Rich, meaty steak and mushroom stew topped with golden, flaky pastry. This steak and mushroom pot pie is the quintessential comfort food.
Full recipe with amounts can be found in the recipe card below.
- Beef. I used chuck but you can use any stewing beef of your choice.
- Bay leaf.
- Salt and pepper.
- Puff pastry.
How to make steak and mushroom pot pie?
- Make the filling: Dust the beef with flour then brown in a large pot set over medium-heat. Do this in batches to avoid over-crowding the pan. In the same pot, cook the onion, celery and carrot until soft and translucent. Add the mushrooms and garlic and cook for another 5 minutes before adding the herbs and spices. Place the beef back in the pot then pour in the stock. Cover and reduce the heat then allow to simmer until the beef is tender.
- Assemble the pie: Transfer the beef filling to an ovenproof dish then top with a sheet of puff pastry. Crimp the edges and make a small slit for steam to escape.
- Bake: Place in the oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed. Remove from the oven, allow to rest for 5 minutes then serve.
Can I use puff pastry on the bottom of a pie?
You could but the beauty of puff pastry is that it puffs so beautifully and gives light, flaky layers. Shortcrust pastry is much better as the bottom layer of a pie and to prevent it going soggy from the filling, blind-bake until golden before filling and baking with the top layer of pastry.
How long to cook pot pie
Because the filling is already fully cooked, you really just need to bake the pot pie until the pastry on the top is golden and puffed, around 15-20 minutes. Depending on the filling you use (beef takes longer than chicken), the filling can take between 1 and 3 hours to cook. Using a slow cooker, crock pot or pressure cooker is great for cooking savory pie fillings.
Pot pie recipes
Steak and mushroom pot pie
- 1.5 kg (3lb) chuck steak cubed
- 3 tablespoons flour
- 1 large onion diced
- 3 carrots diced
- 2 celery sticks diced
- 250 g (½lb) 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/350°F.
- 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 5-10 minutes before serving.