Name: English Steak and Mushroom Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: English
Ingredients: 2 tablespoons olive oil; 1 large brown onion, roughly chopped; 1 kg gravy beef or stewing steak, trimmed of fat and cut into cubes (2¼ pounds); ¼ cup plain flour (all-purpose flour) (35g / 1oz); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 litre beef stock, plus extra if needed (4 cups); 400 g Swiss brown mushrooms (cremini/baby bella/chestnut), roughly chopped; 450 g plain flour (all-purpose flour) (1 pound); 225 g salted butter (8 oz), cold and diced; 2 egg yolks; 150 ml cool water (5 fl oz); 1 large egg, lightly beaten (for brushing)

If you have ever dreamed of a dish that wraps you in a warm, comforting hug, then the English Steak and Mushroom Pie will quickly become your new favorite. This classic British recipe brings together tender cubes of succulent steak and earthy mushrooms, all smothered in a rich, savory gravy and encased within a buttery, flaky pastry. It is the perfect marriage of hearty flavors and melt-in-your-mouth textures that makes this pie a timeless comfort food, ideal for cozy dinners or special family gatherings. Let me take you through every step of creating this delicious English Steak and Mushroom Pie you will be proud to serve again and again.

English Steak and Mushroom Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step toward a spectacular English Steak and Mushroom Pie. Each item plays a crucial role, whether it’s building that luscious gravy, infusing depth of flavor, or creating the all-important flaky crust.

Olive oil: This is the foundation for sautéing, giving a subtle fruity richness that complements the beef perfectly.
Brown onion: Adds sweetness and depth when softened, creating the base flavor for the gravy.
Gravy beef or stewing steak (1 kg): Choose tender, well-marbled pieces for the ultimate melt-in-your-mouth texture after slow cooking.
Plain flour (¼ cup + 450 g): Vital for thickening the filling and ideal for creating that golden, flaky pastry crust.
Salt and black pepper: Seasoning is everything; balance these to enhance all the rich flavors.
Beef stock (1 litre + extra): The secret to a deep, savory gravy that brings the filling together beautifully.
Swiss brown mushrooms (400 g): Their tender texture and earthy flavor perfectly complement the beef and add a bit of bite.
Salted butter (225 g): For the pastry, it creates that irresistible buttery flakiness when baked.
Egg yolks (2) and an extra egg: The yolks enrich the dough; the extra egg is for glazing for an inviting golden finish.
Cool water (150 ml): This brings the dough together smoothly and keeps it light.

How to Make English Steak and Mushroom Pie

Step 1: Sauté the Onion and Prepare the Beef

Start by heating the olive oil in a large casserole pan over medium heat. Toss in the roughly chopped brown onion and sauté until it softens and becomes fragrant—this step unlocks deep natural sweetness that will seep into every bite of your pie. While the onion cooks, mix the flour, salt, and pepper in a bowl and then toss through your cubed beef. This coating will help thicken the stew as it cooks, so don’t skip it! Turn the heat up to high and add the beef to the pan, searing it well on all sides. The goal here is to lock in juices and develop rich, caramelized flavors right from the start.

Step 2: Simmer the Beef to Tender Perfection

Pour in enough beef stock to just cover the beef mixture, then bring it all to a boil. Lower the heat to a gentle simmer and cover the pan. Let it bubble away for about 40 minutes, stirring occasionally to prevent sticking. After this, remove the lid and continue simmering for another 30 minutes to reduce the gravy to a luscious consistency. If it thickens too much, add a splash more stock or water. The slow simmering breaks down the beef to tender perfection and concentrates the savory flavors you’re after in this English Steak and Mushroom Pie filling.

Step 3: Incorporate the Mushrooms and Cool the Filling

Once the meat is fork-tender and the gravy beautifully thickened, check seasoning and adjust if needed. Next, stir in the chopped Swiss brown mushrooms. They will gently cook in the residual heat, adding layers of earthiness that complement the beef superbly. Remove the pot from the heat and allow this hearty filling to cool while you prepare the pastry. Cooling is key to keeping your pie crust golden and flaky rather than soggy.

Step 4: Make the Pastry Dough

Place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and pulse just until combined. While the processor runs on low speed, pour the cool water slowly until the dough starts to clump together. Tip it out onto a lightly floured surface and gently bring it into a ball—resist over-kneading to keep the pastry tender. If the room is warm, wrap the dough in cling film and chill for 30 minutes to make it easier to roll out and handle.

Step 5: Assemble and Bake Your English Steak and Mushroom Pie

Preheat your oven to 200°C (180°C fan forced) or 400°F. Roll out half of the pastry into a circle large enough to line your 24cm (9.5 inch) pie dish with some overhang. Lay it gently into the dish, pressing it into the corners. Fill with the cooled meat and mushroom mixture. Brush a little water around the pastry edges to act as glue for the lid. Roll out the remaining pastry to cover the pie, overlapping the edges. Pinch them firmly together to seal, then brush the top with the beaten egg for that gorgeous golden color. Don’t forget to poke four small holes in the top so steam can escape during baking. Pop the pie in the oven for 45 to 50 minutes until the crust is golden brown and perfectly flaky.

How to Serve English Steak and Mushroom Pie

Garnishes

A sprinkle of fresh chopped parsley or a scattering of thyme leaves adds a lovely brightness that cuts through the richness of the pie. A light dusting of freshly ground black pepper on top also enhances aroma and flavor just before serving.

Side Dishes

This pie pairs beautifully with creamy mashed potatoes, buttery peas, or roasted root vegetables. A crisp green salad with a sharp vinaigrette also provides a refreshing contrast to the hearty, savory filling.

Creative Ways to Present

For a fun dinner party twist, serve individual pies in small ramekins using the same recipe scaled down. Another idea is to turn the filling into hand pies enclosed in flaky pastry pockets—perfect for picnics or casual lunches on the go.

Make Ahead and Storage

Storing Leftovers

Leftover English Steak and Mushroom Pie can be refrigerated in an airtight container for up to 3 days. The flavors often deepen overnight, making it just as delicious the next day.

Freezing

Fully assembled and cooled pies freeze beautifully. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture and flavor.

Reheating

To reheat, place the pie on a baking tray and warm in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until piping hot throughout and the pastry regains its crispness. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use other types of mushrooms for this pie?

Absolutely! While Swiss brown mushrooms are excellent for their flavor and texture, cremini, button, or even shiitake mushrooms can be used. Just make sure to chop them roughly to retain some bite in your pie.

Is it necessary to use beef stock, or can I substitute with something else?

Beef stock provides the rich, meaty depth essential for a traditional English Steak and Mushroom Pie. However, you can substitute with vegetable stock if you prefer a lighter flavor, though the taste won’t be quite as robust.

Can I make the pastry without a food processor?

Definitely! You can rub the cold butter into the flour using your fingertips until it resembles breadcrumbs, then proceed to add the egg yolks and water. Just work quickly to keep the butter cold for the best flaky pastry.

How do I know when the steak is tender enough?

The beef should be so tender that it breaks apart easily when poked with a fork after simmering for about 70 minutes total. If it still feels tough, give it extra time, adding a splash of stock if needed.

Can I prepare the filling a day in advance?

Yes! Preparing the filling a day ahead allows the flavors to meld beautifully. Simply cover and refrigerate the cooled filling overnight, then assemble and bake your pie fresh the next day for an even tastier result.

Final Thoughts

Making this English Steak and Mushroom Pie is truly a rewarding experience that fills your home with irresistible aromas and your table with hearty, joyous comfort. Whether it’s a chilly weekday dinner or a cozy weekend feast, this recipe never fails to impress and satisfy. I hope you’ll enjoy making and sharing this timeless classic as much as I do – happy baking!

English Steak and Mushroom Pie Recipe

Print Recipe

★★★★★

5 from 11 reviews

This classic English Steak and Mushroom Pie features tender stewing beef and earthy Swiss brown mushrooms cooked in a rich beef gravy, all encased in a flaky homemade butter pastry. Perfectly balanced with savory flavors and a golden crust, this comforting pie is ideal for a hearty family meal or special occasion.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Braising and Baking
Cuisine: English
Diet: Halal

Ingredients

Scale

For the Filling

2 tablespoons olive oil
1 large brown onion, roughly chopped
1 kg gravy beef or stewing steak, trimmed of fat and cut into cubes (2¼ pounds)
¼ cup plain flour (all-purpose flour) (35g / 1oz)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 litre beef stock, plus extra if needed (4 cups)
400 g Swiss brown mushrooms (cremini/baby bella/chestnut), roughly chopped

For the Pastry

450 g plain flour (all-purpose flour) (1 pound)
225 g salted butter (8 oz), cold and diced
2 egg yolks
150 ml cool water (5 fl oz)
1 large egg, lightly beaten (for brushing)

Instructions

Prepare the Filling: Heat olive oil in a large casserole pan over medium heat and sauté the chopped onion until softened and translucent.
Coat the Beef: In a bowl, combine the plain flour, salt, and black pepper, then toss the cubed beef in the mixture until evenly coated.
Brown the Beef: Increase heat to high, add the beef cubes to the pan with the onions, and cook until all sides are sealed and browned.
Add Stock and Simmer: Pour enough beef stock into the pan to cover the beef. Bring to a boil, then reduce the heat to low-medium and let it simmer covered, stirring occasionally to prevent sticking, for about 40 minutes.
Reduce the Gravy: Remove the lid and continue simmering for an additional 30 minutes to thicken the gravy. Add more stock or water if it becomes too thick; the liquid should reduce by about half.
Add Mushrooms and Cool: Once the meat is tender, adjust the seasoning with salt and pepper if needed, then stir in the mushrooms. Remove from heat and let the filling cool completely.
Make the Pastry: In a food processor, pulse the flour and cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolks and pulse just to combine.
Add Water and Form Dough: With the processor running on low, slowly add the cool water until the dough begins to clump together.
Chill the Dough: Turn the dough onto a lightly floured surface and gently pull it together with your hands. If warm, wrap in plastic wrap and refrigerate for 30 minutes before rolling.
Preheat Oven: Preheat your oven to 200°C (180°C fan-forced) / 400°F.
Roll Out Base Pastry: On a floured surface, roll out half the dough to fit the base of a 24cm (9.5 inch) pie dish, about 3-4mm thick. Line the pie dish, allowing the pastry to overhang the edges slightly.
Fill the Pie: Spoon the cooled meat and mushroom filling into the pastry-lined dish. Brush a little water around the edges of the overhanging pastry to help seal the top layer.
Roll Out Top Pastry: Roll out the remaining pastry to cover the pie, again with a slight overhang. Place it over the filling and press the edges together firmly by pinching with fingers to seal well.
Prepare for Baking: Brush the top of the pie evenly with the beaten egg. Pierce four small holes in the top crust to allow steam to escape during baking.
Bake: Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and cooked through.
Serve and Enjoy: Let the pie rest for a few minutes before serving to allow the filling to set slightly. Enjoy your hearty English Steak and Mushroom Pie!

Notes

If the gravy becomes too thick during cooking, you can add additional beef stock or water to loosen it slightly.
Making the pastry dough in a food processor keeps it light and flaky but can be made by hand for a rustic touch.
Allow the filling to cool completely before adding it to the pastry to prevent sogginess.
Use a sharp knife to make steam vents in the pie lid to avoid bursting.
Leftovers can be refrigerated for up to 3 days and reheated covered in the oven for best results.
For a richer flavor, you can add a splash of red wine or Worcestershire sauce to the gravy while simmering.