Easy steak & mushroom pie

Name: Easy steak & mushroom pie
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 tbsp oil; 1 garlic clove crushed; handful of frozen diced or sliced onions (no need to defrost); 1 tbsp butter; 250g mushrooms sliced; 1 tbsp plain flour; 500g beef sizzle steak sliced thinly; 150ml beef stock; 150g crème fraîche; ½ small bunch of parsley chopped (optional); 320g ready-rolled puff pastry; 1 egg beaten

Lulu Grimes

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.5 ratingsRate

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Try this easy version of a classic steak and mushroom pie, using ready-rolled puff pastry and frozen onions to cut down on prep time

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
1 garlic clove

crushed
handful of frozen diced or sliced onions

(no need to defrost)
1 tbsp butter
250g mushrooms

sliced
1 tbsp plain flour
500g beef sizzle steak

sliced thinly
150ml beef stock
150g crème fraîche
½ small bunch of parsley

chopped (optional)
320g ready-rolled puff pastry
1 egg

beaten

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Nutrition: per serving

kcal680
fat43g
saturates22g
carbs32g
sugars4g
fibre32g
protein39g
salt0.69g

Method

step 1

Heat the oil in a frying pan and cook the garlic and onions for 5-6 mins to soften, then add the butter. Once the butter is foaming, add the mushrooms and cook for 5-8 mins until softened and any liquid has evaporated. Season well, then tip onto a plate.
step 2

Tip the plain flour into a bowl with a good pinch of salt and pepper. Toss the sliced steak in the seasoned flour. Put the pan back on the heat, adding a little more oil if necessary, then fry the steak for 3-4 mins over a high heat until just browned. Add the mushrooms back to the pan. Pour in the stock, reduce the heat to medium and cook for 5 mins, until bubbling. Stir in the crème fraîche and chopped parsley, if using.
step 3

Heat the oven to 220C/200C fan/gas 7. Tip the steak mix into a 15cm x 25cm shallow pie dish. Unroll the pastry over the dish and press it down along the rim and down the sides – wet the rim and sides to help it stick if necessary. Trim off any excess pastry, leaving a border down the side to help the lid stay in place. Cut two small slits in the top of the pie and use any offcuts to decorate the top if you like. Brush the pastry with the egg, then bake for 40 mins, or until the pastry is golden and puffed up.

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