Rich, meaty steak and mushroom stew topped with golden, flaky pastry. This steak and mushroom pot pie is the personification of comfort food.
Now that the temperature has cooled down to a more comfortable level (ie. I can bear to be in the kitchen again), I am loving whipping up all my favourite comfort foods. Pies in general are a regular in our household during the cooler months because firstly, my family loves anything with pastry and second, they are just the best. I always have a few rolls of frozen puff pastry in my freezer (because who has time to make their own puff?!) and I often take left-over stew or curry and turn it into a pie for another meal and they are always a hit.
As a child, pies were synonymous with time spent at my grandma’s house. Her chicken pies were legendary and she knew that little fingers make light work of boning and shredding all the chickens she had cooked to go into the pie. I spent hours shredding the meat, making sure there was no bones or skin in the meat before she would add sautéed onions, carrots and celery and a rich béchamel sauce. I would always stare in wonder at how she would quickly top the pie with a sheet of pale pastry before crimping the edges perfectly. The left-over pastry was always used to make leaves to adorn the finished pie and so, I do the same till this day. This is obviously where my love of savoury pies came from and this steak and mushroom pot pie is no different.
And this love is being carried over to my children. They simply can’t get enough. And this one was no different. The filling for this steak and mushroom pot pie is intensely meaty and rich with the steak being the hero. The mushrooms add lovely depth and earthiness and you get a hint of fresh thyme, rosemary and garlic with every bite. It is the perfect comfort food and is great served with steamed vegetables, some honey glazed carrots or even just a simple salad.
- 1.5kg chuck steak, cubed
- 3 tablespoons flour
- 1 large onion, diced
- 3 carrots, diced
- 2 celery sticks, diced
- 250g (1 punnet) mushrooms, sliced (I used brown, portabello and a mixture of wild mushrooms)
- 4 garlic cloves, crushed
- 1 teaspoon paprika
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 cups beef stock
- salt & pepper to taste
- 1 roll ready-made puff pastry
- 1 egg, beaten
- For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
- •In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
- •Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
- •Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 90 mins - 2 hours. Give the stew a stir every now and then and add more stock if necessary.
- •When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly.
- •Pre-heat the oven to 180°c.
- •Transfer the beef stew to a pie dish (alternatively make mini pot pies) then cover with the puff pastry. Crimp the sides and brush with the beaten egg. Cut a slit at the top of the pie for steam to escape through.
- •Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
- •Remove and allow to rest for 10 minutes before serving.