This delicious “lid only” Steak & Mushroom Pie is a quintessentially British dish made of slow-cooked beef and topped with flaky golden shortcrust pastry.

It is the ultimate comfort food for cold winter nights and is very easy to make your homemade versions. These are the ingredients you will need, click 👇 on "learn more" for the full list.

Start with preparing the pie filling. Brown the meat in a large heavy based pan or a Dutch Oven over medium heat.

Lower the heat, add the onions to the pan and sauté for few minutes until they are soft and lightly browned.

Add the carrots, porcini mushrooms, button or chestnut mushrooms and garlic, sauté for few more minutes.

Stir in the tomato paste and cook for a few minutes, then sprinkle on the flour. Add the beef stock and gently simmer on low heat until the meat is tender.

Check the seasoning and add some salt if needed. Let it cool down for an hour at room temperature and meanwhile, prepare the pastry.

Rub the flour and the butter with your fingertips only until the mixture is like fine breadcrumbs. Add a little cold water to form a firm dough. Wrap in cling film and let it rest in the fridge.

Take the pastry out of the fridge and leave it at room temperature for about 10 mins. Roll the pastry out on the lightly floured surface big enough to cover the dish.

Cover the pie with the pastry and trim off any excess with a knife. Crimp the edge of the pastry along the rim of the dish using your thumb to seal the mixture.

Make some decorations using the leftover pastry. Brush the pastry with egg wash and open a small hole in the middle to let the steam out while cooking.

Cook in the preheated oven until the pastry is golden brown and the filling is bubbling. Click 👇 on "learn more" button if you want the full recipe and more delicious recipes.