Dad’s beef, mushroom & mustard pies

Dad’s beef, mushroom & mustard pies

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(9 ratings)

Prep: 40 mins Cook: 2 hrs, 55 mins

More effort

Makes 2
Individual steak pies with a mustard and cheddar cheese suet pastry, thick gravy and tender meat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1422
  • fat62g
  • saturates26g
  • carbs146g
  • sugars9g
  • fibre11g
  • protein70g
  • salt3.2g


  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g stewing beef, cut into chunks, fatty bits and sinew removed
  • 2 tbsp plain flour
  • 1 tbsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tbsp tomato purée
  • 1 tbsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml beef stock
  • 140g chestnut mushroom, quartered
  • carrots and broccoli to serve (optional)



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

For the pastry

  • 300g plain flour
  • 2 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 100g light suet
  • 50g cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 large egg, beaten


  1. Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.

  2. Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.

  3. Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you’ll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.

  4. When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.

  5. Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.

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Comments, questions and tips

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Bellanatale's picture
30th Jun, 2020
I have to use gluten-free pastry, so I can't rate the pie as a whole. But the filling is glorious - rich and tasty and easy to prepare. The gravy thickens up beautifully. Might try it again with a potato topping, as gluten-free pastry simply falls apart!
15th Nov, 2019
The pie was absolutely delicious as followed by the recipe.
15th Dec, 2016
absolutely delicious! One of the nicest pie fillings I've ever tried, and leaves enough liquid for a lovely thick gravy to pour over. I blind baked my cases in the tins before putting the filling in - probably unnecessary paranoia over soggy bottoms, but gave a nice crispy pastry all round.
9th Jan, 2016
This came out brilliantly and was soooo tasty. Highly recommend trying this if you're a fan of a good pie! For people who may not have the mentioned equipment I have a few tips though.... You can make the pastry using a metal knife if you dont have a food mixer. The tins required are quite large (I used 300ml ones) and make huge pies. Its probably possible to use 4 tourines if that is all you have available. I also found the cooking time was longer than I required, but I used a large frying pan to cook it all. Simply monitor the mixture and stir when necessary to prevent it from catching and once it's thickened enough add the mushrooms. Dont assume two hours and leave it unattended for 30mins.
21st Jun, 2015
The filling was very tasty, and the pies came out of their tins nicely. The pastry, however, was very bland, even with all that cheddar and mustard. It definitely could have done with some salt.
9th Jan, 2016
The recipe does state to add half a teaspoon of salt.
23rd Nov, 2013
Turned out brilliantly. Tasted good too.
30th Jun, 2013
Any idea what type of tins were used for this and where they are available from? Thanks
9th Jan, 2016
No, in a word. However, I used a couple of 300ml muffin/cake "pots". Imagine a pukka pie like you get from a chip shop. That foil container is the kind of thing you need, but made of something stronger obviously! Mine were borrowed and some kind of china/terracotta that was painted. I would suggest having a few of them handy and seeing how many your mixture fills. Hope that helps anyone who looks at this recipe!
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