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steak pie baked until golden brown
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5 from 11 votes

Steak Pie with Shortcrust Pastry

Steak Pie is a delicious and comforting dish made with chunky diced beef cooked low and slow for deep and rich flavour.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: british, Western
Diet: Low Lactose
Servings: 4 People
Calories: 679kcal
Author: Ayla Clulee

Ingredients

Steak and Mushroom Pie Filling

  • 20 g dried porcini mushroom (soaked in 250 ml boiling water for 20 minutes and chopped)
  • 500 g diced beef (braising steak or chuck steak)
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 200 g button or chestnut mushrooms (cut in quarters)
  • 1 large carrot (chunky diced)
  • 2 cloves garlic (finely chopped)
  • 2 tablespoon tomato paste
  • 1 ½ tablespoon all-purpose flour
  • 250 ml soaking liquid from dried porcini mushrooms
  • 500 ml beef stock
  • 1 beef stock cube
  • 4 springs thyme
  • 2 bay leaves
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon parsley (finely chopped)
  • salt (to taste)

Shortcrust Pastry

  • 115 g unsalted butter (diced and cold)
  • 160 g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 60 ml water (very cold)
  • 1 egg yolk (for egg wash)

Instructions

Cooking the Pie Filling

  • Soak dried porcini in 250ml boiling water for 20 minutes.
  • Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling.
  • Heat a large pan or Dutch oven over medium to high heat and add olive oil.
  • Add the beef when the pan is hot enough and brown well on all sides.
  • Lower the heat and add the onions, sauté until soft and lightly browned.
  • Add the carrots, porcini mushrooms, button or chestnut mushrooms, and garlic, saute for a few more minutes.
  • Stir in the tomato paste until all combined and cook for a few minutes.
  • Sprinkle on the flour and stir well together.
  • Deglaze the pan with the liquid from dried porcini mushrooms then add the beef stock just enough to cover the beef.
  • Crumble the beef stock cube in and add the thyme, bay leaves, freshly ground black pepper, and the Worcestershire sauce.
  • Bring the pan to boil and simmer gently on low heat for about 2 to 2.5 hours or until the meat is tender.
  • When the meat is cooked, you should have some gravy left in the filling thick enough to cover the back of a spoon. If the gravy is too runny, cook it further without the lid and reduce the gravy down to the right consistency. Check the seasoning and add some salt if needed.
  • Transfer the filling in a 27 cm x 19 cm oval pie dish (or alternatively 25 cm diameter pie dish), remove the thyme and the bay leaves and let it cool down to room temperature.

Shortcrust Pastry

  • Sift the flour into a large bowl and add the salt, sugar, and diced butter.
  • Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
  • Add the water gradually just enough to make a firm dough.
  • Knead the dough briefly on a floured surface and turn it into a ball.
  • Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

Assembling the Steak and Mushroom Pie

  • When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
  • Preheat your oven to 180°C (fan oven).
  • On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
  • Cover the top of the pie dish with the pastry, trim the edges if needed and push them down with a fork.
  • Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
  • Brush the pastry with egg wash and make a hole in the middle to let the steam out while cooking.
  • Cook in the oven for about 35 to 40 minutes or until the pastry is golden brown.

Nutrition

Calories: 679kcal | Carbohydrates: 48g | Protein: 37g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 984mg | Potassium: 1150mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3592IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 6mg