Steak and Mushroom Pie
User Reviews
4.3
Steak and Mushroom Pie
Description
The Steak and Mushroom Pie starts by seasoning and browning stewing beef, then cooking it with onion, garlic, celery, carrots, wine or beer, beef broth, fresh thyme, bay leaves, mushrooms, and chopped bacon in an Instant Pot. The flour thickens the sauce while pressure cooking makes the beef tender. The cooked stew is transferred to a baking dish and covered with puff pastry, brushed with egg yolk, then baked to a golden brown crust.
The result is a savory and hearty pie featuring fork-tender beef and rich mushroom flavors under a crisp, flaky pastry top. The pie offers contrasting textures in each bite: the soft stew filling and the crisp pastry shell.
This pie is a substantial meal best served as a main course. It can be refrigerated for several days or frozen for up to 6 months, then reheated before serving. Let the cooked stew reach room temperature before assembling the pie for baking to ensure evenly cooked pastry and filling.
Ingredients
- 2 pound beef stewing
- 2 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 2 talks celery chopped
- 2 large carrot cut into 1 inch cubes
- 2 tablespoon all-purpose flour
- 1 cup red wine or Guinness
- 2 cup beef broth
- 2 prigs thyme fresh
- 2 bay leaf
- 6 lices Bacon chopped
- 1 pound mushrooms sliced
- 1 heet puff pastry
- 1 egg for brushing pie, yolk
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.
Notes
- Store leftover stew in airtight containers in the refrigerator for 3 to 4 days.
- You can freeze the stew for up to 6 months; thaw overnight in the refrigerator before reheating.
- After thawing, reheat the stew in a stove-safe pot and then assemble and bake the pie as directed.
- Allow the stew to cool to room temperature before topping with pastry and baking to ensure even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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