Traditional steak & mushroom pie

Traditional steak & mushroom pie

A hearty pie with juicy meat, flavourful mushrooms and a rich beef gravy, topped with a crispy pastry crust.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 45 mins
  • Total time2 hrs

Ingredients

  • 1 tbsp sunflower oil
  • 500g essential Waitrose British Diced Braising Steak
  • 1 onion, chopped
  • 2 carrots, thickly sliced
  • 2 tbsp plain flour
  • 2 thyme sprigs
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,764kJ/ 660kcals

Fat

28g

Saturated Fat

13g

Carbohydrates

46g

Sugars

9.1g

Fibre

6.1g

Protein

45g

Salt

1.3g

Rating details

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Overall rating (3/5)

3 out of 5 stars1 rating