Steak and Mushroom Pie

Need a nice dinner to feed the family tonight, why not try something new and make a classic british pastry. When we usually think of pastry we often think of pies and sausage rolls, but we can use pastries in so many other interesting and tasty ways, which combine some traditional favourites with today’s demand for quick, tasty and easy-to-prepare mid-week meals. I used Tesco light puffed ready rolled to save me time from doing it from scratch. This is a great dish that I prepared with fresh steamed veggies and mash potatoes. Everything was demolished, so why do not try this in your household and see how it goes.

Serving Size: 5


  • 350g Beef Strips
  • Plain flour (coating for meat)
  • salt and pepper
  • Olive oil for frying
  • 200g of mushrooms, halved
  • 600ml of beef stock
  • 1 onion, finely chopped
  • 1 tbsp of Worcestershire sauce
  • 1 tbsp of maggi liquid seasoning
  • Puff pastry
  • milk to glaze


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  1. Heat the oil in a deep dish pan.
  2. In the meantime, if meat isn’t already trimmed then do so and then toss in the flour seasoned with salt and pepper.
  3. Fry the meat until browned and then add the onion and mushrooms. Continue cooking on low heat until onions are translucent.
  4. Add the Worcestershire sauce and Maggi seasoning
  5. Pour in enough stock to cover the beef and leave to simmer for about 45 minutes or until your sauce has reached its’ desire consistency.
  6. Preheat the oven to a temperature of 150°C.
  7. Roll out the pastry to the size of the pie dish
  8. Transfer the meat filling to the pie dish and moisten the edge of the dish with water.
  9. Trim the edges of the pastry and cut an X in the middle so that steam can escape.
  10.   Brush with milk then bake in the oven for an hour.





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