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!
Steak and Mushroom Pie
Shortcrust pastry (see below)
1 red onion
3 large flat mushrooms (although any type of mushrooms would be suitable)
Pinch of sugar
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.