Mary Berry Steak and Mushroom Pie is made with stewing steak, button mushrooms, onion, flour, local ale, sunflower oil, puff pastry, and a beaten egg. This hearty Steak and Mushroom Pie recipe creates a delicious dinner that takes about 2 hours and 40 minutes to prepare and can serve up to 4-6 people.
Ingredients Needed
- 2–3 tablespoons sunflower oil
- 500g (1 lb 2 oz) stewing steak, cubed
- 1 large onion, chopped
- 2 tablespoons flour
- 1 × 500ml (18 fl oz) bottle of local ale
- Salt and freshly ground black pepper
- 225g (8 oz) button mushrooms, quartered
- 280g (10 oz) all-butter puff pastry
- Beaten egg, to glaze
How To Make Steak And Mushroom Pie
- Prepare Pie Dishes: You will need 4–6 individual pie dishes or 1 large 1.75 litre (3 pint) pie dish.
- Brown the Steak: Measure the oil into a pan. Add the steak and quick fry on the Boiling Plate until browned, working in batches if needed. Remove with a slotted spoon and set aside.
- Cook the Onions: Add the onion to the pan and fry for a few minutes. Stir in the flour and cook for 1 minute, then slowly add the ale.
- Combine Ingredients: Return the meat to the pan, season with salt and pepper, and add the mushrooms. Bring to a boil, cover with a lid, and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender. Once done, turn into a pie dish and leave to cool.
- Prepare the Pastry: Roll out the pastry to cover the top of the pie. Glaze with the beaten egg.
- Bake: Place on the grid shelf on the floor of the Roasting Oven and cook for 20–25 minutes until the pastry is golden brown and the meat is heated through.
Recipe Tips
- Brown the Meat Properly: Make sure to brown the steak well in batches. This adds depth to the flavor and prevents steaming.
- Let the Filling Cool: Allow the meat filling to cool before adding the pastry. This prevents the pastry from becoming soggy.
- Check the Pastry Thickness: Roll out the puff pastry to about 3mm thick for a nice, flaky crust. Too thin may lead to tearing.
- Egg Wash for Shine: Glaze the pastry with a beaten egg before baking for a beautiful golden color.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Steak and Mushroom Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking tray and cover it loosely with foil to prevent over-browning. Heat for about 20–25 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 pie (serves 4-6)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 20g
Try More Mary Berry Recipes:
- Mary Berry Clafoutis Recipe
- Mary Berry Apple Upside Down Cake
- Mary Berry Baked Apples
- Mary Berry Dauphinoise Potatoes
Mary Berry Steak And Mushroom Pie
Description
Mary Berry Steak and Mushroom Pie is made with stewing steak, button mushrooms, onion, flour, local ale, sunflower oil, puff pastry, and a beaten egg. This hearty Steak and Mushroom Pie recipe creates a delicious dinner that takes about 2 hours and 40 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Prepare Pie Dishes: You will need 4–6 individual pie dishes or 1 large 1.75 litre (3 pint) pie dish.
- Brown the Steak: Measure the oil into a pan. Add the steak and quick fry on the Boiling Plate until browned, working in batches if needed. Remove with a slotted spoon and set aside.
- Cook the Onions: Add the onion to the pan and fry for a few minutes. Stir in the flour and cook for 1 minute, then slowly add the ale.
- Combine Ingredients: Return the meat to the pan, season with salt and pepper, and add the mushrooms. Bring to a boil, cover with a lid, and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender. Once done, turn into a pie dish and leave to cool.
- Prepare the Pastry: Roll out the pastry to cover the top of the pie. Glaze with the beaten egg.
- Bake: Place on the grid shelf on the floor of the Roasting Oven and cook for 20–25 minutes until the pastry is golden brown and the meat is heated through.
Notes
- Brown the Meat Properly: Make sure to brown the steak well in batches. This adds depth to the flavor and prevents steaming.
- Let the Filling Cool: Allow the meat filling to cool before adding the pastry. This prevents the pastry from becoming soggy.
- Check the Pastry Thickness: Roll out the puff pastry to about 3mm thick for a nice, flaky crust. Too thin may lead to tearing.
- Egg Wash for Shine: Glaze the pastry with a beaten egg before baking for a beautiful golden color.
Mary Berry Steak And Mushroom Pie