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Chunky Steak and Mushroom Pie With Homemade Gravy

Kylie
Tender, melt in your mouth beef steak encased in a delicious shortcrust pastry. 
5 from 2 votes
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Course Dinner
Cuisine World Wide
Servings 8
Calories 300 kcal

Equipment

Ingredients
  

  • 700 g Chuck Steak Trimmed of fat
  • 2 Garlic Cloves
  • 1 small Red Onion or Brown if preferred
  • 700 g Mushrooms White or Brown
  • 3 cups Liquid Beef Stock
  • 2 Bay Leaves
  • 2 tablespoon Gravy Granules
  • 2 tablespoon Corn Flour
  • 30 g Unsalted Butter
  • 5 sheets Shortcrust Pastry

Instructions
 

Preparation

  • Dice meat into 1 cm cubes, removing any large chuncks of fat. Try to have between 650g to 700g after fat is removed.
  • Finely dice onion and garlic cloves. Cut mushrooms in half and thinly slice if you are not using pre-cut.

Method - the filling

  • Add a tablespoon of olive oil to a pot, place on the stove and add the onion, garlic and mushroom. Saute until the mushrooms are soft.
  • Add the liquid beef stock/broth to the pot, along with the diced steak and bay leaves. Cover with a lid and turn down to low heat. Allow it to simmer slowly for 1½ hours.
  • Once cooked, remove the pot from the stove and remove about half of the liquid left in the pot and put it aside to cool. Refer to note 1
  • Add the gravy granules to the liquid left in the pot. Place the pot over low heat and stir until the liquid thickens slightly. Remove from the heat and allow to cool completely. The sauce should thicken more while it cools. If it doesn't you can add more gravy granules.

Method - doing the pastry.

  • Thaw 5 shortcrust pastry sheets. Once thawed, combine 3 into a ball using your hands.
  • Place the ball of pastry onto a lightly floured surface and roll out into a 14inch (diameter) x 4mm (thickness) round sheet, or large enough to cover the entire base of your pie dish including excess over the edge.
  • Repeat with the last two sheets, except for this you need it at least 10½inches in diameter x 4mm thick. Or large enough to fit over the entire top of your pie dish with excess.

Assembling the pie

  • Place the sheet of pastry into a greased 9inch pie dish and press gently into place using your fingertips or back of your fingers if you have long nails. Make sure no air is between your tin and the pastry.
  • Add the cooled down filling, spreading it out evenly.
  • Then place the smaller sheet of pastry over the top. Seal around the rim of the pie dish with either your fingers or a fork (I like to use a fork). Trim around the edges with a sharp knife and check to see if there are any places that need to be sealed or resealed.
  • Cut some slits into the top of your pie for steam vents. Then brush the top with an egg wash to create the golden-brown crust.
  • Bake in a pre-heated oven of 170°C (340°F) or 190°C (375°F) for a conventional oven for 40 minutes or until the top is golden brown in colour.
  • Once cooked remove from the oven and allow the pie to stand for 10 minutes before removal or slicing.

Making the Garvy - optional

  • Place the cooled down excess liquid into a small pot, whisk in the cornflour until dissolved. Then place over high heat, add the butter and stir until thick.

Notes

Note 1 - excess liquid:
You do not need all the liquid for the sauce in the pie. You can judge how much you need. If you do not have enough to put aside that is ok, the excess liquid is for the gravy, which is optional.
Keyword Beef Pie, Meat Pie, Pie Gravy, Shortcrust Pastry, Steak and Mushroom Pie, Steak Pie