Steak & Mushroom Pie

Steak and Mushroom Pie is the perfect cosy day dinner. It’s hearty stew and flaky puffed pasty, the ultimate combinaton.


Stew, it’s one of those foods that you either love or hate right! As a kid I thought it was the worst, then something happened and it became one of the ultimate comfort foods, and if you do it right it’s a great all in one meal. Now, of course, you can make a traditional stew, or you could up your game, load it up with mushrooms and top it off with puff pastry. I mean seriously, it doesn't get much better than that!

Now, when it comes to making a really great stew there are a few things that are key:

  • Allow it to simmer for a long time so that your beef becomes tender and is falling apart.

  • Add lots of herbs and wine to add an amazing depth of flavour.

  • Season, season, season - and one of my favourite ways to do this is with Pancetta.

Pancetta gives a great saltiness to this dish which is exactly what it needs.

Now let’s talk about puff pastry. Is this something that you use very often? It’s so easy and while you could always go with a traditional pie crust I like the “puffiness” that goes along with the puff pastry. Brush the top with an egg and add some coarse sea salt and herbs - it not only makes it extra pretty but it also amps up the flavour throwing your dinner over the top!


prep time 25 minutes

cook time 3 hours

total time 3 hour 25 minutes

servings 4


1 1/2 lb cubed steak

olive oil

1 small onion

4 cloves of garlic

2 large carrots

5 oz diced pancetta

3 cups sliced mushrooms

1/3 cup flour

1 cup beef stock

1 1/2 cup red wine

2 cups water

4 sprigs of thyme

2 sprigs rosemary

1 tsp black pepper

1 tsp salt

2 tbsp worcester

1 sheet puff pastry

1 egg


In a large cast iron skillet place 1 tsp olive oil and allow it to get very hot then add in cubes of beef. Season liberally with salt and pepper and brown for 3-4 minutes then flip and allow to brown on all other sides. Once well-browned remove from the pan and set aside.

To the pan add in another tsp of olive oil and sliced onions, cook until onions are softened and translucent. Add in minced garlic and chopped carrots and mushrooms and cook another 3-4 minutes then remove from the pan.

To the pan add the pancetta and cook until crispy. Add the vegetables and meat back into the skillet and sprinkle in the flour. Stir until everything is coated then add your beef stock, wine and water. Stir until flour is evenly incorporated and beginning to thicken. Add in thyme, rosemary, pepper, salt and Worcester, stir then simmer for 2 hours stirring frequently (add additional water if the sauce gets too thick).

Preheat oven to 350. To the top of the cast iron skillet place 1 sheet of puff pastry then brush with a beaten egg. Sprinkle with salt and pepper and additional herbs if desired. Bake for 30 minutes or until crust is golden brown.