Steak and Mushroom Pie is a dish that brings warmth and richness to your dining table. Combining tender steak with earthy mushrooms, all encased in a flaky puff pastry, this pie is a testament to hearty, rustic cooking. My version of this recipe increases the quantities slightly, ideal for serving a larger gathering or ensuring leftovers for the next day. The cooking process is straightforward but requires some patience to let the flavors develop.
Origin of This Recipe:
Steak and mushroom pie has its roots in British cuisine. Originally, pies were a way to preserve meat. The crust wasn’t always eaten; it was just there to keep the meat inside fresh. Over time, people started to enjoy the crust as part of the meal. In Britain, meat pies became a staple. The combination of steak and mushrooms in a pie is a classic. It’s been loved for generations. This dish is all about hearty, comforting flavors. Today, it’s a symbol of homely, British cooking.
How To Make James Martin’s Steak and Mushroom Pie Recipe Overview
This Steak and Mushroom Pie is a true comfort food classic. It’s perfect for a cozy family dinner. The recipe involves slow-cooking steak with mushrooms and herbs, creating rich flavors. You’ll need about 2 to 2.5 hours for cooking. The pie serves around 6 to 8 people, making it great for gatherings. We’ll use a puff pastry for the crust, which turns golden and flaky in the oven. The aroma and taste of this pie are sure to make everyone happy. It’s a satisfying meal that’s perfect for chilly evenings.
Ingredients
- 1.5 tbsp vegetable oil
- 3 tbsp plain flour
- 1 large onion, roughly chopped
- 3 carrots, sliced in rounds
- 375 g Button Mushrooms, washed and left whole
- 3 sprigs thyme
- 225 ml red wine
- 750 g Lean Braising Steak, trimmed and diced into bite-size pieces
- 750 ml beef stock (or beef stock cubes in 750 ml of hot water)
- 480 g Jus-Rol Puff Pastry Sheet
Instructions
- Take a large, heavy-bottomed pan. Heat the vegetable oil in it. Brown the steak pieces on all sides and set aside.
- In the same pan put the onions and carrots. Sauté them until they start to soften.
- Return the steak to the pan with the vegetables. Sprinkle over the flour and stir, cooking for a minute.
- Add the thyme, red wine, and beef stock. Bring to a simmer. Now cover and cook gently for about 1.5 hours. Meanwhile, the steak will become tender.
- Preheat your oven to 200°C (390°F).
- Stir in the whole mushrooms and cook for a further 10 minutes. Remove from heat and let the mixture cool slightly.
- Roll out the puff pastry. Pour the steak and mushroom mixture into a large pie dish.
- Cover with the puff pastry, trimming and crimping the edges. Make a few slits on top for steam to escape.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Nutritional Value (Per Serving)
Calories: Approximately 600-650 kcal
Fat: 35g
Saturated Fat: 15g
Carbohydrates: 40g
Sugar: 4g
Protein: 35g
Sodium: 700mg
Also Try: James Martin’s Tarragon Chicken Recipe
FAQs
Can I use another type of mushroom?
Absolutely, you can use different types of mushrooms in this Steak and Mushroom Pie recipe. Each variety brings its own unique flavor and texture. For example, try cremini or portobello mushrooms for a deeper, earthier taste. If you prefer a milder flavor, white button mushrooms are a great choice. You can also mix different types to create a more complex flavor profile. Just remember to adjust the cooking time if needed, as some mushrooms cook faster than others. Experimenting with various mushrooms can add a delightful twist to your pie!
How can I make the pie crust more golden and shiny?
To make your pie crust more golden and shiny, brush the top with a beaten egg before baking. This is called an egg wash. Simply beat one egg with a tablespoon of water or milk. Then, use a pastry brush to lightly coat the top of the pie crust with this mixture. It will give your pie a beautiful, glossy finish when it comes out of the oven. The egg wash also helps the crust get that lovely golden-brown color. It’s an easy step that makes a big difference in appearance!
Can I prepare the filling in advance?
Sure, preparing the steak and mushroom pie filling ahead of time is a great idea. It actually helps the flavors to blend better. Just cook the filling like you normally would and let it cool. Then, pop it into a container and stick it in the fridge. It’ll be good there for a couple of days, about 2 or 3. When you’re ready to make your pie, just get your filling out, put it in the pastry, and bake. It’s a real time-saver, especially if you’ve got a busy day ahead.
Is it possible to use a different kind of meat?
Yes, you can use different kinds of meat in this pie recipe. While beef is traditional, other meats like lamb or chicken can work well too. Lamb will give a richer, more robust flavor. Chicken, on the other hand, is lighter and cooks faster. You could even try game meats like venison for a unique taste. Just remember to adjust the cooking time based on the meat you choose. For instance, chicken cooks quicker than beef or lamb. Experimenting with different meats can bring a whole new dimension to your pie!
How do I store leftovers?
Storing leftovers of your steak and mushroom pie is simple. First, let the pie cool down to room temperature. Then, cover it with plastic wrap or aluminum foil, or you can transfer it to an airtight container. Put it in the refrigerator. It should stay good for about 3 to 4 days. When you’re ready to eat it again, you can reheat it in the oven or microwave. Just make sure it’s heated through before serving. This way, you can enjoy your delicious pie for a few more meals!
Conclusion
This Steak and Mushroom Pie is a wonderful dish that encapsulates the essence of comfort food. It’s perfect for a weekend meal and is sure to impress your guests with its rich flavors and satisfying textures. Enjoy the process of cooking this delightful pie, and savor each bite!
Steak and Mushroom Pie Recipe James Martin
Ingredients
- 1.5 tbsp vegetable oil
- 3 tbsp plain flour
- 1 large onion roughly chopped
- 3 carrots sliced in rounds
- 375 g Button Mushrooms washed and left whole
- 3 sprigs thyme
- 225 ml red wine
- 750 g Lean Braising Steak trimmed and diced into bite-size pieces
- 750 ml beef stock or beef stock cubes in 750 ml of hot water
- 480 g Jus-Rol Puff Pastry Sheet
Instructions
- Take a large, heavy-bottomed pan. Heat the vegetable oil in it. Brown the steak pieces on all sides and set aside.
- In the same pan put the onions and carrots. Sauté them until they start to soften.
- Return the steak to the pan with the vegetables. Sprinkle over the flour and stir, cooking for a minute.
- Add the thyme, red wine, and beef stock. Bring to a simmer. Now cover and cook gently for about 1.5 hours. Meanwhile, the steak will become tender.
- Preheat your oven to 200°C (390°F).
- Stir in the whole mushrooms and cook for a further 10 minutes. Remove from heat and let the mixture cool slightly.
- Roll out the puff pastry. Pour the steak and mushroom mixture into a large pie dish.
- Cover with the puff pastry, trimming and crimping the edges. Make a few slits on top for steam to escape.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
