Mushroom and Steak Pie
Everyone love a pie! Slow cook the beef, then bake in a pie. Delicious!
Prep: 30 min | Cook: 6-8 hrs | Serves: 4
Mushroom and Steak Pie
Stage 1:
1 tbsp butter
1kg chuck, rump or oyster blade beef steak, fat trimmed
1 brown onion, halved and sliced
6 white cup mushrooms, sliced
Stage 2:
3 tbsp wholemeal plain flour
1 cup beef stock
1 tbsp dijon mustard
¼ cup cooking cream
2 tsp minced garlic
Stage 3:
3 sheets puff or shortcrust pastry
1 egg, whisked, for glazing
01 Heat butter in a large frypan over high heat. Add beef + cook for 2 mins on each side, until browned. Transfer beef and juices to a slow cooker.
02 Add remaining stage 1 ingredients to the frypan. Cook for 5 minutes, stirring often. Stir in flour and cook for 1 minute. Add to slow cooker.
03 Mix stage 2 ingredients in a jug and pour over beef. Season and cover with a lid. Cook for 5 hours on high or 8 hours on low, or until tender. Shred beef once cooked.
04 Preheat oven to 180°C. Grease a 25cm pie dish and line with pastry. Blind bake for 10 mins. Remove from oven and scoop beef mixture onto pastry. Top with pastry + brush with egg. Bake in the oven for 30 mins.
Dietaries:
For an egg free option omit the egg glaze.
MORE PASTRY RECIPES
SHARE THIS RECIPE