Steak and Mushroom Pie

By Ollie Clark


1 Beaten egg to glaze
450 ml Beef stock
125 g Button mushrooms
1 Medium onion, skinned and sliced.
200 g Puff pastry
Salt and pepper
2 tbsp Seasoned flour
700 g Stewing steak, cut into small even pieces.


  1. Coat the meat with seasoned flour then put in a large saucepan with sliced onion and stock.
  2. Bring to the boil, reduce the heat and simmer for 1 1/2 to 2 hours until the meat is tender. Season with salt and pepper to taste. Alternatively, cook for 2 hours in a covered casserole in the oven at 170C mark 3.
  3. Chill the meat and mushrooms then put into a 1.1 litre pie dish with enough of the gravy to half fill it.
  4. Roll out the pastry 2.5cm larger than the top of the dish. Cut off a 1cm strip from the edge of the pastry and put this strip round the dampened rim of the dish. Dampen the edges of the pastry with water and put on the top of the pie, without stretching the pastry; trim if necessary and knock up the edges (kind of squeeze all around to seal it). Brush the top of the pie with beaten egg.
  5. Bake in the oven at 220C mark 7 for 20 mins. Reduce the heat to 180C mark 4 and cook for a further 20 mins.


Replace the mushrooms with kidney as mushrooms taste like rubber.