Dinners and Mains
The Ultimate Comforting Steak and Mushroom Pie
This is the kind of pie that warms you from the inside out, featuring tender chunks of slow-cooked beef and earthy mushrooms smothered in a silky gravy. Wrapped in a flaky, buttery pastry crust, it is an honest, crowd-pleasing dish that makes any dinner feel like a special occasion.
- Prep
- 25 min
- Cook
- 150 min
- Serves
- 6
- Level
- Medium
- Per serving
- 680 kcal
Method
Season the beef generously with salt and pepper. In a large heavy-bottomed pot, sear the beef in batches until deeply browned on all sides. Remove and set aside.
In the same pot, add the mushrooms and cook until they release their liquid and turn golden. Remove and set aside with the beef.
Add the diced onion to the pot and cook until softened. Stir in the flour and cook for one minute to create a roux.
Slowly pour in the ale and beef stock while whisking to avoid lumps. Add the Worcestershire sauce and thyme sprigs.
Return the beef and mushrooms to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is fork-tender and the gravy is thick.
Preheat your oven to 400°F (200°C). Transfer the filling into a large pie dish and let it cool slightly (this prevents the pastry from melting).
Drape the puff pastry over the dish, trimming the edges. Slice a small cross in the center to let steam escape.
Brush the pastry thoroughly with the beaten egg wash.
Bake for 25-30 minutes until the pastry is puffed and deep golden brown. Let it rest for 5 minutes before serving.
Notes
Don't rush the browning of the meat; that deep brown crust is where all the flavor for your gravy comes from.
Make sure your filling has cooled down before adding the pastry lid to ensure the bottom of the crust doesn't get soggy.
If the gravy is too thin after simmering, let it bubble uncovered for the last 10 minutes to reduce and thicken.
Use a pie funnel if you have one to support the pastry and keep it from sinking into the gravy.
