour10min


    1 person made this

    For a real depth of flavour use all three kinds of mushrooms in this classic steak pie - portobello, crimini and oyster.

    Ingredients
    Serves: 6 

    • For filling
    • 750g steak, cut into small cubes
    • salt and freshly cracked pepper to taste
    • 75g flour
    • 3 tablespoons vegetable oil
    • 1/2 medium onion, finely diced
    • 250g crimini button mushrooms
    • 125g portobello mushrooms, stem trimmed, halved and sliced
    • 125g oyster mushrooms, stems trimmed and sliced
    • 2 garlic cloves, crushed
    • 250ml beef stock
    • 60ml red wine
    • 1 teaspoon of fresh thyme or 1/2 teaspoon dried
    • Pastry
    • 2 sheets of premade puff pastry (to fit a 23cm pie tin)
    • For egg wash
    • 1 egg mixed with 2 tablespoons milk

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Season the steak with salt and pepper. Coat in flour, shaking off excess. Reserve leftover flour.
    2. Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then set aside. Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has evaporated. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.
    3. Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour. Add wine, thyme and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room temperature and refrigerate until well chilled.
    4. Preheat oven to 220 degrees C .
    5. Place one sheet of pastry in the bottom of a 23cm pie dish. Fill with beef and mushroom mixture before topping with second layer of pastry.
    6. Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.
    7. Bake for 20 mins. Reduce the heat to 180 degrees C and cook for a further 25 minutes.
    8. Allow the pie to cool for 10 mins before serving.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (5)

    by
    6

    Altered ingredient amounts. I made this pie, but I only used button mushrooms, & I used around 220mls of Guinness instead of red wine,then I made enough home made shortcrust pastry to toally enclose the pie. it was absolutly delicious.  -  21 Mar 2011  (Review from Allrecipes UK & Ireland)

    by
    4

    Fantastic and very easy to follow recipe. I used Fursty Ferret ale in my pie but it tasted lovely. Next time I'll just use a puff pastry topping though as I found the bottom and side of the shortcrust pie too soggy.  -  23 Jun 2013  (Review from Allrecipes UK & Ireland)

    by
    3

    I have never written a review before but after eating this pie I feel compelled to, it was exceptional! I thought the filling ingredients were excessive but it did all fit in to my store bought pastry pie shell. The only change I made was using ale instead of wine, however it's only 3 tbspns so Wine would not overpower the taste. Great pie.  -  04 Nov 2012  (Review from Allrecipes UK & Ireland)

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