This delicious Steak and Mushroom Pie from James Martin is a hearty and comforting dish, perfect for a cozy dinner. With tender beef, flavorful vegetables, and golden, crispy puff pastry, it’s an easy recipe that makes great use of simple ingredients. Ideal for a warming meal any time of year!
Ingredients Needed
- 500g (1lb 2oz) beef stewing steak
- Salt and pepper
- 2 tbsp vegetable oil
- 1 tbsp cornflour (cornstarch)
- 1 onion, chopped
- 2 carrots, chopped
- 2 sprigs thyme, leaves picked
- 160g (5¾oz) whole button mushrooms
- 1 beef stock cube, dissolved in 400ml (14fl oz) water
- 1 free-range egg yolk, beaten
- 100g (3½oz) puff pastry, rolled to 5mm (¼ inch) thick
How To Make Steak And Mushroom Pie
- Season the beef: Season the beef stewing steak with salt and black pepper.
- Brown the beef: Heat an ovenproof casserole over high heat. Add the vegetable oil and brown the beef in batches. Once browned, return all the beef to the pan.
- Add cornflour and vegetables: Sprinkle in the cornflour (cornstarch) and stir to coat the beef. Then add the chopped onions, carrots, thyme, and mushrooms. Gently fry for 2-3 minutes.
- Add stock and simmer: Pour in the beef stock (made from the dissolved stock cube and water), bring to a simmer, cover with a lid, and cook on low heat for 2-3 hours or until the beef is very tender.
- Season and cool the filling: Taste and season with more salt and pepper if needed. Remove from heat and set aside to cool.
- Preheat the oven: Preheat your oven to 180°C (350°F), or Gas Mark 4.
- Fill the pie dish: Spoon the cooled beef and vegetable mixture into a large pie dish.
- Add the pastry: Brush the edges of the pie dish with the beaten egg yolk. Lay the puff pastry over the filling, pressing down the edges to seal. Brush the top of the pastry with more beaten egg yolk and cut two slits in the top to allow steam to escape.
- Bake the pie: Place the pie on a baking tray and bake in the oven for 25-35 minutes, or until the pastry is golden-brown and crisp and the filling is hot.
Recipe Tips
- Brown the beef properly: Make sure to brown the beef in batches, not overcrowding the pan. This helps develop a rich flavor and prevents steaming.
- Don’t skip the cornflour: Coating the beef with cornflour before adding the stock helps thicken the sauce and makes the filling nice and rich.
- Simmer low and slow: Let the beef simmer for 2-3 hours on low heat to ensure it becomes tender and full of flavor.
- Cool the filling before adding the pastry: Let the beef mixture cool down before topping with the pastry. This prevents the pastry from becoming soggy.
- Seal the edges tightly: Be sure to crimp the pastry edges well to seal the pie. This keeps the filling from leaking out while it bakes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Steak and Mushroom Pie cool to room temperature. Once cooled, cover and store it in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will be kept in the freezer for up to 3 months. To serve, thaw the pie overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the pie on a baking tray and cover with foil. Bake for 15-20 minutes, or until heated through and the pastry is crispy again.
Nutrition Facts
Serving Size: 1 pie (150g)
- Calories: 490
- Total Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 25mg
- Sodium: 670mg
- Potassium: 150mg
- Total Carbohydrate: 36g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 11g
Try More James Martin Recipes:
- James Martin Cauliflower Cheese
- James Martin Yorkshire Puddings
- James Martin Roast Potatoes
- James Martin Millionaires Shortbread
James Martin Steak And Mushroom Pie
Description
This delicious Steak and Mushroom Pie from James Martin is a hearty and comforting dish, perfect for a cozy dinner. With tender beef, flavorful vegetables, and golden, crispy puff pastry, it’s an easy recipe that makes great use of simple ingredients. Ideal for a warming meal any time of year!
Ingredients
Instructions
- Season the beef: Season the beef stewing steak with salt and black pepper.
- Brown the beef: Heat an ovenproof casserole over high heat. Add the vegetable oil and brown the beef in batches. Once browned, return all the beef to the pan.
- Add cornflour and vegetables: Sprinkle in the cornflour (cornstarch) and stir to coat the beef. Then add the chopped onions, carrots, thyme, and mushrooms. Gently fry for 2-3 minutes.
- Add stock and simmer: Pour in the beef stock (made from the dissolved stock cube and water), bring to a simmer, cover with a lid, and cook on low heat for 2-3 hours or until the beef is very tender.
- Season and cool the filling: Taste and season with more salt and pepper if needed. Remove from heat and set aside to cool.
- Preheat the oven: Preheat your oven to 180°C (350°F), or Gas Mark 4.
- Fill the pie dish: Spoon the cooled beef and vegetable mixture into a large pie dish.
- Add the pastry: Brush the edges of the pie dish with the beaten egg yolk. Lay the puff pastry over the filling, pressing down the edges to seal. Brush the top of the pastry with more beaten egg yolk and cut two slits in the top to allow steam to escape
- Bake the pie: Place the pie on a baking tray and bake in the oven for 25-35 minutes, or until the pastry is golden-brown and crisp and the filling is hot.
Notes
- Brown the beef properly: Make sure to brown the beef in batches, not overcrowding the pan. This helps develop a rich flavor and prevents steaming.
- Don’t skip the cornflour: Coating the beef with cornflour before adding the stock helps thicken the sauce and makes the filling nice and rich.
- Simmer low and slow: Let the beef simmer for 2-3 hours on low heat to ensure it becomes tender and full of flavor.
- Cool the filling before adding the pastry: Let the beef mixture cool down before topping with the pastry. This prevents the pastry from becoming soggy.
- Seal the edges tightly: Be sure to crimp the pastry edges well to seal the pie. This keeps the filling from leaking out while it bakes.
James Martin Steak And Mushroom Pie