Steak and Mushroom pie

Fancied doing something a bit different for tea last night, and A Man’s mum was here to stay, so I decided to make a steak and mushroom pie.  Forgot to take a photo of the finished product though😦  It was served with roasted onion squash, whole boiled carrots, burnt mashed potatoes (yup, we managed to burn the mash!) and gravy.  Next time I’ll add a lot less mustard (this had two teaspoons of wholegrain), but the experimental pastry was excellent – crumbly and melt in the mouth!

Love love

Gemma xx

Steak and Mushroom Pie

Shortcrust pastry (see below)
Braising Steak
1 red onion
3 large flat mushrooms (although any type of mushrooms would be suitable)
Flour
Mustard
Salt
Pepper
Pinch of sugar
Stock

  1. Shortcrust pastry needs 1/2 the fat to flour ratio.  Usually I would use 8oz / 225g Plain flour, 2oz / 55g Butter and 2oz / 55g Lard.  Rub the fat into the flour and add enough cold water to form into a dough.  Place in the fridge until needed.  This time, I decided to experiment by using the rendered animal fat (a combination of pork, beef, lamb, bacon and duck fat) in my fridge in place of the lard.
  2. Cut the braising steak into very small slices.  I cut mine straight from frozen (as there is less resistance this way) into slices about 2mm thick.
  3. Slice the onion and mushroom and fry in a little olive oil until soft and sweet.  Add the mustard, salt and pepper to taste and a little sugar.
  4. Add the steak to the onion and mushroom and brown slightly.  Sprinkle lots of flour over the mixture, a little at a time, to make a thick roux.
  5. Add enough stock (I used the rest of my duck stock and the duck, plum and port gravy out of the freezer) to make a nice thick gravy, and simmer gently for 15 minutes or so.  If you’re not cooking the pie immediately, leave this to cool.
  6. Divide the pastry in half and cover the bottom of the pie dish.  If you want, you can blind bake this but I didn’t bother.  Add your filling, roll out the remaining pastry and place on top, pressing the edges of the pastry together.  Put in the fridge if not cooking immediately.
  7. Brush with a beaten egg, and cook in a preheated oven at 180OC/350OF/gas mark 4 until the filling is piping hot and the pastry is golden brown.

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