Steak and Wild Mushroom Pie

SPECIAL EQUIPMENT: 2-quart (2 liter) baking dish

Steak and Wild Mushroom Pie

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  • Prep Time


  • Total Time


  • Servings




  • salt

  • 3

    tbsp all purpose flour

  • lb sirloin steak, cut into 1 in (2.5cm) cubes

  • 1

    lb 2 oz (500g) wild mushrooms, sliced

  • 4

    shallots, finely chopped

  • 3

    cups beef stock

  • handful of parsley leaves, chopped


  • 2

    cups all purpose flour, plus extra for dusting

  • ½

    tsp fine salt

  • 12

    tbsp unsalted butter, cut into cubes

  • 1

    large egg, lightly beaten, to glaze


Preheat the oven to 350 degrees. Season the flour and toss the steak in it to coat. Put the meat, mushrooms, and shallots in a Dutch oven. Add the stock and bring to a boil, stirring. Cover and cook in the oven for 2-2 1/4 hours until tender. For the pie dough, sift the flour and salt into a bowl. Rub in a third of the butter. Add water to form a dough. Chill for 15 minutes. Roll out to a rectangle on a lightly floured surface. Dot the rest of the butter over two-thirds. Fold the un-buttered third over half the buttered side. Fold again so the butter is enclosed in layers of dough. Turn it over and press the edges to seal. Wrap in plastic wrap and chill for 15 minutes. Roll out and fold as before, make a quarter turn, and seal. Chill for 15 minutes. Repeat 3 more times, chilling between each. Add the parsley to the meat. Spoon it into a 2-quart (2 liter) baking dish. Increase the heat to 425 degrees. Roll out the dough and cut a strip from the edge. Dampen the rim of the dish and press on the strip. Put the rolled-out dough over the pie and seal. Brush with egg. Make a hole in the top. Chill for 15 minutes, then bake for 25-35 minutes.


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