Steak, Mushroom & Guinness Pie
The Master Pie Maker
Steak, Mushroom & Guinness Pie
This is the ultimate Steak & Mushroom Pie, it has everything you need in a pie. Ultra tender, tasty chunks of beef, mouth watering fresh mushrooms smothered in the most incredible gravy and topped with flaky, golden puff pastry. This is not just another steak pie. This is a Chunky Steak and Mushroom Pie to die for.
This is the sort of food that makes me so happy, especially on a damp, wet miserable day and even in the middle of summer, there is nothing to top this delicious comfort food. Non foodies will find it hard to understand the elation you feel when you make something that is this good. I can promise you, the first time time you try this you’ll know it’s a step up from your usual steak pie.
You may also like this pie too:
Creamy Chicken & Leek Pie
Chunky Steak and Mushroom Pie
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 1 kg chuck steak you may know it as crop steak or braising steak, in Spain look for Estofado , cut into 2.5cm cubes.
- 2 tbsp vegetable oi l preferably NOT olive oil
- 2 cloves garlic chopped
- 1 onion medium finely chopped
- 1 carrot finely chopped
- 2 sticks celery finely chopped
- 3 large carrots halved lengthwise then cut into 1.5cm pieces
- 2 tbsp plain flour
- 300 ml Guinness or red wine. If you don’t want to use alcohol simply add extra stock.
- 500 ml beef stock Fresh, Carton or cubes will do.
- 2 - 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves fresh or dried
- 200 g bacon or panceta diced I use unsmoked streaky bacon
- 300 - 400 g mushrooms cut into quarters, I like to use Portobello mushrooms but any will do.
- 2 sheets puff pastry you can buy this ready rolled in all supermarkets (enough to cover you particular pie dish)
- 1 egg yolk for glazing the top of the pie.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pan. Add half the beef and brown well all over, then remove and repeat with remaining beef. Set beef aside.
- Turn heat down to medium low. If the pan is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrot and celery, cook for 6 minutes or until softened and sweet (taste it). Add the carrot chunks now and cook for a further 2 minutes.
- Now add flour and stir through.
- Add red wine/ale and all the beef stock beef stock, stir well until all the flour is dissolved.
- Add the herbs and browned beef. Turn heat up slightly, mix and bring to simmer, then cover. Adjust heat so it is bubbling gently, not boiling fiercely. .
- Cook for 1 hr 45 minutes or until beef is tender.
- Meanwhile, cook bacon in a frying pant over high heat until coloured. Remove and reserve bacon fat in the pan. Add your mushrooms and cook for 5 minutes until a nice golden colour. Return bacon to the frying pant,stir to coat mushrooms, then mix into stew.
- Gently simmer the whole lot uncovered, for about 15 minutes until mushrooms are cooked. Then remove from stove and now it’s important you let the it get cold You should never put a hot filling near pastry.
TO MAKE YOUR PIE:
- Preheat oven to 200ºC. If using the fan oven always reduce the temperature by about 20ºC.
- Pour the cold stew into a pie dish, even out surface.
- Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
- Rest for a few minutes before serving!
Category: Baking, British, Cuisine, Main Courses, Meat, Pies & Tarts, Recipes, The Master Pie Maker
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Hi Sophie,
Thank you for your feedback and also for the 5 star rating. The English mustard is something I use a lot, unfortunately I mention it rarely as I have so many follower in parts of the world where it’s either not available or not even heard of and that creates a mountain of post which is difficult to find the time to reply to.
Made this recipe last night and it was the most wonderful. Thank you for all the details and as always, all the care in sharing your recipes. I’ve added to my pies a bit of English mustard as well. Thank you again, simply delicious.
Hi Bobbie, Thanks for your comment. I never think it’s a good idea to re-heat a meat pie from frozen. I always leave it to to thaw in the fridge overnight but leave it wrapped in the cling film it was frozen in, that way any condensation will form on the film and not on the pastry, the remove film and cook at 180ºC for around 35 – 40 minutes. Best if you obtain a probe type thermometer, the internal temperature of the the pie should be above 70ºC.
Same with the baked one from the fridge, hope this helps. DO NOT cover with foil.
Thank you so much for all of your recipes! We have tried the Cornish pasties and eccles cakes, both of which were amazing!
Our Steak, mushroom and Guiness pie is in the making as I type this comment. Could you please tell me the best method to do the following
1. Cook from frozen once fully baked
2. Cook from the fridge once fully baked.
Just wondering the temperature and whether to cover with foil.
Thanks so much!
now that,s what i call a pie
Oooh I can’t wait to try this! I hope my British friend is able to enter the US for Christmas. I will make these well ahead for a test run and again for the weekend he arrives (hopeful!).
sorry Dianna, I don’t use Ebay, but I understand they are available on Amazon. I’ve had mine for years so can’t remember where they can from.
Could you link to where we can buy the pie cases on ebay?
Hi Paul, you gave us this recipe a few years ago when you had your shop in Arroyo de la Miel. We have used it ever since. Thanks, hope you’re Okay
Elsie