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Steak and Mushroom Pie Recipe James Martin

Steak and Mushroom Pie Recipe James Martin

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Total Time 2 hours 30 minutes
Course Main Course
Cuisine British
Servings 6 People

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.