Steak Pie with Shortcrust Pastry

Name: Steak Pie with Shortcrust Pastry
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 People
Ingredients: 20 g dried porcini mushroom; 500 g diced beef; 1 tablespoon olive oil; 1 large onion; 200 g button or chestnut mushrooms; 1 large carrot; 2 cloves garlic; 2 tablespoon tomato paste; 1 ½ tablespoon all-purpose flour; 250 ml soaking liquid from dried porcini mushrooms; 500 ml beef stock; 1 beef stock cube; 4 prings thyme; 2 bay leaves; ½ teaspoon freshly ground black pepper; ½ tablespoon Worcestershire sauce; 1 tablespoon parsley; salt; 115 g unsalted butter; 160 g all-purpose flour; ½ teaspoon salt; 1 teaspoon sugar; 60 ml water; 1 egg yolk

User Reviews

5.0

39 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
4 People
Calories
679 kcal
Course
Main Course
Cuisine
American, British

Steak Pie with Shortcrust Pastry

Dana Farley

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Steak Pie is a delicious and comforting dish made with chunky diced beef cooked low and slow for deep and rich flavour.

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Ingredients

Servings

Steak and Mushroom Pie Filling

20 g dried porcini mushroom (soaked in 250 ml boiling water for 20 minutes and chopped)
500 g diced beef (braising steak or chuck steak)
1 tablespoon olive oil
1 large onion (diced)
200 g button or chestnut mushrooms (cut in quarters)
1 large carrot (chunky diced)
2 cloves garlic (finely chopped)
2 tablespoon tomato paste
1 ½ tablespoon all-purpose flour
250 ml soaking liquid from dried porcini mushrooms
500 ml beef stock
1 beef stock cube
4 prings thyme
2 bay leaves
½ teaspoon freshly ground black pepper
½ tablespoon Worcestershire sauce
1 tablespoon parsley (finely chopped)
salt (to taste)

Shortcrust Pastry

115 g unsalted butter (diced and cold)
160 g all-purpose flour
½ teaspoon salt
1 teaspoon sugar
60 ml water (very cold)
1 egg yolk (for egg wash)

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Instructions

Cooking the Pie Filling

Soak dried porcini in 250ml boiling water for 20 minutes.
Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling.
Heat a large pan or Dutch oven over medium to high heat and add olive oil.
Add the beef when the pan is hot enough and brown well on all sides.
Lower the heat and add the onions, sauté until soft and lightly browned.
Add the carrots, button or chestnut mushrooms, garlic, and sauté for a few more minutes.
Stir in the tomato paste until all combined and cook for a few minutes.
Sprinkle on the flour and stir well together.
Deglaze the pan with the liquid from dried porcini mushrooms then add the beef stock just enough to cover the beef.
Crumble the beef stock cube in and add the thyme, bay leaves, freshly ground black pepper, porcini mushrooms, and the Worcestershire sauce.
Bring the pan to boil and simmer gently on low heat for about 2 to 2.5 hours or until the meat is tender.
When the meat is cooked, you should have some gravy left in the filling thick enough to cover the back of a spoon. If the gravy is too runny, cook it further without the lid and reduce the gravy down to the right consistency.
Check the seasoning and add some salt if needed. Stir in the chopped parsley.
Transfer the filling to a 27 cm x 19 cm (11" x 7") oval pie dish (or alternatively 25 cm (10") diameter pie dish), remove the thyme and the bay leaves, and let it cool down to room temperature.

Shortcrust Pastry

Sift the flour into a large bowl and add the salt, sugar, and diced butter.
Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
Add the water gradually just enough to make a firm dough.
Knead the dough briefly on a floured surface and turn it into a ball.
Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

Assembling the Steak and Mushroom Pie

When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
Preheat your oven to 180° C - 350° F (fan oven).
On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
Cover the top of the pie dish with the pastry, trim the edges if needed and push them down with a fork.
Brush the pastry with egg wash.
Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
Make a hole in the middle to let the steam out while cooking and bake in the oven for about 35 to 40 minutes or until the pastry is golden brown.

Equipments used:

Notes

You can make this pie with leftover beef from roast beef dinner.
When making the shortcrust pastry, make sure the butter is very cold and cut into small cubes.
Knead the dough briefly, don't overwork it.
Make your steak pie filling a day ahead. The taste of the filling will develop overnight and it will also save you time on the day you are cooking the pie.

Nutrition Information

Show Details

Calories 679kcal (34%) Carbohydrates 48g (16%) Protein 37g (74%) Fat 38g (58%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 188mg (63%) Sodium 984mg (41%) Potassium 1150mg (33%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3592IU (72%) Vitamin C 10mg (11%) Calcium 65mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 679 kcal

% Daily Value*

Calories	679kcal	34%
Carbohydrates	48g	16%
Protein	37g	74%
Fat	38g	58%
Saturated Fat	19g	95%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	188mg	63%
Sodium	984mg	41%
Potassium	1150mg	24%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	3592IU	72%
Vitamin C	10mg	11%
Calcium	65mg	7%
Iron	6mg	33%