Steak and Mushroom Pie Recipe – Australian Special
A classic Steak and Mushroom Pie is the ultimate comfort meal, featuring slow-cooked beef, earthy mushrooms, and a rich, flavorful gravy tucked beneath buttery puff pastry. This hearty British favorite is perfect for cozy dinners, family meals, or chilly evenings when you crave warm, homestyle cooking. With tender steak pieces, aromatic herbs, and deep savory notes, this pie delivers everything you love about traditional beef pies and rustic homemade comfort food.
- Prep Time20 min
- Cook Time1 hr 10 min
- Total Time1 hr 30 min
For the Filling:
- 600g beef steak (chuck or stewing beef), cubed
- 2 cups mushrooms, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp oil
- 2 tbsp flour
- 1 cup beef broth
- ½ cup red wine (optional, or replace with more broth)
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
For the Pie:
- 1 sheet puff pastry
- 1 egg (for egg wash)
Steak and Mushroom Pie Instructions:
Heat oil and butter in a pan, add beef cubes, and sear until browned.
Add onions and garlic; sauté until fragrant.
Stir in mushrooms and cook until softened.
Sprinkle flour over the mixture and cook for 1 minute.
Pour in beef broth and wine, then add Worcestershire sauce, thyme, salt, and pepper.
Simmer 45–60 minutes until beef is tender and gravy thickens.
Cool the filling slightly.
Preheat oven to 200°C (400°F).
Transfer filling to a baking dish and cover with puff pastry.
Brush with egg wash and bake 25–30 minutes until golden.
Recipe Notes :
Use well-marbled beef like chuck for a tender, juicy filling.
Searing the steak adds a deep, savory base that enhances the rich gravy.
Add extra mushrooms for more earthy depth and classic savory flavor.
Allow the filling to cool before topping to keep the puff pastry crisp.
Ensure the pastry is chilled for a flaky crust and perfect golden finish.
Let the pie rest briefly before serving so the filling thickens properly.
