Steak and Mushroom Pie

This flavorful Steak and Mushroom Pie uses both fresh and dried mushrooms to create a comforting and filling meal for the whole family.

This flavorful Steak and Mushroom Pie uses both fresh and dried mushrooms to create a comforting and filling meal for the whole family.

I’ve shared with you my recipe for Steak Pie, but now we’re building on that by adding both dried and fresh mushrooms to create a delicious Steak and Mushroom Pie.

What Kind of Pastry Do I Use?

I went with a frozen puff pastry for my steak and mushroom pie. If you can find one with just butter as the fat, that’s best, but not always possible to find at the grocery. (I often can’t, and don’t bother making an extra outing to find it.)

You’ll need to defrost the puff pastry before using it, which I’ve found best to do in the fridge overnight. You could also defrost on the counter for a quicker method, usually taking about half an hour. Either way, check the instructions on your packaging for specifics.

Now, most often the puff pastry is folded into thirds in the package, so be very careful unfolding it. Especially if it’s not fully defrosted, it can break along the fold lines and we want to avoid that.

If you prefer, you can also use a regular pie crust for this recipe. Keep in mind that you’ll only be putting a top crust on, so whether you make your own or buy from the store, you’ll only need crust for the top.

What Kind of Beef Should I Use?

Today, we’re using beef strips, sometimes called fajita beef in the store. This is actually sliced skirt steak, so you can also buy that and slice it yourself. If you decide to cut it yourself, keep in mind that you want to cut against the grain of the meat (which runs along the shorter side). So, picture your long skirt steak and cut it into three equal sections and then cut the opposite way to slice into strips.

Using Dried Mushrooms

The first kind of mushrooms we’re using are dried porcini mushrooms. We go into more detail on sister site theCOOKFUL on how to use dried mushrooms, but here’s what you need to know for this recipe.

You’ll place your dried mushrooms in a small bowl and pour one cup of boiling water over them. Give it a good stir and allow to soak for 30 minutes. When you are ready to use them, place a strainer over a bowl to strain out the mushrooms. Don’t get rid of the liquid or the mushrooms! We need both for our pie. The now rehydrated mushrooms will get chopped and added to the filling and the liquid will be used alongside beef broth to create the sauce.

Many people suggest lining your fine mesh strainer with a cheesecloth, coffee filter, or even a paper towel when straining your mushrooms to filter out any grit from your liquid. I’ve done this both ways, and have not found that this extra step has made a perceptible difference, but it’s up to you.

How to Make Steak and Mushroom Pie

Once the pastry is defrosted and the dried porcini mushrooms are rehydrated, season the beef and warm the oil in over medium heat. You’ll cook the onion, the fresh button mushrooms, and briefly the garlic before adding in the steak.  Stirring occasionally, cook for 5-6 minutes until the steak is well-browned.

Rinse your rehydrated porcini mushrooms, chop them, and add to the beef.

Next, sprinkle the browned beef and mushrooms with flour and stir. Pour in the beef stock and the liquid from the dried mushrooms and stir well to combine. The flour will help to thicken the stock. Add Worcestershire, some thyme, and the rest of the salt to achieve the perfect flavor. Increase the heat and bring the filling to a boil. Then, reduce to a simmer and cook for a few more minutes until thickened.

Remove from the heat and transfer the steak mixture to a 9-inch pie plate. Make sure the filling cools a little bit, 10 minutes or so, before putting on the pastry crust because if it’s too hot the pastry can end up gummy. Let the oven preheat to 400°F while you wait.

Carefully unroll your puff pastry and lay over the steak and mushroom filling. Press down the edges or crimp with a fork and poke holes all over the top of the pastry with a fork. Bake for 25-30 minutes, until the top is golden brown and the filling is bubbling.

Make sure to allow your pie to rest at least 10 minutes before cutting into it, so that the filling has some time to set and doesn’t leak liquid everywhere.

 

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Steak and Mushroom Pie


  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Description

This flavorful Steak and Mushroom Pie uses both fresh and dried mushrooms to create a comforting and filling meal for the whole family.


Ingredients

  • 1 sheet frozen puff pastry
  • 1 oz. dry porcini mushrooms
  • 1 cup boiling water
  • 1 lb. beef strips (such as skirt steak strips or strip steak slices)
  • 2 tsp. salt, divided
  • 1/2 tsp. pepper
  • 1 Tbsp. cooking oil
  • 1 small onion, chopped
  • 8 oz. button mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 Tbsp. flour
  • 1 cup low-sodium beef stock
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dried thyme

Instructions

  1. Defrost the puff pastry sheet according to package instructions. The best way to do this is overnight in the refrigerator.
  2. Place the dried mushrooms into a small bowl. Top with the boiling water and allow to soak for 30 minutes. Place a strainer over a bowl and strain the mushrooms. Do not discard the liquid and do not discard the mushrooms. Set both aside for later in the recipe.
  3. Season the beef with 1 teaspoon of the salt and the pepper. Set aside.
  4. In a medium skillet over medium heat, warm the cooking oil. Add the onion and cook, stirring occasionally until softened, 3-5 minutes.
  5. Add the sliced mushrooms and sauté, stirring occasionally for 4-5 minutes.
  6. Add the garlic and cook for 30 seconds.
  7. Add the beef and cook, stirring occasionally, until well-browned, 5-6 minutes.
  8. Rinse the rehydrated mushrooms and chop them. Add them to the beef. Stir.
  9. Sprinkle beef and mushrooms with flour and stir.
  10. Add the beef stock and the mushroom soaking liquid. Stir well to combine.
  11. Add the Worcestershire, the remaining teaspoon of salt, and the thyme. Stir.
  12. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until thickened, 3-4 minutes.
  13. Remove from heat.
  14. Transfer steak mixture to a 9-inch pie plate. Allow to cool on the counter for 10 minutes.
    Preheat the oven to 400°F.
  15. Unroll the puff pastry and lay over steak mixture in the pie plate. Crimp the edges using a fork. Poke holes all over the top of the pastry using a fork.
  16. Transfer the pie to the oven and bake until golden brown and bubbling, about 25-30 minutes.
  17. Allow to cool at room temperature for at least 10 minutes before serving.
Steak and Mushroom Pie

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