Steak And Mushroom Pie Recipes

STEAK AND MUSHROOM PIE

Steps:

• Preheat oven to 375F. Mix together olive oil, diced beef, salt and pepper. Spread flat on sheet pan and cook in oven at 375 degrees until browning occurs. Remove from oven and turn heat to 350F. In a large sauce pan over medium heat, sauté celery, carrots and onions until tender, add mushrooms, thyme and rosemary and continue to cook until mushrooms have softened. Deglaze with red wine, by pouring wine into pan and using spatula to dig up the bits on the pan. Add cooked beef to vegetables. Add water and bring to a boil. While this is happening make roux: Over medium low heat melt butter in pot on stove and add flour. Stir to combine Cook roux for approximate 3-4 minutes. Add some beef stock slowly to the roux and whisk vigorously to avoid lumping. Mix everything together and let cool. Add beef filling to pastry lined pie plate, brush edges with egg yolk. Top with pie crust and brush with egg yolk. Make 2-3 cuts in centre to allow air to vent. Cook at 350F until golden brown. If you're using packaged crust check the time on the box. Puffed pastry can be as quick as 20 minutes, other pie pastry takes longer.

ENGLISH STEAK AND MUSHROOM PIE

Steps:

• In a large casserole pan, sauté the onion over medium heat until softened.
• Mix together the flour, salt and pepper then mix it through the cubed beef. Turn the heat up to high, then add the beef to the pan with the onion and cook until sealed all over.
• Add enough stock to cover the beef and bring it to a boil. Reduce the heat to low-medium and bring it to a simmer. Cover, stirring occasionally to stop it sticking for about 40 minutes. Remove the lid and cook for a further ½ hour to reduce the gravy.
• If the gravy gets too thick you can add a little more stock or a little water but you want it quite thick. The liquid should reduce by about half, remembering to stir every so often.
• Once the meat is tender, adjust the seasoning, then add the mushrooms and leave the mixture to cool.
• To a food processor, add the flour and butter and process until it looks like bread crumbs. Add the egg yolks and blitz just enough to combine. With the food processor on low, slowly add the water until the dough starts to clump together.
• Tip the dough out onto a lightly floured surface and just pull together with your hands. If it's a warm day, wrap the dough in plastic wrap and place in the fridge for ½ an hour before continuing.
• Preheat the oven to 200C / 400F / 180C fan forced.
• On a floured surface, roll out half the pastry large enough to fit the bottom of a 24cm (9.5 inch) pie dish and about 3-4mm thick. Lay into the bottom of the pie dish making sure it overhangs the lip a little.
• Add the cold meat and mushroom mixture into the dish and brush a little water around the edge of the overhanging pastry base.
• Now roll out the second half of the pastry dough and lay it over the top, making sure it overhangs the edges also. Using the thumb and forefinger of one hand and the forefinger of your other hand, pinch the edges together all the way round to seal the edge of the pie. Brush the top of the pie all over with a beaten egg, then poke 4 holes in the top (so that steam can escape).
• Bake for 45-50 minutes or until the pastry is cooked and the top is golden all over.

STEAK AND MUSHROOM PIE

Steps:

• Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
• Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
• Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
• Preheat oven to 400 F degrees.
• Finish the dish: Pour the stew into a 9x13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.

STEAK AND ALE PIE WITH MUSHROOMS

Steps:

• Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
• Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
• Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

MCGUIRE'S STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

STEAK & MUSHROOM PIE

Steps:

• Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.
• Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.
• Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.
• Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.
• To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture, bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
• Heat oven to gas 6 200C/180C fan. Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. HANDY TIP!! To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.

STEAK AND MUSHROOM PIE

Steps:

• I like to marinate venison in some red wine for a couple hours, but this is not neccessary.
• Cut steak or roast in chunks, season to your taste, and brown in oil and 1 Tblsp butter.
• Reduce heat and saute mushrooms, onions, garlic, and thyme in the same pan until tender.
• Transfer meat and mushrooms to pie dish, leaving juices.
• To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
• Stir in broth until a smooth gravy is formed.
• Stir in sherry.
• Pour over meat and mushrooms in pie dish and begin baking @ 400 for 30 minutes.
• Lay rolled up crescent rolls or biscuits on top and bake 15 minutes more or until browned.

STEAK & MUSHROOM PUFF PASTRY PIE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
• Add in mushrooms and cook until browned.
• Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Return the beef to the skillet.
• Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
• Season with salt and black pepper to taste.
• Set oven to 400 degrees F.
• Transfer the beef mixture to a greased casserole dish.
• Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
• In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
• Bake for 20 minutes or until the pastry is fuffed and golden brown.