Mary Berry Steak And Mushroom Pie

It was always Sundays. Rainy ones, usually. Dad would grumble about the telly reception, mum would be halfway through ironing, and the whole house smelled like something magic bubbling away in a pot. Steak and mushroom pie meant proper dinner — the kind that makes you put your phone away and reach for seconds before you’ve finished your first helping.

Mary Berry’s take on this British classic is spot on: tender beef that falls apart, mushrooms that soak up all that glossy gravy, and a golden pastry lid that shatters like a dream. If you’re after comfort food that feels like a hug — this is it.

Ingredients List

For the Filling:

• 2 tbsp olive oil — gets the onions going.
• 1 large brown onion, chopped rough — no need to be fancy.
• 1 kg stewing steak — the cheaper the cut, the better it tastes after slow cooking.
• ¼ cup plain flour — helps the gravy cling to everything.
• 1 tsp salt
• ½ tsp black pepper
• 1 litre beef stock — proper beefy flavour, not watery nonsense.
• 400g mushrooms, roughly chopped — chestnut ones hold their bite well.

For the Pastry:

• 450g plain flour
• 225g salted butter, cold — I cut it straight from the fridge.
• 2 egg yolks — makes it rich and golden.
• 150ml cold water — not warm, or your pastry turns sad.
• 1 extra egg, beaten — for that shiny top.

How to Make It

Beef and Mushroom Filling

1. Warm up a splash of oil in a big heavy pan. Toss in the onion. Let it soften and get fragrant — don’t rush it.
2. While that’s going, coat your beef chunks in flour, salt and pepper. Hands are best here.
3. Turn up the heat and chuck the beef into the pan with the onions. Get some colour on it — not grey, you want that rich brown edge.
4. Pour in the stock. You want the meat just covered. Lid on. Low simmer for 40 minutes.
5. Take the lid off. Let it bubble away gently for another 30 minutes so the gravy thickens and deepens.
6. Stir in the mushrooms and cook for 10 more minutes. Let everything cool completely — trust me, hot filling and pastry is a bad mix.

Pastry

7. In a food processor (or by hand, if you’re old school), blend flour and cold butter until it looks like breadcrumbs.
8. Mix in the egg yolks, then drizzle in the cold water until it just comes together.
9. Tip it onto a floured counter, bring it into a dough ball, and chill in the fridge for 30 minutes.

Assembling the Pie

10. Heat the oven to 200°C (180°C fan) / 400°F.
11. Roll out half your pastry to fit your pie dish — around 24cm wide. Should be about as thick as a pound coin.
12. Drape it into the dish with a bit hanging over the edges.
13. Spoon in the chilled beef and mushroom mix.
14. Roll the rest of the pastry for the lid. Pop it on top, pinch to seal, and trim the edges.
15. Brush the top with beaten egg and poke a few holes so it doesn’t puff up like a balloon.
16. Bake for 45–50 minutes until golden and bubbling.

Common Mistakes (and How Not to Make ‘Em)

Why’s my beef chewy?
You didn’t cook it long enough. Give it time — stewing steak needs patience.

Why did my pastry go soggy underneath?
Your filling was probably too hot when it hit the crust. Chill it first. Every time.

My gravy disappeared!
You simmered too hard. Keep it low and slow, and top up with stock if it’s reducing too fast.

Forgot to egg wash — is it ruined?
Not ruined, just pale. It’ll still taste great, but the shine will be missing. Been there.

Storage and Reheating

Fridge:
Wrap the leftovers and store in an airtight container. Lasts 3–4 days.

Freezer:
Cool it fully, wrap well (foil + clingfilm is safest), and freeze for up to 3 months.

To Reheat:

• Oven: 175°C / 350°F for 20–25 mins, loosely covered with foil.
• Microwave: Medium power, 1–2 mins per portion. Add a splash of water if it’s dry.
• Frying pan: Yep — sounds mad, but low heat in a pan with a lid brings it back to life.

What to Serve It With

• Creamy mashed potatoes — because the gravy needs somewhere to go.
• Steamed greens — peas, green beans, or cabbage with a bit of butter.
• A pint of ale — or red wine, if you’re feeling posh.

FAQs

Can I prep it ahead of time?
Yes. Cook the filling and make the pastry a day ahead. Just assemble and bake when ready.

Can I use puff pastry?
Of course! Mary’s pastry is gorgeous, but shop-bought puff works a treat if you’re in a hurry.

Can I use different mushrooms?
Absolutely. Chestnut, portobello, or even a mix of wild mushrooms for a fancier version.

Can I do mini pies instead?
Yes — ramekins or small pie tins work great. Just cut down the baking time by 10 minutes.

Try More Recipes:

• Mary Berry Chicken Supreme Recipe
• Mary Berry Venison Casserole
• Mary Berry Salmon And Broccoli Quiche