zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Traditional steak & mushroom pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Traditional steak & mushroom pie

    Total time:  Ready in 2 hours

    Serves: 4

    Ingredients

    • 1 tbsp sunflower oil
    • 500g essential Waitrose British Diced Braising Steak
    • 1 onion, chopped
    • 2 carrots, thickly sliced
    • 2 tbsp plain flour
    • 2 sprigs thyme
    • 150ml red wine
    • 500ml beef stock
    • 250g Waitrose Chestnut Mushrooms, halved
    • 320g Jus-Rol Puff Pastry Sheet
    • 1 tbsp milk

    Method

    1. Heat the oil in a large saucepan and cook the steak over a high heat until nicely browned. Lift out with a slotted spoon and set aside. Add the onion and carrots to the pan and cook for a few minutes until beginning to brown, then stir in the flour and cook for a minute or two.

    2. Return the meat and any resting juices to the pan. Add the thyme, wine and stock, bring to a simmer then cover and cook gently for an hour until the meat is tender. Add the mushrooms and cook for a further 5 minutes.

    3. Preheat the oven to 200ºC, gas mark 6. Spoon the filling into a roughly 30x22cm pie dish. Brush the rim of the dish with water then lay the pastry sheet on top. Trim away any overhanging pastry and press down firmly to seal. Using a small, sharp knife, lightly score the pastry surface in a cross-hatch pattern then brush with milk and bake for 25–30 minutes until risen and golden.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary