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English Steak and Mushroom Pie Recipe

English Steak and Mushroom Pie Recipe
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★★★★★

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.

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

  1. Prepare the Filling: Heat olive oil in a large casserole pan over medium heat and sauté the chopped onion until softened and translucent.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Water and Form Dough: With the processor running on low, slowly add the cool water until the dough begins to clump together.
  9. 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.
  10. Preheat Oven: Preheat your oven to 200°C (180°C fan-forced) / 400°F.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Bake: Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and cooked through.
  16. 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.

Nutrition

Keywords: English pie, steak pie, mushroom pie, savory pie, homemade pastry, comfort food, beef stew pie

Find it online: https://zarameals.com/english-steak-and-mushroom-pie-recipe/