I bought a tray of mushrooms from my local fruit and veg for only $2. As you can imagine they weren’t the freshest of mushies, but I thought hey, I’m sure they’ll be good enough to cook down in a nice, rich steak and mushroom pie!
Normally I would simply make the filling and pop it into either, individual ramekins or one large, then I’d top it with puff pastry. On tonight’s occasion I felt like being a wee bit naughty, I wanted pastry and I wanted lots of it! I lined my baking dish with pastry, poured my wholesome steak and mushroom goodness in, and then topped it with more pastry. It was sensational! I admit my filling wasn’t solid and together like store bought pies, but oh boy it didn’t taste like one either – it was so much better, it was out of this world! I had seconds and my partner had thirds; he would have had four servings too if I hadn’t said no Mr, it’s for lunch tomorrow.
So yes this recipe is a winner and I assure you that you and your family and friends will love you for making it. With regards to the pastry too, no I didn’t make it. Think about it, Sous Chefs train for years to master pastry making, I’m a home cook, store bought pastry is fine with me.
I’m sure you could substitute the beef for chicken with this recipe – if you do, simply replace the beef stock with chicken stock.
Steak, Rosemary & Mushroom Pie
500 g rump or chuck steak, cut into 3cm cubes (Signature Beef suggests chuck steak as it has more moisture)
Salt & pepper
1 brown onion, roughly chopped
2 garlic cloves, sliced
1-2 carrots, cut into 2cm chunk
3 cups button or field mushrooms, halved or quartered
50g Shimeji mushroom (optional, I had some in the fridge I needed to use)
2-3 tblsp flour
2 cups real stock beef (I always use Campbell’s Real Stock)
2 tbsp fresh rosemary, chopped
1 bay leaf
2-3 sheets thawed puff pastry
Preheat oven to 200°C conventional/180°C fan forced.
Heat 1 tablespoon of oil in a large frying pan over high heat. Season steak with salt & pepper and cook until browned on all sides, about 4-5 minutes. Remove to a plate.
Return pan to medium heat, add remaining tablespoon of oil and cook onion for 2 minutes, stirring constantly. Add garlic and carrots and cook for 2 minutes. Add mushrooms and cook for another 2 minutes. Then add the 2-3 tablespoons of flour to pan and cook while stirring for 1 minute.
Add reserved beef, beef stock, rosemary, bay leaf and bring to a simmer. Simmer for 20-30 minutes, or until liquid has reduced slightly and thickened. Remove bay leaf.
Depending on whether you want a pot pie (pastry on top) or if you want the fully crusted pie, your next step varies below.
Divide mixture between small individual baking dishes or one family sized baking dish.
Full Crusted Pie
Spray your individual baking dishes or family sized baking dish with olive oil and line base and sides with pastry, being sure to have pastry drape slightly over edges (this gives the pastry you lay on top something to stick to).
Now you simply lay pastry over your baking dish/s, being careful to seal edges – I use a fork. Brush the pastry with a little milk. With a small knife make two small slits in pastry to allow steam to escape. Bake for 25 minutes, or until pastry is golden and brown on top.
Remove from the oven and stand at room temperature for 10 minutes before serving.
Serve with steamed fresh vegetables.