Steak and Mushroom Pie
User Reviews
4.3
147 reviews
Good
Steak and Mushroom Pie
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Steak And Mushroom Pie might be the stuff of pub legends. Super savory, rich, and stick to your ribs delicious, this dish is the be all end all of comfort food. Full of tender steak and perfectly browned mushrooms, you've never experience anything quite like.
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Ingredients
- 2 pound stewing beef
- 2 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 2 talks celery chopped
- 2 large carrots cut into 1 inch cubes
- 2 tablespoon all-purpose flour
- 1 cup red wine or Guinness
- 2 cup beef broth
- 2 prigs fresh thyme
- 2 bay leaves
- 6 lices Bacon chopped
- 1 pound mushrooms sliced
- 1 heet puff pastry
- 1 egg yolk for brushing pie
Instructions
- Season beef with salt and pepper then toss with the ¼ cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
- Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
- Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
- Preheat oven to 400℉.
- Finish the dish: Pour the stew into a 9x13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.
Equipments used:
Notes
- Allow the stew to come to room temperature but don’t leave it out for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
- You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature in the stove when ready to eat. Follow the steps to transfer it to a 9x13 inch casserole dish, top with puff pastry and bake.
Nutrition Information
Show Details
Serving
1serving
Calories
562kcal
(28%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Cholesterol
114mg
(38%)
Sodium
705mg
(29%)
Potassium
883mg
(25%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3111IU
(62%)
Vitamin C
5mg
(6%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 562kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 705mg | 29% |
| Potassium | 883mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3111IU | 62% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
147 reviews
Good
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