Tasty Steak Pie in a Rich Mushroom Gravy

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4 people
Meal course
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1 .
For the filling
3 whole
Shallots - quartered
500 grams
Beef steak - roughly chopped
1 tbsp
Olive oil
150 grams
Button mushrooms - halved
1 large
Carrot - peeled and sliced
150 ml
700 ml
Beef stock
1 tbsp
Plain flour
1 tsp
Dried thyme
2 whole
Bay leaf
1 tsp
440 g tin
Baked beans
2 .
For the pastry
225 grams
Plain flour
1/2 tsp
250 grams
Butter - Chilled and cut into cubes
150 ml
Ice cold water
1 medium
Egg - Beaten
Tasty Steak Pie in a Rich Mushroom Gravy

Tip – If you can make the filling the day before then it will be even tastier after all the flavours have soaked overnight.

  1. Head the oven to 150’C
  2. Start by frying the shallots and beef steak in the olive oil in a casserole dish until brown. Add the carrots for another 2 minutes just to fry off. Add the port and simmer until reduces by half and then stir in the flour so there are no lumps. Add the remaining ingredients, bring to the boil and then cover and cook in the oven for 2 ½ to 3 hours – stirring occasionally.
  3. For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. Meanwhile, cut the butter into small cubes.
  4. Using a round-bladed knife or dessert spoon, stir the butter into the bowl of flour so that is is well coated. Pour in the water and work quickly to bring the mixture together into a rough dough (don’t worry about any lumps. Gather the dough in the bowl using one hand, and then turn it onto the work surface. Squash the dough into a fat sausage shape without kneading. Wrap in cling film then for 15 minutes.
  5. Lightly flour the work surface and the pastry and roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm. Is it important to keep the corners nice and square. Turn the dough so that it would open up like a book and press the edges of the pastry together with the rolling pin. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there.
  6. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing.
  7. Chill the finished pastry for at least an hour
  8. Preheat the oven to 200C
  9. Flour the work surface, and then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess.
  10. Fill a pie dish with your beef mix
  11. Brush the edge of the pie dish with the beaten egg. Lift the pastry on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Make small incisions about 1cm apart and 1cm long around the edge of the pie. Cut a couple of slits in the centre of the pie to form a cross that will release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes until the pastry is firm.
  12. Bake for 30 minutes until the filling is bubbling and the pastry is golden-brown and puffed all over.

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