Description
A proper traditional British steak and mushroom pie featuring tender slow-cooked beef, earthy chestnut mushrooms, and a rich ale gravy, completely encased in crisp homemade shortcrust pastry.
Ingredients
For the Pastry:
450 g plain flour
225 g cold unsalted butter, diced
1 tsp sea salt
4–6 tbsp ice-cold water
1 large egg, beaten (for glazing)
For the Filling:
2 tbsp vegetable oil
800 g braising steak, cut into 3cm chunks
1 large onion, roughly chopped
2 carrots, roughly chopped
250 g chestnut mushrooms, halved
2 tbsp plain flour
400 ml traditional British ale (or stout)
300 ml rich beef stock
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
Instructions
1. To make the filling, heat one tablespoon of oil in a large heavy-based casserole dish or Dutch oven over high heat. Brown the chunks of beef in batches until well caramelised on all sides. Remove the beef with a slotted spoon and set aside.
2. Reduce the heat to medium and add the remaining oil. Add the onions and carrots, frying for 5 minutes until softened. Add the mushrooms and cook for a further 3 minutes.
3. Stir the flour into the vegetables and cook for 1 minute to cook out the raw flour taste.
4. Return the browned beef (and any resting juices) to the pan. Gradually pour in the ale and beef stock, stirring constantly to create a smooth, thick sauce.
5. Add the thyme sprigs and bay leaf, and season generously with salt and pepper. Bring to a gentle simmer, cover with a lid, and cook on very low heat for 1 hour 30 minutes to 2 hours, until the meat is meltingly tender and the gravy is thick. Remove from the heat and allow the filling to cool completely.
6. To make the pastry, place the plain flour and salt in a large bowl. Rub in the cold diced butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the ice-cold water, one tablespoon at a time, mixing with a cutlery knife until the dough comes together. Knead very briefly, wrap in cling film, and chill in the fridge for 30 minutes.
7. Preheat the oven to 200 degrees Celsius (180 degrees fan).
8. Cut the pastry into two pieces (one slightly larger for the base). Roll out the larger piece on a floured surface to 3mm thick and use it to line a deep 23cm (9 inch) pie dish.
9. Spoon the completely cooled meat and mushroom filling into the pastry-lined dish (remove the thyme stalks and bay leaf). Brush the edges of the pastry with a little beaten egg.
10. Roll out the remaining pastry to form the pie lid. Place it over the filling and crimp the edges firmly to seal. Trim any excess pastry.
11. Brush the top of the pie with beaten egg to glaze and cut a small cross or hole in the centre to allow steam to escape.
12. Bake for 35 to 40 minutes, until the pastry is crisp and deeply golden brown. Let the pie rest for 10 minutes before slicing and serving.
Notes
It is crucial that the meat filling is completely cold before assembling the pie; otherwise, the heat will melt the butter in the pastry and cause a “soggy bottom.”
You can make the filling up to two days in advance and store it in the fridge, which actually improves its flavour.
If you prefer, you can use a ready-rolled shortcrust pastry to save time, though homemade yields the crispest result.
Serve with buttery mashed potatoes and buttered garden peas.
- Prep Time: 45 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 780
- Sugar: 4
- Sodium: 850
- Fat: 42
- Saturated Fat: 22
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 35
- Cholesterol: 160
Keywords: steak and mushroom pie, classic beef and ale pie, homemade meat pie recipe, traditional british pie, shortcrust pastry meat pie