Rich, meaty steak and mushroom stew topped with golden, flaky pastry. This steak and mushroom pot pie is the personification of comfort food.
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. So it’s no surprise that this steak and mushroom pot pie is all kinds of awesome in my book.
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 Ouma’s (my maternal grandmother who I was named after) 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 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.
How do you make homemade beef pot pie?
Make a rich beef stew with chuck steak, beef shin or oxtail and cook until the meat is fall-off-the-bone tender and the sauce is rich and thick. Flavor the stew with onions, carrots , celery and garlic (a classic mirepoix) and herbs of your choice. Rosemary, sage and thyme are all excellent with the beef and mushrooms. Top the cooked stew with puff pastry then egg wash until the pastry is golden brown and puffed.
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.
Steak and mushroom pot pie
Ingredients
- 1.5 kg chuck steak cubed
- 3 tablespoons flour
- 1 large onion diced
- 3 carrots diced
- 2 celery sticks diced
- 250 g 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
Instructions
- 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.
Nutrition
Other pot pie recipes you will love:
Creamy mushroom pot pie
Easy Weekday chicken pie
I have 2 questions; you mention a bottom crust in the text but nothing mentioned in ingredients or recipe. Do u suggest using one or fine without? Also if making individual pot pies how many would this recipe make? Thank you!
A bottom crust is optional, I don’t use one but you can. I prefer using only a top crust. This will make approximately 4-6 individual pot pies.
Do you leave the herbs on the stick then remove before baking?
Yes!
I am always looking for recipes that freeze well. Have you tried freezing this and how was it reheated?
I have and it works so well. Assemble all the way up to baking then wrap well and freeze. Bake from frozen for an extra 20-30 minutes and it will be perfect.
My family loved this recipe. The stew is so rich and flavorful and the pastry cooked perfectly. Thanks!
Anything covered in pastry is a good idea.
Please could you tell me what brand of puff pastry you use. I was able to buy bulk pastry before, which was great, but have since not been able to source it. I bought some at the supermarket and it was awful.
I use Woolworths’ puff pastry. It’s consistently good and tastes great.
Thank you.
This was absolutely delicious!
So good to hear that!
You said you made it with the bottom crust did you use the path pastry for the bottom crust also?
No, if I make a pie with a bottom crust I use shortcrust.
Absolutely gorgeous, and that gravy looks to die for !
Thanks Lynne!