Steak and Mushroom Pie
For the hot water crust pastry
220g plain flour
Pinch of salt
1 egg (beaten)
For the filling
350g stewing beef or stir fry steak
3 tbsp olive oil
200g mushrooms (quartered)
180g carrots (cut into large chunks)
1 large onions (finely chopped)
3 cloves of garlic (peeled and diced)
250ml beef stock
1 tbsp thyme
For the pastry
1. Place the butter and water in a saucepan stirring continuously until the butter melts and the
mixture comes to the boil.
2. Place the flour and salt in a large mixing bowl. Create a well in the centre, and add the egg.
Next pour the hot butter mixture over flour and egg and combine using a wooden spoon, until
a dough is formed. Spread the mixture out on a large plate or glass chopping board to cool
for a few minutes.
3. Next, sprinkle some flour over the pastry and bring together into a dough ball. Knead gently,
before placing in cling film and putting the pastry in the fridge for 20-30 minutes to cool.
For the filling
1. In a casserole dish, heat some olive oil and brown the meat and season well with salt and
pepper. Once browned remove from the pot. Next add the onions and garlic, and cook for 2-
3 minutes until softened, then remove. Finally add the carrots and mushrooms, along with a
tablespoon of olive oil and cook for 4 minutes.
2. Return the beef, garlic and onions to the pot and place on the heat. Next add the stock and
Guinness and bring to the boil. Place the pot in the oven at 170C for 1 hour and 10 minutes
with the lid on.
3. After 1 hour, remove the dish from the oven. Transfer the contents into a pie dish
(approximately 8 inches). Roll out the pastry on a floured surface, a little wider than the
diameter of the pie dish. Place the pastry on top of the dish and press down gently so it is
sealed. Decorate as desired, and brush the top of the pastry with beaten egg. Place in the
oven at 220C for 15 minutes. Then turn the oven down to 200C and cook for a further 20
minutes or until the pie is golden brown.
- Roll out any excess pastry and cut out little shapes to decorate the top. I opted for stars on this
- The quantities above will serve 2-3 people, depending on how hungry your diners are. If
serving this dish with potatoes the above quantities will serve 4 people. When doubled this
recipe will make more than enough for six people at a dinner party.