Steak And Mushroom Pot Pies Recipes

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MCGUIRE'S STEAK AND MUSHROOM PIE



McGuire's Steak and Mushroom Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13

8 ounces unsalted butter
2/3 cup all-purpose flour
1/2 cup diced onions
1/2 cup red wine
1/4 cup roasted garlic
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
8 ounces crimini mushrooms, quartered
8 ounces portobello mushrooms, sliced 1/2-inch thick
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and cubed
4 sheets puff pastry

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 AND MUSHROOM PIE



Steak and Mushroom Pie image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 potpie

Number Of Ingredients 7

1 ounce unsalted butter
6 ounces organic top sirloin steak, cut into bite-size cubes
1 cup sliced button mushrooms
1/2 cup brown gravy
Salt and freshly ground black pepper
1 precooked potpie shell, top and bottom
Mashed potatoes and vegetables, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
  • Bake until heated through, about 15 minutes.
  • Serve with your favorite mashed potatoes and vegetables.

STEAK AND ALE PIE WITH MUSHROOMS



Steak and Ale Pie with Mushrooms image

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

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.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

STEAK AND MUSHROOM POT PIES



Steak and Mushroom Pot Pies image

Portable or "stay at home", these make for a nice "tuck". Redbook December 2009

Provided by JackieOhNo

Categories     Vegetable

Time 44m

Yield 4 serving(s)

Number Of Ingredients 15

1 sheet frozen puff pastry, thawed
2 tablespoons olive oil
1 lb filet of beef, cut into 1/2-inch cubes
3/4 lb mixed mushrooms, sliced
1 large onion, cut into 1/2-inch dice
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
2 garlic cloves, finely chopped
2 tablespoons flour
1 1/2 cups reduced-sodium beef stock or 1 1/2 cups beef broth
1 cup frozen peas and carrot
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 large egg
1 tablespoon water

Steps:

  • Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
  • Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
  • Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
  • Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

BEEF AND MUSHROOM POTPIES



Beef and Mushroom Potpies image

All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups cubed peeled potatoes
1 pound beef top sirloin steak, cut into 1/4-inch pieces
2 tablespoons olive oil, divided
1 large red onion, chopped
2 cups sliced fresh mushrooms
1 cup frozen sliced carrots
1 cup frozen peas
2 tablespoons ketchup
1 teaspoon pepper
1 tablespoon cornstarch
1 cup sour cream
1 cup beef gravy
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.

Nutrition Facts : Calories 713 calories, Fat 35g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 5g fiber), Protein 36g protein.

STEAK POT PIE



Steak Pot Pie image

When I was growing up, Mom let us pick our birthday meals. This one was a frequent choice. I made sure to copy down the recipe to use in my own home years later.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 pound beef top round steak, cut into 1/2-inch cubes
1 small onion, sliced and separated into rings
2 tablespoons canola oil
1-1/2 cups beef broth
1 cup cubed cooked potatoes
CRUST:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons shortening
2 to 3 tablespoons cold water
1 teaspoon milk

Steps:

  • In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.

Nutrition Facts :

STEAK & MUSHROOM PIE



Steak & Mushroom Pie image

Comforting moist pie from "The Hairy Bikers" GF Nov 11

Provided by paulkiely

Time 3h25m

Yield Serves 4

Number Of Ingredients 0

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.

BEEF, MUSHROOM AND GUINNESS® PIE



Beef, Mushroom and Guinness® Pie image

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Provided by Melanie Booth

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

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.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

STEAK & MUSHROOM SHORTCUT PASTRY PIE



Steak & Mushroom Shortcut Pastry Pie image

Entered for ZWT. By Australian chef Brigitte Hafner. Very English dish, but updated. Gravy beef is beef shin, also called diced beef; it is tougher and less expensive than chuck beef. If you can't find gravy beef, you can use stew meat. If you feel rich, indulge in blade steak. If you opt for refrigerated pie crusts, the secret is to brush it first with egg white and refrigerate for 10 minutes before putting in the filling (it keeps the pie crust from getting soggy). Most of the preparation time is for preparing the pie crust after the filling has completed, allowing the filling to cool off.

Provided by KateL

Categories     Pot Pie

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 19

700 g stew meat (1.5 lb.) or 700 g beef chuck (1.5 lb.)
2 tablespoons olive oil, for browning beef
salt and pepper, to taste
2 tablespoons olive oil, for browning onion and garlic
2 large onions, sliced
1 garlic clove, sliced
salt and pepper, to taste
50 g butter (3 1/2 tablespoons)
2 tablespoons flour
500 ml red wine (2 cups plus 1 tablespoon)
1 sprig rosemary
1 small piece orange rind
1 bay leaf
15 g dried porcini mushrooms, soaked in 1 cup water (1/2 oz. dried mushrooms) (optional)
400 g mushrooms, sliced (14 oz.)
270 g cold butter (2 sticks plus 3 tablespoons)
360 g flour (1 1/4 lbs., about 2 3/4 cups plus 2 tablespoons)
4 -5 tablespoons cold water
1 egg, separated

Steps:

  • FILLING:.
  • Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
  • Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
  • Add the butter and flour and cook for a few minutes, stirring.
  • Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
  • Cover and cook for 1 1/2 hours or until the meat is tender.
  • Add the mushrooms and cook for five more minutes, then leave to cool.
  • PASTRY:.
  • Take the butter out of the fridge half an hour before using.
  • Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
  • Preheat oven to 180C/350°F.
  • Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
  • Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
  • ASSEMBLE:.
  • Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
  • Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
  • Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.

Nutrition Facts : Calories 861.8, Fat 56.4, SaturatedFat 30.2, Cholesterol 148.5, Sodium 1053.1, Carbohydrate 62, Fiber 3.5, Sugar 4, Protein 14.4

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SPEEDY TEXAS TOAST TOPPED STEAK & MUSHROOM POT PIE
2022-02-08 Heat reserved skillet over medium-high heat. Cook beef, in 2 batches, for 3 to 5 minutes, stirring occasionally, until browned but still pink inside; transfer to a bowl. Add butter, mushrooms, onion, carrot, thyme and remaining ¼ tsp (1 mL) each salt and pepper to skillet. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes ...
From canadianliving.com
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STEAK & MUSHROOM PIE – WE HEART LOCAL BC
Begin by making the steak and mushroom filling. Add the olive oil into a large dutch oven (or large pot) and heat over medium-high heat. Once hot, add the beef, salt, and pepper and let it brown for 2-3 minutes per side. You may have to do this in batches so that the beef browns evenly. Once the beef is browned on all sides, remove it from the ...
From weheartlocalbc.ca
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STEAK AND MUSHROOM STROGANOFF POT PIE RECIPE - HOME CHEF
Cut mushrooms into 1/4" slices. Cut potatoes into 1/2" dice. Line a plate with a paper towel. Cut puff pastry into four evenly-sized strips. Place on towel-lined plate and top with another paper towel. Set aside at room temperature. Separate steak strips into a …
From homechef.com
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STEAK, ALE, AND MUSHROOM POT PIES {PALEO} - AN EDIBLE MOSAIC™
2016-03-28 Instructions. For the stew, add the ghee to a 5-quart pot over high heat. Add the beef and cook until browned, about 4 minutes. Add the beef stock, ale, and bay leaf and bring to a boil. Cover the pot, turn the heat down, and simmer until the beef is tender, but not falling apart, about 1 hour. Add the onion, carrot, mushrooms, Worcestershire ...
From anediblemosaic.com
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BEEF POT PIE RECIPE | STEAK AND MUSHROOM PIE | RADA CUTLERY
2016-02-24 Cube 4 boiled Yukon Gold potatoes. Pour a small amount of red wine into the pan that was used to cook the steak and cook down for 2 to 3 minutes. Pour this mixture iinto the pan with the mushroom mixture. Add another 1/2 to 1 cup red wine. Add 1 tablespoon beef base and 1 teaspoon Worcester sauce to the vegetables.
From radacutlery.com
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STEAK AND MUSHROOM PIES | RECIPES | GOODTOKNOW
2007-08-21 Cover and cook in the oven for 1 hr 30 mins. Heat the rest of the oil in a clean frying pan and fry the mushrooms for 1-2 mins until browned. Add to the casserole and cook for a further 20-30 mins. Roll out the pastry on a lightly floured surface and cut out four 13cm (5in) rounds. Place on a baking sheet, glaze with beaten egg and use the tip ...
From goodto.com
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LEFTOVER STEAK & MUSHROOM PIES - FRUGAL HAUSFRAU
2018-11-11 Add mushroom, then 2 tablespoons of water. Cover and cook until the water is nearly gone, remove lid and continue to cook, stirring often until mushrooms start to turn golden. Add a little more water if the skillet is dry before mushrooms are picking up the color. When golden brown, add to bowl with steak.
From frugalhausfrau.com
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LOW-CARB STEAK AND MUSHROOM PIE - GRUMPY'S HONEYBUNCH
2018-09-14 Remove from microwave and set aside. Using the saute setting on the instant pot, add butter. Swirl it around with your stirring spoon to coat the bottom of the pan. When butter begins to bubble, place onions in instant pot. Cook and stir about 2 minutes. Add mushrooms, garlic salt, and pepper.
From grumpyshoneybunch.com
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STEAK AND MUSHROOM PIE - SO FLAVORFUL! - COOKTHESTORY
Allow to cool on the counter for 10 minutes. Preheat the oven to 400°F. Unroll the puff pastry and lay over steak mixture in the pie plate. Crimp the edges using a fork. Poke holes all over the top of the pastry using a fork. Transfer the pie to the oven and bake until golden brown and bubbling, about 25-30 minutes.
From cookthestory.com
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EPIC CHUNKY BEEF AND MUSHROOM PIE | RECIPETIN EATS
2017-06-28 Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini. Sprinkle beef with salt and pepper. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef.
From recipetineats.com
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BEEFSTEAK AND MUSHROOM PIE | CANADIAN LIVING
2005-07-14 Add bacon to pan; cook until crisp, 5 to 8 minutes. Add to beef. Drain off fat from pan; melt butter over medium heat. Add onions and mushrooms; cook until liquid is evaporated, about 15 minutes. Stir in tomato paste; cook, stirring, for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in Guinness, mustard, salt and pepper ...
From canadianliving.com
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ENGLISH STEAK AND MUSHROOM PIES RECIPE | EAT SMARTER USA
For the filling, rinse mushrooms and slice thinly. Cut meat into bite-sized pieces and season with salt and pepper. Sauté meat in clarified butter. Pluck thyme leaves and add to meat. Pour stock and sherry over meat, bring to a boil, add thickener and season with salt and pepper. Add mushrooms and cook briefly.
From eatsmarter.com
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STEAK, CHEESE & MUSHROOM POT PIES RECIPE | BEEF + LAMB NEW …
1. Preheat over to 160°C. 2. Season the beef and shake in a bag with the flour to coat. 3. Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan. 4. Brown the beef in batches, transfer to a plate and set aside.
From recipes.co.nz
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STEAK AND MUSHROOM POT PIES - RECIPES NOW
For the filling, brown the beef in a large pot. Remove and set aside. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes). Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs. Pour in the stock and add the browned beef back into the pot. Stir to combine ...
From lazizzrecipes.blogspot.com
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BEST-EVER STEAK AND MUSHROOM PIE - SUGAR SALT MAGIC
2020-06-21 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.
From sugarsaltmagic.com
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STEAK, ONION AND MUSHROOM PIE RECIPE | WOOLWORTHS
This pie filling is great to use when making smaller pies in a pie maker. Method. Step 1. Chop the onion and mushrooms. Step 2. In a pot add the olive oil, onions and mushrooms. Step 3. Then add the steak (it is optional to cut before adding to the pot) Step 4.
From woolworths.com.au
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STEAK AND MUSHROOM PIE — SAM THE COOKING GUY
2022-01-10 Let it cool completely, and put into a baking dish. Roll out the puff pastry to fit the dish, and place on the top, crimp or seal around the edges, then use a knife to make 4 or 5 vent holes. Turn the oven up to 400 degrees and bake approximately 30-40 minutes or until gorgeous. Let cool a bit before eating…if you can.
From thecookingguy.com
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RECIPE: PERFECT STEAK AND MUSHROOM POT PIE - ANRECIPES
See more ideas about steak and mushrooms, pot pie, recipes. A simple Steak and mushroom pie recipe for you to cook a great meal for family or friends. Spoon the beef mixture into a pie dish and brush the edge with beaten egg. Chicken pot pie has been a household staple forever, but sometimes, you just want something a little different. Steak and mushroom pot pie …
From anrecipes.com
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Top Asked Questions

What is steak and mushroom pot pie?
Rich, meaty steak and mushroom stew topped with golden, flaky pastry. This steak and mushroom pot pie is the quintessential comfort food. For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
How to cook steak and gravy in a pot pie?
Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
How to cook a steak with mushrooms and potatoes?
Directions 1 Preheat the oven to 350 degrees F. 2 Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. ... 3 Bake until heated through, about 15 minutes. 4 Serve with your favorite mashed potatoes and vegetables.
What is the best way to cook pot pies?
Filled with steak cheese and mushrooms, these pot pies are sure to satisfy cravings. Preheat over to 160°C. Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside.

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