Beef and Mushroom Pot Pie
Is there a match more made in heaven than the filling ingredients of this beef and mushroom pot pie? Well Mister doesn’t like mushrooms, so he would disagree. This beef and mushroom pot pie recipe with puff pastry can be partly made in the slow cooker. If you don’t have one, simmer the mixture on the hob instead, to ensure the steak and mushroom pie filling is packed with tender chunks of beef.
Pot pies and other recipes like this are so good for autumn and winter eating. Proper comfort food that can heat you from the inside, and having the oven on while baking the beef pot pie recipe warms the heart of the home too. I use gravy here, rather than beef stock, as it ensures a nice, thick sauce – even when making the filling in the slow cooker. A dash of red wine does no harm, though – if you have some to use up. Some recipes recommend the inclusion of bay leaves, but I find that thyme is more subtle.
What to serve with steak and mushroom pie? I find simple is best – mash or chips and your favourite vegetables. With extra gravy, of course. Just as they plate up a steak pie in the pub. This how to make a steak pie – the easy and delicious way!
This mushroom and steak pie serves 4
Ingredients for beef and mushroom pot pie
Pie filling
- Diced beef, 400g
- Plain flour, 2 tbsp
- Salt and pepper
- Olive oil, for frying
- Shallots, 2-4 (depending on size), chopped
- Carrots, 2, thinly sliced
- Mushrooms, 100g, sliced
- Beef gravy, 300ml
- Tomato puree, 1 tbsp
- Worcester sauce, 1 tbsp
- Dark soy sauce, 1 tbsp
- Thyme, 1 tsp dried or 2 stems fresh
Pie topping
- Puff pastry, ready rolled, 1 sheet
- Milk, to glaze
Equipment
How to make beef and mushroom pie
- Season the flour with freshly ground salt and pepper, then coat the diced beef in this seasoned flour.
- Heat a dash of olive oil, then stir-fry the beef in your slow cooker pot or saucepan until browned.
- Add the shallots and fry for a few more minutes, stirring.
- Remove the pan or dish from the heat, then add all the other ingredients and stir well. Season with some more freshly ground black pepper and stir again.
- Cook the steak and mushroom pie filling in your slow cooker for around 3 hours on Medium, or alternatively simmer on the hob, cooking over a low heat for around 2 hours.
- Preheat oven to 180 degrees fan or equivalent in advance of the next step.
- Transfer the pie filling to the pie dish, then carefully cover with the pastry. Trim the edges using a sharp knife, then brush the pie crust with milk to glaze.
- If you like you can use any pastry offcuts to make shapes for decorating the pie before brushing on the milk – I used a star biscuit cutter for mine.
- Bake in the oven at 180 degrees fan for about 20 minutes, then serve hot.
Serve with mash or chips and vegetables.
Related recipes:
- Chicken and bacon pie recipe
- Simple cottage pie
- Mince & dumplings
- Vietnamese beef stew
- Slow cooker beef tagine
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.
