Ingredients Jump to Instructions ↓

  1. For filling:

  2. 750g (1 1/2 lb) top sirloin steak, cut into small cubes

  3. Salt and freshly cracked pepper to taste

  4. 75g (2 1/2 oz) flour

  5. 3 tablespoons vegetable oil

  6. 1/2 medium onion, finely diced

  7. 250g ( 1/2 lb) crimini button mushrooms

  8. 125g ( 1/4 lb) Portobello mushrooms, stem trimmed, halved and sliced

  9. 125g ( 1/4 lb) oyster mushrooms, stems trimmed and sliced

  10. 2 garlic cloves, crushed

  11. 250ml beef stock

  12. 50ml or 3 tablespoons red wine

  13. 1 teaspoon of fresh thyme or 1/2 teaspoon dried

  14. Pastry:

  15. 1 (500g) packet of shortcrust pastry or pastry recipe for 23cm/9 in pie

  16. For egg wash:

  17. 1 large egg mixed with

  18. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Season the steak with salt & pepper. Coat in flour, shacking off excess. Reserve left over flour.

  2. Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then set aside.

  3. Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has evaporated.

  4. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.

  5. Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour.

  6. Add wine, thyme and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room temperature and refrigerate until well chilled.

  7. Preheat oven to 220 degrees C /Gas mark 7.

  8. Roll out pastry and place one layer in the bottom of a 23cm pie dish.

  9. Fill with beef and mushroom mixture before topping with second layer of pastry.

  10. Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.

  11. Bake for 20 mins. Reduce the heat to 180 C /gas mark 4; cook for a further 25 minutes.

  12. Allow the pie to cool for 10 mins before serving.


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