Mary Berry Steak And Mushroom Pie

Mary Berry Steak And Mushroom Pie

The Mary Berry Steak and Mushroom Pie recipe makes a delicious dish with tender cubes of beef in gravy, earthy mushrooms, and a buttery pastry top. This meal takes 2 hours and 35 minutes and makes enough for 8 people.

Try More Mary Berry Recipes:

💗 Why This Recipe Will Impress Your Guests

  • The combination of tender beef and savory mushrooms creates a rich and flavorful filling that is sure to satisfy your taste buds.
  • The buttery pastry crust adds a delightful crunch and complements the savory filling perfectly.
  • This recipe offers a comforting and hearty meal, perfect for cozy family dinners or special occasions.
  • With its easy-to-follow instructions, even beginner cooks can successfully recreate this delicious Mary Berry Steak and Mushroom Pie.

❓ What Is Mary Berry Steak And Mushroom Pie Recipe?

Mary Berry Steak and Mushroom Pie is a traditional British dish featuring tender beef, earthy mushrooms, and a buttery pastry crust. It’s a flavorful and comforting pie named after the renowned British chef, Mary Berry.

Mary Berry Steak And Mushroom Pie
Mary Berry Steak And Mushroom Pie

📜 Mary Berry Steak And Mushroom Pie Ingredients

FOR THE PIE

  • 2 tablespoons olive oil (notes)
  • 1 large brown onion, roughly chopped
  • 1 kg gravy beef or stewing steak, trimmed of fat and cut into cubes (2.2 pounds)
  • ¼ cup plain (AP) flour (35g / 1oz)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 litre beef stock, plus a little extra (4 cups)
  • 400 g mushrooms, chopped roughly

FOR THE PASTRY

  • 450 g plain (AP) flour (1 pound)
  • 225 g salted butter (8oz)
  • 2 egg yolks
  • 150 ml cold water (5 fl oz)
  • 1 egg extra, lightly beaten

👩‍🍳 How To Make Mary Berry Steak And Mushroom Pie?

FOR THE FILLING:

  1. Cook the onion in a large casserole pan over medium heat until softened.
  2. Mix the flour, salt, and pepper into the meat cubes. Heat the pan on high, add the steak and onion, and seal all over.
  3. Cover the beef with stock and cook. Lower the heat to low-medium and simmer. Cover and stir occasionally to prevent sticking for 40 minutes. Leave the cover off and simmer for another ½ hour to decrease the gravy.
  4. If the gravy is too thick, add stock or water, but keep it thick. Stir occasionally as the liquid reduces by half.
  5. After tenderizing the beef, season it, add the mushrooms, and chill.

TO MAKE THE PASTRY:

  1. Process flour and butter in a food processor until bread crumbs form. Blend the egg yolks just until combined. Put the food processor on low and slowly add water until the dough clumps.
  2. Pull the dough together with your hands on a lightly floured surface. Refrigerate dough in plastic wrap for ½ hour on warm days before continuing.

TO ASSEMBLE:

  1. Preheat the oven to 200°C/400°F/180°C fan-forced.
  2. Roll half the pastry to suit the bottom of a 24cm (9.5 inch) pie plate and 3–4 mm thick on a floured board. Lay on the pie plate, overhanging the lip.
  3. Brush water around the pastry base and add the chilled meat and mushroom mixture.
  4. Roll out the second half of the pastry dough and cover the top, overhanging the edges. To seal the pie’s edge, pinch the edges all the way around with one thumb and forefinger and your other. Brush a beaten egg on the pie’s top and poke four holes for steam.
  5. Bake for 45–50 minutes until the pastry is cooked and the top is golden.

💭 Recipe Tips

  • Use a thick cut of beef, like gravy beef or stewing steak, to make sure that the meat in the pie is soft and juicy.
  • Don’t cook the mushrooms for too long if you want to keep their structure and keep them from getting mushy.
  • Make sure that the dough is rolled out to the same thickness so that it bakes evenly and the pie is balanced.
  • Add a lot of salt and pepper to the filling to bring out the flavors of the beef and mushrooms.
  • After baking the pie, let it sit for a few minutes so the filling can set and it’s easier to cut and serve.

🥗 What To Serve With Steak And Mushroom Pie?

Mary Berry Steak and Mushroom Pie pair well with a variety of side dishes. Consider serving it with mashed potatoes, roasted vegetables, a fresh green salad, or buttered peas for a complete and satisfying meal.

Mary Berry Steak And Mushroom Pie
Mary Berry Steak And Mushroom Pie

🎚 How To Store Steak And Mushroom Pie?

  • In The Fridge. After cooling, wrap the Traditional Mary Berry Steak and Mushroom Pie in plastic wrap or store it in an airtight container. Store it in the fridge for 3–4 days.
  • In The Freezer. Wrap the traditional Mary Berry steak and mushroom pie securely in plastic wrap or aluminum foil to freeze without air pockets. Label a freezer-safe container or bag with the date. This can be frozen for 3 months.

🥵 How To Reheat Steak And Mushroom Pie?

  • In The Oven. Heat the oven to 350°F (175°C). Cover the pie loosely with aluminum foil on a baking sheet. Bake until hot, 20–25 minutes.
  • In The Microwave. Place pie pieces on microwave-safe plates. Heat for 1-2 minutes on medium power, stirring occasionally, until fully cooked.
  • On The Stovetop. Place pie slices in a skillet or frying pan. Warm through on low to medium heat, stirring periodically.

FAQs

Can I Make Steak And Mushroom Pie In Advance?

Yes, you can make steak and mushroom pie in advance. Prepare the filling and pastry separately and assemble them before baking.

How Do I Prevent The Pastry From Getting Soggy In A Steak And Mushroom Pie?

To prevent the pastry from getting soggy, blind-bake the bottom crust or brush it with a beaten egg before adding the filling.

How Do I Make A Creamy Sauce For Steak And Mushroom Pie?

Make a creamy sauce for steak and mushroom pie by adding a mixture of flour, butter, and milk to the cooked filling.

What Is The Best Cut Of Beef To Use For Steak And Mushroom Pie?

The best cut of beef for steak and mushroom pie is gravy beef or stewing steak, as they become tender and flavorful when slow-cooked.

Try More Mary Berry Recipes:

Mary Berry Steak And Mushroom Pie Nutrition Facts

Amount Per Serving

  • Calories (Cal):359
  • Total Fat (g):21.1
  • Saturated Fat (g):8.25
  • Trans Fat (g):0.11
  • Cholesterol (mg):26
  • Sodium (mg):428
  • Carbohydrates (g):29.3
  • Fibre (g):1.8
  • Sugars (g):2.8
  • Protein (g):13
  • Calcium (mg):17
  • Iron (mg):2.6

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Steak And Mushroom Pie

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 45 minutesTotal time:2 hours 35 minutesServings:8 servingsCalories:359 kcal Best Season:Summer

Description

The Mary Berry Steak and Mushroom Pie recipe makes a delicious dish with tender cubes of beef in gravy, earthy mushrooms, and a buttery pastry top. This meal takes 2 hours and 35 minutes and makes enough for 8 people.

Ingredients

    FOR THE PIE

  • FOR THE PASTRY

Instructions

    FOR THE FILLING:

  1. Cook the onion in a large casserole pan over medium heat until softened.
  2. Mix the flour, salt, and pepper into the meat cubes. Heat the pan on high, add the steak and onion, and seal all over.
  3. Cover the beef with stock and cook. Lower the heat to low-medium and simmer. Cover and stir occasionally to prevent sticking for 40 minutes. Leave the cover off and simmer for another ½ hour to decrease the gravy.
  4. If the gravy is too thick, add stock or water, but keep it thick. Stir occasionally as the liquid reduces by half.
  5. After tenderizing the beef, season it, add the mushrooms, and chill.
  6. TO MAKE THE PASTRY:

  7. Process flour and butter in a food processor until bread crumbs form. Blend the egg yolks just until combined. Put the food processor on low and slowly add water until the dough clumps.
  8. Pull the dough together with your hands on a lightly floured surface. Refrigerate dough in plastic wrap for ½ hour on warm days before continuing.
  9. TO ASSEMBLE:

  10. Preheat the oven to 200°C/400°F/180°C fan-forced.
  11. Roll half the pastry to suit the bottom of a 24cm (9.5 inch) pie plate and 3–4 mm thick on a floured board. Lay on the pie plate, overhanging the lip.
  12. Brush water around the pastry base and add the chilled meat and mushroom mixture.
  13. Roll out the second half of the pastry dough and cover the top, overhanging the edges.
  14. To seal the pie’s edge, pinch the edges all the way around with one thumb and forefinger and your other. Brush a beaten egg on the pie’s top and poke four holes for steam.
  15. Bake for 45–50 minutes until the pastry is cooked and the top is golden.

Notes

  • Use a thick cut of beef, like gravy beef or stewing steak, to make sure that the meat in the pie is soft and juicy.
  • Don’t cook the mushrooms for too long if you want to keep their structure and keep them from getting mushy.
  • Make sure that the dough is rolled out to the same thickness so that it bakes evenly and the pie is balanced.
  • Add a lot of salt and pepper to the filling to bring out the flavors of the beef and mushrooms.
  • After baking the pie, let it sit for a few minutes so the filling can set and it’s easier to cut and serve.
Keywords:Mary Berry Steak And Mushroom Pie

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