Steak & Mushroom Pie

Makes one large pie.


5 tbsp olive oil

700g Beef Chuck steak, cut into approx. 4cm pieces

Salt, fresh ground black pepper

1 cup red wine

2 onions, diced into 2cm pieces

2 carrots, cut into 2cm pieces

3 cups button or swiss brown mushrooms, halved

4 clove garlic, smashed

4 sprigs thyme

3 tbsp tomatopaste

1/3 cup plain flour

2 tbsp Dijon mustard (optional)

750ml beef stock/broth

1 x 30cm square sheet puff pastry

1 egg yolk


Preheat an oven to 170C.

Heat a large frying pan over a high heat and add a little of the olive oil. Sear the beef in batches, do not overcrowd the pan and brown on all sides. Season with salt and pepper during cooking. Transfer the cooked beef to a plate once caramelised.

After all the beef is cooked, deglaze the pan by adding the red wine and 1 cup of water, then pour this into a jug and set aside.

Heat a deep casserole dish or frying pan that can go in the oven, over a medium high heat.

Heat 3 tbsp of olive oil and then add the onion, carrot and a good pinch of salt. Cook this for 5 minutes stiring, then add the mushrooms, garlic, thyme and cook for 3 minutes longer, increasing the heat if needed.

Add the tomato paste, flour and mustard (if using) and cook out for 2 minutes, stirring. Slowly add the wine mixture and the stock while stirring. Increase the heat gradually, bringing to the boil until thickened. Add the beef.

Cover with baking paper, pressing it onto the beef mix and transfer to the hot oven for 45 minutes - 1 hour. Check your mix as it may need a little longer. You want the beef tender but not falling apart.

Allow to cool until warm if making the pie straight away or cool and refrigerate for up to 4 days if making ahead.

Transfer the mix to a large, pie dish approx. 28cm round and 5-6cm deep. Cover with the pastry, pressing around the edges to secure all around.

Brush the pastry with the egg yolk and cut 4 small slits in the middle using a small knife.

Cook the pie in a 180C oven for 25-35 minutes depending if the mix of warm or fridge cold.

Serve with mash potato, if desired, and a nice simple salad.




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