Steak and Mushroom Pie – Hairy Bikers Perfect Pies

My father-in-law bought me a lovely new Magimix 4200 Food Processor
which I hadn’t tried out yet. Pastry is one of those things food processors are supposed to be good at so I decided to make another pie from The Hairy Bikers’ Perfect Pies. I love the Magimix – it really does makes pastry making so ridiculously easy 🙂

The Steak and Mushroom pie filling takes 2 hours to cook, filling preparation time was probably about 15-20 mins. I made up the filling after dinner one evening and put into the fridge. I made the pastry the next evening when I got in from work, filled the pie and put it into the oven. At the back of the book the hairy bikers give instructions on how to do a crimped edge which worked well. I need a bit of practice to get my edges as perfect as theirs but I was pleased with how the pie looked. Since the pie filling was cold from the fridge the needed longer to cook than the instructions and I think I’d reduce the stock to 400ml as there was a little too much liquid. Pie was delicious, with a perfectly cooked base and it smelt wonderful as it cooked. So far every pie I have tried from this book has been one I’d make again. We ate half for dinner with carrots and cauliflower cheese (no potatoes) between 4 of us. We’ll try the other half cold tomorrow night. It would easily feed 8, especially with some small baked potatoes as well.

Ingredients

  • 750g chuck steak, trimmed
  • 2-3 tbsp sunflower or vegetable oil
  • 3 tbsp plain flour
  • 2 medium onions
  • 2 garlic cloves finely chopped
  • 150ml red wine
  • 2 tsp Worcestshire sauce
  • 400 – 500ml beef stock
  • 1 bay leaf
  • 25g butter
  • 250g chestnut mushrooms wiped and cut in half
  • sea salt
  • freshly ground black pepper

Shortcrust Pastry

  • 400g plain flour (plus extra for rolling)
  • 250g cold butter cut into cubes
  • 1 large egg beaten with
  • 2 tbsp cold water
  • beaten egg to glaze

Instructions

  1. Cut the steak into rough 3cm cubes and season well. Heat 1-2 tbsps of oli in a frying pan and fry the meat over a high heat until browned all over.
  2. Transfer the meat to a flameproof casserole dish as it is browned then toss in the flour.
  3. Preheat the oven to 150 C/Fan 130 C/Gas Mark 2.
  4. Add 1 tbsp oli to the fry pan and cook the onions and garlic for 5 minutes until golden and soft.
  5. Deglaze the pan with the wine and add the Worcestershire sauce. Bring to the boil whilst stirring to get any sediment from the pan.
  6. Pour the gravy over the beef in the casserole dish, then add the stock and the bay leaf. Bring everything to the boil on top of the stove. Remove from teh heat, cover and place in the oven for 1.5 hrs.
  7. Melt the butter in the frying pan and cook the mushrooms for 5 minutes, stirring until lightly browned.
  8. Add the mushrooms to the beef, then return the casserole dish to the oven and cook for another 30 minutes. Leave to cool.
  9. To make the pastry put the flour and butter into a food processor and blitz on pulse until mixture resembles breadcrumbs.
  10. With the motor running add the beaten egg and water and process until the mixture is just coming together as a ball (be careful not to over process).
  11. Remove and divide the dough into two-thirds for the base and one third for the top, then shape into slightly flattened balls.
  12. Preheat the oven to 210 C/Fan 190/Gas Mark 6.5
  13. Roll out the larger ball of pastry on a floured surface and use it to line your pie dish.
  14. Add the beef and mushroom filling and brush the edges with beaten egg.
  15. Roll out the remaining pastry to the size needed for the pie lid and carefully lay on top of the pie.
  16. Trim and crimp the edges then brush with beaten egg,
  17. Bake for 30-40 minutes until the pastry is golden brown and the filling is piping hot.
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