Description of this recipe: This Steak & Mushroom Pie is a celebration of rich, savory flavors encased in a flaky, golden-brown puff pastry crust. It’s a comforting and satisfying dish perfect for a cozy night in, a family gathering, or any occasion that calls for a little bit of indulgence. Tender steak, earthy mushrooms, and a creamy sauce combine to create a symphony of textures and tastes that will leave you craving more.
Why you will love this recipe: This isn’t just any pie; it’s a hug in a dish. You’ll love how easily the recipe comes together, even with using ready-rolled puff pastry. The combination of tender steak, sautéed mushrooms, and a luscious crème fraîche sauce is simply divine. It’s a guaranteed crowd-pleaser that’s both impressive and incredibly comforting. The ease of using pre-made pastry takes the stress out of homemade pie making and means you can spend more time enjoying the cooking process. And, it is versatile! Feel free to add or adjust vegetables to make this recipe your own.
Introduction
The allure of a homemade pie is undeniable. But let’s face it, sometimes time is short, and the thought of making pastry from scratch can be daunting. That’s where this recipe shines. It embraces the convenience of ready-rolled puff pastry without sacrificing the incredible taste and satisfaction of a truly homemade meal.
This Steak & Mushroom Pie is a wonderful way to transform humble ingredients into a culinary masterpiece. The steak, tenderized by slow cooking in a flavorful sauce, melts in your mouth, while the earthy mushrooms add depth and complexity. The creamy crème fraîche binds everything together, creating a velvety texture that complements the flaky puff pastry.
This dish is not only delicious but also adaptable. You can easily adjust the ingredients to suit your preferences and dietary needs. Consider adding different vegetables, such as carrots or peas, for added nutrition and color. For a richer flavor, use a higher-quality beef stock or add a splash of red wine to the sauce.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be accessible and enjoyable. So, roll up your sleeves, gather your ingredients, and prepare to create a Steak & Mushroom Pie that will warm your heart and soul.
Ingredients:
- 1 tbsp oil (vegetable or olive oil)
- 1 garlic clove, crushed
- Handful of frozen diced or sliced onions (no need to defrost)
- 1 tbsp butter
- 250g mushrooms, sliced (cremini, button, or a mix)
- 1 tbsp plain flour (all-purpose flour)
- 500g beef sizzle steak, sliced thinly (sirloin, ribeye, or skirt steak)
- 150ml beef stock (low sodium is recommended)
- 150g crème fraîche
- ½ small bunch of parsley, chopped (optional)
- 320g ready-rolled puff pastry
- 1 egg, beaten
Preparation:
Step 1: Sauté the Aromatics and Mushrooms
Heat the oil in a large frying pan or skillet over medium heat. Add the crushed garlic and frozen onions and cook for 5-6 minutes, or until the onions have softened and become translucent. Frozen onions are a fantastic shortcut, saving you time and effort without compromising on flavor. The garlic will infuse the oil with its pungent aroma, setting the stage for the rest of the dish.
Next, add the butter to the pan. Allow the butter to melt and start to foam, creating a rich and nutty base for the mushrooms. Introduce the sliced mushrooms to the pan and cook for 5-8 minutes, stirring occasionally, until they have softened and any liquid they release has evaporated. The key here is to ensure that the mushrooms are properly browned, as this will enhance their flavor and add depth to the pie. Season generously with salt and freshly ground black pepper to taste. Once the mushrooms are cooked, remove them from the pan and set aside on a plate.
Step 2: Sear the Steak and Create the Sauce
In a bowl, combine the plain flour with a generous pinch of salt and pepper. Toss the thinly sliced beef steak in the seasoned flour, ensuring that each piece is evenly coated. This will help to tenderize the steak and create a slight thickening effect for the sauce.
Return the pan to the heat, adding a little more oil if necessary. Over high heat, fry the steak in batches for 3-4 minutes, until just browned on all sides. Do not overcrowd the pan, as this will lower the temperature and prevent the steak from browning properly. The goal is to sear the steak quickly, locking in its juices and flavor.
Once the steak is browned, add the sautéed mushrooms back to the pan. Pour in the beef stock, reduce the heat to medium, and cook for 5 minutes, stirring occasionally, until the sauce begins to thicken and bubble. This will allow the flavors to meld together and create a cohesive sauce.
Finally, stir in the crème fraîche and chopped parsley (if using). The crème fraîche will add a luxurious creaminess to the sauce, while the parsley will provide a burst of freshness and color. Season the sauce to taste with salt and pepper, if necessary.
Step 3: Assemble the Pie
Preheat the oven to 220°C (200°C fan/gas mark 7). Tip the steak and mushroom mixture into a 15cm x 25cm shallow pie dish. Ensure that the mixture is evenly distributed in the dish.
Unroll the ready-rolled puff pastry over the dish, carefully pressing it down along the rim and down the sides. Wet the rim and sides of the dish with a little water or milk to help the pastry stick and create a secure seal. This will prevent the filling from leaking out during baking.
Trim off any excess pastry, leaving a border down the side to help the lid stay in place. This border will also create a decorative edge to the pie.
Step 4: Bake the Pie
Cut two small slits in the top of the pie to allow steam to escape during baking. This will prevent the pastry from becoming soggy.
Use any offcuts of pastry to decorate the top of the pie, if desired. You can create simple shapes like leaves or stars, or get creative and make more intricate designs.
Brush the pastry with the beaten egg to give it a golden-brown and glossy finish. The egg wash will also help to seal the pastry and prevent it from drying out during baking.
Bake for 40 minutes, or until the pastry is golden and puffed up. Keep a close eye on the pie during baking to prevent it from burning. If the pastry starts to brown too quickly, you can loosely cover it with foil.
Step 5: Rest and Serve
Remove the pie from the oven and let it rest for 5-10 minutes before serving. This will allow the filling to settle and the flavors to meld together even further.
COOKING Rating:
- Skill Level: Easy to Moderate
- Difficulty: 3/5. This recipe is straightforward, but searing the steak properly and ensuring the pastry is well-sealed requires some attention.
Serving Suggestions:
Serve the Steak & Mushroom Pie hot, straight from the oven. It’s delicious on its own, but you can also pair it with:
- Mashed potatoes or sweet potato mash
- Steamed green vegetables like broccoli, asparagus, or green beans
- A fresh green salad with a light vinaigrette
- Chunky bread for soaking up the sauce
Tips:
- Steak Selection: Sizzle steak is a cost-effective option, but feel free to use sirloin, ribeye, or skirt steak for a richer flavor.
- Mushroom Variety: Experiment with different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, for a more complex flavor profile.
- Spice it up: Add a pinch of chilli flakes with the mushrooms for a bit of heat!
- Make Ahead: The filling can be made a day in advance and stored in the refrigerator. Assemble the pie just before baking.
- Freezing: The pie can be frozen before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then foil. If freezing after baking, allow it to cool completely before wrapping.
- Pastry Perfection: For an extra flaky crust, brush the pastry with melted butter instead of egg wash.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (estimated, per serving):
- Calories: 650-750 kcal
- Protein: 35-45g
- Sodium: 600-800mg (depending on stock and seasoning)
Conclusion
This Steak & Mushroom Pie is a guaranteed crowd-pleaser that’s perfect for any occasion. Its combination of savory flavors, tender steak, and flaky puff pastry will have everyone coming back for seconds. So, gather your ingredients, follow the steps, and prepare to enjoy a truly comforting and delicious meal. Enjoy!
Questions and Answers:
Q1: Can I make this pie vegetarian?
A: Absolutely! To make this pie vegetarian, substitute the beef sizzle steak with a hearty vegetarian alternative, such as lentils, crumbled tempeh, or a mix of roasted vegetables like butternut squash, sweet potatoes, and parsnips. Ensure that your beef stock is replaced with vegetable stock for this pie to remain vegetarian.
Q2: I don’t have crème fraîche. Can I use something else?
A: Yes, you can substitute crème fraîche with sour cream or heavy cream. Sour cream will add a slight tanginess, while heavy cream will provide a richer, more decadent flavor. You can also use a combination of the two to achieve your desired taste and consistency.
Q3: Can I use a different type of pastry?
A: While puff pastry is the classic choice for this pie, you can certainly experiment with other types of pastry. Shortcrust pastry will create a sturdier, more rustic pie, while filo pastry will result in a lighter, crispier crust. Keep in mind that the baking time may need to be adjusted depending on the type of pastry you use.
Q4: How can I prevent the bottom of the pie from getting soggy?
A: To prevent the bottom of the pie from getting soggy, ensure that the filling is not too wet. You can also blind bake the pastry base for 10-15 minutes before adding the filling. Blind baking involves baking the pastry without the filling, using baking beans or rice to weigh it down and prevent it from puffing up. This will create a crispier base that is less likely to become soggy.
Q5: Can I add other vegetables to the pie?
A: Absolutely! Feel free to add other vegetables to the pie to customize it to your taste
