James Martin Steak And Mushroom Pie

There’s something sacred about a cold evening and a slow-cooked steak and mushroom pie bubbling in the oven. My mum used to make one just like this when we’d come in from school, drenched and muddy from the field behind our house. I can still hear her shouting, “Boots off at the door!” before the smell of onions and thyme wrapped itself around us like a warm coat.

This James Martin version takes me right back — hearty beef, mushrooms that soak up the gravy like little sponges, and flaky, golden pastry that cracks when you break into it. It’s not just dinner. It’s comfort layered into pastry.

Not gonna lie — it takes a bit of time. But honestly? That’s half the point. Put the kettle on, get the meat stewing, and let the house start smelling like Sunday.

Why You’ll Love It

• Deep, rich flavour that builds slowly as it simmers — real stick-to-your-ribs stuff.
• Leftovers taste even better the next day (if there are any… big if).
• Freezer-friendly so you can stash a whole pie for future cravings.
• Crowd-pleaser — it’s impossible not to like this, unless you’re heartless or vegetarian.
• Customisable — switch up the veg, swap puff for shortcrust, or go wild with red wine in the stock.
• Feels like a hug after a long day. Pure and simple.

Ingredients

• 1.25kg beef stewing steak — cut into chunks; chuck or braising steak works best
• 3 tbsp vegetable oil
• 1 tbsp cornflour — helps thicken the gravy
• 3 onions, diced — go slow and let ’em soften properly
• 4 carrots, chopped
• 3 sprigs thyme — leaves only
• 400g button mushrooms — halved if large
• 2 beef stock cubes
• 1 litre water — or beef broth if you’re feeling posh
• 1kg puff pastry — rolled to about 5mm thick
• 3 egg yolks, beaten — for that gorgeous golden finish
• Salt & freshly ground black pepper

How to Make It

Brown the beef properly:

Season your beef with salt and pepper. Heat your casserole dish over high heat, add oil, and sear the beef in batches until it’s deep brown on all sides. Don’t rush this — it’s where all the flavour starts. Set it aside once browned.

Get your veg in the pan:

In the same dish, toss in the onions, carrots, and thyme. Sauté them for about 5 minutes until softened and fragrant. If anything’s catching on the bottom — that’s good. Scrape it up.

Mushrooms and beef, back together:

Return the beef to the dish. Add mushrooms, stir in the cornflour, and coat everything. Cook for another couple of minutes. Smells good already, doesn’t it?

Simmer slow and steady:

Crumble in the stock cubes, pour in the water, stir, and bring to a simmer. Pop a lid on, turn the heat right down, and cook gently for 2 to 3 hours until the beef is melt-in-the-mouth tender. I usually forget to set a timer and go by smell — when the house starts smelling like a pub Sunday roast, it’s getting there.

Let it cool (really, do this):

Once it’s done, check seasoning. Add more salt, pepper, or even a splash of Worcestershire sauce if you fancy. Let the filling cool completely before moving on. Warm filling + pastry = soggy disaster.

Assemble your masterpiece:

Preheat oven to 180°C (350°F). Spoon the cooled filling into a large pie dish. Brush the edges of the dish with egg yolk, then lay your puff pastry over the top. Trim excess, crimp the edges, and cut two small holes in the centre for steam.

Give it the golden touch:

Brush the whole pie with egg yolk. Place it on a baking tray (in case of leaks — learned this the hard way), and bake for 25–35 minutes or until the top is puffed and golden and the filling is piping hot.

Common Mistakes and How to Dodge Them

Why is my pastry soggy on the bottom?
You probably added the filling while it was hot — patience is key here. Cool filling = crisp base.

My beef’s still chewy — what went wrong?
It either didn’t cook long enough or you had the heat too high. Low and slow wins every time.

Pastry shrunk or puffed unevenly?
Don’t stretch the pastry when placing it over the dish. Let it drape naturally, and always cut those steam holes.

It’s a bit bland — help!
Beef stew loves bold seasoning. A bit more salt, a bay leaf, or even a splash of red wine can save the day.

Storage and Reheating

Fridge: Cover and chill the whole pie or leftovers for up to 3 days.

Freezer: Wrap in foil and freeze for up to 3 months. I usually freeze portions so I can reheat just what I need.

To reheat:

• Oven: 180°C for 15–20 mins, covered loosely with foil.
• Microwave: 1–2 mins for a slice, but it does make the pastry a bit sad.
• Air fryer: Actually brilliant — 170°C for 5–7 minutes gets the crust lovely again.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely — I often make the filling a day before. Just keep it in the fridge and assemble the pie just before baking.

Do I have to use puff pastry?
Nope. Shortcrust works beautifully too and holds up better if you like a bottom crust.

Can I add red wine to the filling?
Please do. Replace about 200ml of the water with red wine for an extra layer of flavour.

What if I don’t have fresh thyme?
Dried thyme is fine — just use about 1 tsp. Or skip it and chuck in a bay leaf instead.

Nutrition Facts (Per Serving):

• Calories: 136 kcal
• Fat: 7.7g
• Carbs: 9.4g
• Protein: 7.6g
• Sodium: 172mg
• Sugar: 1.2g

Try More James Martin Recipes:

• James Martin Spaghetti Bolognese
• James Martin Methi Chicken
• James Martin Chicken Tikka Masala