My super easy and really delicious steak and mushroom pie. Ready for the oven in just a few minutes, it’s the perfect midweek dinner.
What! It’s not a Christmas recipe! I know it’s only mid-November, but you may have noticed that I’m already in full Christmas mode (the temptation to put my tree up already is very strong but I’ll resist for another couple of weeks). However, as much as I’d like to only bake festive treats for the next six weeks, I do have to cook some regular food too (boring I know!). So today I’m sharing my recipe for Easy Steak and Mushroom Pie.
I enjoy spending time cooking but I’m currently in the process of realising that I need more quick and easy dinners in my life. That bit of time between picking Daniel up from school and eating dinner just seems to disappear (it’s 2 hours – where does it go?????).
This pie really is quick and simple (quick in terms of my time, but slow to cook), and can be made even easier by using ready chopped meat and vegetables (which I do 🙂 ), or missing off the pastry lid and just cooking the meat for longer. I have of course used ready-to-roll puff pastry (making my own wouldn’t be in the spirit of lazy cooking, and the TV chef world seems full of people saying it’s really good stuff, so who am I to argue).
Another huge advantage of this is that the meat filling is suitable for freezing so you can make a big batch and freeze it for individual dinners (just make sure it’s thoroughly defrosted in the fridge before you use it). I suspect that you could make up the pies and freeze them whole, but 1) I need my dishes too much to leave them sitting in the freezer, 2) They take up more freezer space (and I only have a little freezer) and 3) It’s harder to tell when the meat’s fully defrosted. So I just freeze the filling and add the lid later.
Easy Steak and Mushroom Pie
Active Time: 10 minutes (if you chop things yourself, otherwise it’ll be more like 5 minutes, and about 2 if you leave off the pastry!).
Total Time: 3 hours 30 minutes
- 1.2kg stewing/casserole steak
- 2 medium onions
- 500g mushrooms
- 250ml ruby port
- 2 beef stock cubes
- Cornflour (may be needed to help the sauce thicken)
- 2 tbsp redcurrant jelly
- 1 pack ready rolled puff pastry (exactly how much you’ll need depends on the shape and size of your pie dish)
- A little milk
- Pre-heat the oven to 170ºC/150ºC fan.
- Chop the steak (1.2kg) into chunks about 1″ square.
- Peal and slice the onions (2 medium). Slice the mushrooms (500g).
- Put the meat, mushrooms and onions into a large casserole dish.
- Add the port (250ml), 2 beef stock cubes and then add enough water to just cover the meat and vegetables.
- Pop a lid on and bake in the oven for 3 hours until the meat is soft and tender. At this point your sauce should be quite thick (like gravy). If it’s still a little watery then scoop out a couple of tablespoons of the hot liquid, and put it into a cup with a tablespoon of cornflower. Mix to combine and the stir it into the casserole.
- Mix in the redcurrant jelly (2 tbsp) and season with salt if needed (I tend to find that due to the salt content in the stock cubes I don’t need to add any more but it’s all down to your personal taste).
- Turn up the oven to 220ºC/200ºC fan
- Pour everything into a large pie dish (or six individual dishes), cut out your pastry to the right size and pop it on top. Gently press down the edges to help them stick to the top of the dish.
- Brush a little milk on top and pop it into the oven for 20-25 minutes until the pastry is golden brown.
Warning – this dish is stupidly hot when it comes out of the oven so let it sit for a few minutes before eating.
Calories: 520 kcal (26%), Fat: 21.3g (30%), Saturated Fat: 9.3g (46%), Carbohydrates: 23.7g (9%), Sugar: 7.9g (9%), Fibre: 2.1g (9%), Protein: 46.3g (93%), Salt: 1.4g (24%)
1 of your 5-a-day fruit and vegetables.
This is the estimated nutritional information serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
If you miss out brushing the milk on top of the pies these are dairy-free and you can make these corn-free by using regular wheat flour instead of cornflour to thicken the gravy if needed.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.