Mary Berry Steak And Mushroom Pie

This easy Mary Berry Steak and Mushroom Pie is made with gravy beef or stewing steak, brown onion, mushrooms, plain flour, and salted butter. This hearty Steak and Mushroom Pie recipe is a savory dinner that takes about 2 hours to prepare and can serve up to 6 people.

Mary Berry Steak And Mushroom Pie Ingredients

For the Pie

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

For the Pastry

• 450 g of plain (AP) flour (1 pound)
• 225 g of salted butter (8oz), chilled and cut into small pieces
• 2 egg yolks
• 150 ml of cold water (5 fl oz)
• 1 egg, lightly beaten

How To Make Mary Berry Steak And Mushroom Pie

1. Prepare the onion: Cook the onion in a large casserole pan over medium heat until softened, stirring occasionally to prevent sticking.
2. Coat the meat: Mix the flour, salt, and pepper into the meat cubes, ensuring each piece is evenly coated with the seasoned flour mixture.
3. Brown the meat: Heat the pan on high, add the steak and onion mixture, and cook until the meat is sealed and browned on all sides.
4. Simmer the meat: Cover the browned beef with beef stock, lower the heat to low-medium, and simmer, covered, for 40 minutes, stirring occasionally.
5. Reduce the gravy: Remove the cover and simmer for an additional 30 minutes to decrease the gravy, stirring occasionally as the liquid reduces by half.
6. Add mushrooms: After the beef is tender, season to taste, add the roughly chopped mushrooms, and chill the mixture until ready to assemble the pie.
7. Prepare the pastry: Process the flour and butter in a food processor until bread crumbs form, then blend in the egg yolks just until combined.
8. Combine the dough: Slowly add the cold water until the dough clumps together, then pull the dough together with your hands on a lightly floured surface.
9. Chill the dough: Refrigerate the dough in plastic wrap for 30 minutes if the day is warm before continuing.
10. Preheat the oven: Preheat the oven to 200°C (400°F) or 180°C (fan-forced).
11. Roll the pastry: Roll half of the pastry to fit the bottom of a 24cm (9.5 inch) pie plate and 3–4 mm thick on a floured board.
12. Assemble the base: Lay the pastry on the pie plate, overhanging the lip, and brush water around the pastry base.
13. Add the filling: Add the chilled meat and mushroom mixture, then roll out the second half of the pastry dough to cover the top.
14. Seal the pie: Cover the pie, overhanging the edges, and seal the edge by pinching the edges all the way around with one thumb and forefinger and your other.
15. Prepare for baking: Brush a beaten egg on the pie’s top and poke four holes for steam to escape during baking.
16. Bake the pie: Bake for 45–50 minutes until the pastry is cooked through and the top is golden brown and crispy.

Recipe Tips

• Use cold butter: Chilling the butter helps create a flaky pastry crust. Cut it into small pieces before incorporating it into the flour.
• Avoid overworking dough: Handle the dough as little as possible to keep the pastry light and tender. Overworking can make it tough.
• Cook mushrooms separately: Sauté mushrooms before adding them to the filling to reduce excess moisture and enhance their flavor.
• Rest the dough: Letting the dough rest in the refrigerator for at least 30 minutes prevents shrinkage during baking.

What To Serve With Steak And Mushroom Pie

Serve your hearty Mary Berry Steak and Mushroom Pie with roasted garlic mashed potatoes, sautéed green beans with almonds, honey-glazed carrots, crusty herb bread, and creamy coleslaw.

You can also pair it with roasted beet salad, and parmesan asparagus for a balanced meal.

How To Store Steak And Mushroom Pie

To Refrigerate: Let the pie cool completely before covering it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days to maintain freshness.

To Freeze: Wrap the cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Steak And Mushroom Pie

In The Oven: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover with foil to prevent burning. Heat for 25-30 minutes until warmed through; or until the internal temperature reaches 75°C (165°F).

In The Microwave: Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through; or until heated evenly.

In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the pie slice in the basket and cook for 8-10 minutes. Check halfway through for even heating; or until the crust is crisp.

Frequently Asked Questions

Can I use a different type of meat for this pie?

Yes, you can use different cuts of beef such as chuck or brisket. Make sure the meat is suitable for slow cooking. Other meats like lamb or chicken can work but adjust cooking times accordingly.

How do I prevent the pastry from becoming soggy?

To prevent soggy pastry, ensure the filling is thick and not too liquid. Also, pre-bake the bottom crust for 10 minutes at 180°C (350°F) before adding the filling.

Can I prepare the filling in advance?

Yes, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator. This allows the flavors to develop further, making the pie even tastier when baked.

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

Try More Mary Berry Recipes:

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