Steak and mushroom pie is basically pub food. I love the mix of textures of the crisp pastry shell, thick rich beef gravy, and tender beef and mushrooms. It’s the kind of dish you dig into a little too soon and burn your mouth a bit because you can’t wait. I don’t use any extra seasonings in this because I like the flavors of the beef and mushrooms on their own.
I made mine in individual disposable loaf pans, because I realized I didn’t have enough baking containers of the same size and shape.
This recipe fed three people, but if you need to scale up for four the only component you really need is more pie crust. You can also cut down on the amount of crust you need by not completely covering the top – it won’t hurt anything.
- 1 lb sirloin, cut into 2″ cubes
- 16 oz sliced mushrooms
- Approx 1 cup beef gravy
- 2 9-inch pie crusts
Preheat your oven to 350°.
Line your baking dishes with pie crust. You’ll need to get a little creative if your dishes are rectangular like mine, but as long as you carefully press any seams together you’ll be fine.
Blind bake the bottom crust for about ten minutes.
Meanwhile, brown your beef in a pan and set aside. You want to leave the steak quite rare – you’re just getting a little bit of a crust on the outside. The actual cooking takes place in the oven.
Cook down the mushrooms on medium heat for 5-7 minutes.
Cut the steak chunks into quarters to get bite sized pieces. You don’t want to cut them too small before browning, because it’s easier to overcook them.
Fill your pans with beef and mushrooms.
You can see how rare the beef is here.
Now, spoon gravy over the top. I find that this allows it to gradually melt down into the rest of the filling, which keeps the bottom crust from getting too soggy.
Now, place a piece of pie crust over the top. You don’t need to connect the two crusts.
Bake for about 30 minutes or until the crust begins to brown.