Steak And Wild Mushroom Pies 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.

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 MUSHROOM PIE

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.

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 AND WILD MUSHROOM PIES

Steps:

• Preheat oven to 200 degrees Celsius Cut out four 4 1/2 inch rounds of puff pastry. Place on a baking tray and score in a lattice pattern across the top. Brush with beaten egg and bake 10-15 minutes until golden.
• While pastry is cooking, heat 1 Tbsp oil in a skillet. Add mushrooms and stir-fry 2-4 minutes until softened. Season with salt and pepper and transfer to a plate. Add remaining oil to pan and cook half the steak. Stir fry 2-3 minutes and transfer to a plat, then repeat with other half of the steak.
• Pour the gravy into the pan, stir in mushrooms and simmer 4-5 minutes. Add the meat to the skillet and cook another minute or two. add between 50-75 ml water.
• Stir parsley into the sauce, divide mixture between four plates, and top each serving with a pastry 'lid'.
• Delicious with boiled new potatoes and a green salad.

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 POT PIES

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.