Steak and mushroom pies - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the filling
- 3 tbsp Olive oil
- 1 kg Steak (chuck or blade) cut into 2.5cm pieces
- 1 Onion(s) thickly sliced
- 2 Carrot(s) thickly sliced
- 2 tbsp Plain white flour
- 2 tbsp Worcestershire sauce
- 570 ml Beef stock
- Salt
- Pepper
- 8 Mushrooms large, quartered
For the pastry
- 450 g Shortcrust pastry (Or alternatively make your own, using our recipe).
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1
Heat the oven to 150°C, (fan 130°C, gas mark 2).
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2
Heat two tablespoons oil in a frying pan and add the meat in batches, until browned on all sides. Remove the meat from the pan as it browns and put into a large casserole or baking dish.
For this step you'll need:
- 2 tbsp Olive oil
- 1kg Steak (chuck or blade) cut into 2.5cm pieces
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3
Heat the remaining oil in the frying pan and cook the onion and carrots for about 5 minutes, until the edges are beginining to brown. Transfer to the casserole dish.
For this step you'll need:
- 1 tbsp Olive oil
- 1 Onion(s) thickly sliced
- 2 Carrot(s) thickly sliced
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4
Stir the flour into the frying pan, scraping up any residue from the pan. Add the Worcestershire sauce and beef stock, stirring all the time, and bring to a boil. Cook for 1 minute, stirring constantly. Season to taste and then pour into the casserole dish.
For this step you'll need:
- 2 tbsp Plain white flour
- 2 tbsp Worcestershire sauce
- 570ml Beef stock
- Salt
- Pepper
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5
Add the mushrooms to the dish and cook in the oven for 2 hours until the meat is tender.
For this step you'll need:
- 8 Mushrooms large, quartered
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6
Divide the meat mixture between 6 x 425 ml pie dishes and leave to cool. Heat the oven to 220°C (fan 200°C, gas mark 7).
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7
Roll out the pastry on a floured surface and cut out 6 rounds (you may need to re-roll the pastry to get all 6).
For this step you'll need:
- 450g Shortcrust pastry (Or alternatively make your own, using our recipe).
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8
Roll out the pastry trimmings into a strip about 7.5 x 35 cm and cut it into 6 to make borders for the pies. Dampen the edges of each dish with water and place a strip of pastry around the rim of each one, pressing down well.
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9
Dampen the pastry strips and place one pastry round on top of each dish and seal carefully. Flute the edges by pinching with your finger and thumb.
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10
Bake the pies for 25-30 minutes until the pastry is golden brown and the filling is piping hot.