“I generally have a meat pie on Sunday; it is baked at a public oven, which is very properly allowed, because one man can attend it; and thus the advantage is obtained of not keeping servants from church to dress dinners.”
Samuel Johnson, quoted in The Life of Samuel Johnson, Volume One by James Boswell
There’s something about the combination of pastry and meat that delights the senses and comforts the afflicted. We Brits discovered this truth early on and made all manner of meat pastries a culinary staple—see sausage rolls, Cornish pasties, pork pies, etc. The jewel in the crown, however, has to be steak and mushroom pie. Found on every pub menu (yes, even gastropubs), it warms the heart as much as the stomach.
As with other British delicacies, this pie can be made with leftover beef, if such a thing exists, or elevated with the use of a fancier cut. The addition of mushrooms and stout or ale (optional) enhances the rich and savory flavor of the dish. It may be made with puff pastry or regular pie crust (what we call shortcrust pastry). Served with chips (French fries) or mash, and boosted by a dash of brown sauce, it is a kid-friendly crowd pleaser.
Steak and Mushroom Pie
- 1 Tbsp of vegetable oil
- 2lbs chuck steak cut in cubes
- 1lb of mushrooms cut in quarters (or halves depending on size)
- 1 large onion diced
- 2 carrots diced
- 1 ½ cups of beef stock
- 4 Tbsp plain flour
- 1 Tbsp of sugar
- 1 Tbsp fresh thyme
- 1 tsp mustard powder
- 1 cup of Guinness or English Ale
- 2 Tbsp of Worcester sauce
- Puff pastry or pie crust
- Heat oil in a pan and fry the steak until browned. Remove from pan.
- Add onion, and carrots to pan and fry until soft.
- Add flour and cook for a few minutes until the onion absorbs the flour.
- Add mushrooms and return meat to pan.
- Add stock, sugar, thyme, mustard powder and Guinness, and Worcester sauce and heat until sauce thickens and simmer on low for one hour.
- Remove pan from heat and allow to cool a little. Meanwhile preheat oven to 425ºF
- Roll out pastry dough.
- Pour filling into pie dish and top with pastry. Cut several holes in the pastry to allow the steam to escape.
- Bake in oven for 30 minutes or until pie crust is golden brown.