Steak Pie with Shortcrust Pastry
User Reviews
5
26 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 People
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Calories
679 kcal
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Course
Main Course
Steak Pie with Shortcrust Pastry
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Steak Pie with Shortcrust Pastry combines a rich braised beef and mushroom filling, infused with dried porcini and fresh herbs, encased in a homemade cold shortcrust pastry. The filling simmers slowly to tenderize the beef and develop deep savory flavors, while the buttery pastry provides a crisp, flaky contrast. This classic comfort pie balances hearty textures and umami notes in its components.
Description
This Steak Pie recipe features a filling made from diced braising steak simmered for hours with soaked dried porcini mushrooms along with onion, button or chestnut mushrooms, carrots, garlic, and herbs such as thyme and bay leaf. Tomato paste and Worcestershire sauce deepen the savory profile. Flour thickens the sauce, while the porcini soaking liquid enriches the broth base. The beef becomes tender and infused with mushroom umami through the slow cooking.
The shortcrust pastry dough, composed of cold diced butter, flour, sugar, salt, and cold water, is handled lightly to maintain flakiness. After chilling, the pastry wraps the filling and is finished with an egg yolk wash to promote browning. Together, the crust contrasts the moist, rich interior with a crisp, buttery shell.
Serve the pie warm to enjoy the melding of tender beef, savory mushrooms, and crisp pastry. The filling can be made ahead and tastes even better after resting overnight. Careful handling of the dough and not overworking it ensures the pastry bakes up crisp and tender.
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Ingredients
Steak and Mushroom Pie Filling
- 20 g dried porcini mushroom (soaked in 250 ml boiling water for 20 minutes and chopped)
- 500 g beef braising steak or chuck steak, diced
- 1 tablespoon olive oil
- 1 onion diced, large
- 200 g button mushroom cut in quarters, or chestnut mushroom
- 1 carrot chunky diced, large
- 2 cloves garlic (finely chopped)
- 2 tablespoon tomato paste
- 1 ½ tablespoon all-purpose flour
- 250 ml porcini mushrooms soaking liquid from dried
- 500 ml beef stock
- 1 beef stock cube
- 4 prings thyme
- 2 bay leaf
- ½ teaspoon black pepper freshly ground
- ½ tablespoon Worcestershire sauce
- 1 tablespoon parsley (finely chopped)
- salt (to taste)
Shortcrust Pastry
- 115 g butter diced and cold, unsalted
- 160 g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 60 ml water (very cold)
- 1 egg for egg wash, yolk
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
- Use leftover roast beef for the pie filling if desired to save cooking time.
- Keep the butter very cold and cut into small cubes when making the shortcrust pastry for best flakiness.
- Do not overwork the pastry dough; knead briefly for a tender crust.
- Prepare the steak pie filling a day ahead to deepen flavors and streamline cooking day preparation.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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