Steak & Mushroom Pie Recipe

Prepare and brown the steak

Pat the sirloin dry and cut into 1/2-inch cubes. Season with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, sear the steak cubes until browned on all sides (about 2 minutes per side). Transfer browned beef to a plate and set aside.

Cook aromatics

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add finely sliced onion and a pinch of salt; cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté mushrooms

Add the mushrooms (halved or quartered depending on size) and cook over medium-high heat until they release their moisture and it evaporates and they begin to brown, about 6–8 minutes. Stir in the remaining tablespoon butter to develop flavor.

Make the gravy

Sprinkle the 3 tablespoons of flour over the onion-mushroom mixture and stir for 1–2 minutes to cook the raw flour taste. Gradually pour in the 2 cups beef stock while stirring to avoid lumps. Add the Worcestershire sauce, tomato paste, thyme leaves, bay leaf, and the reserved browned steak with any accumulated juices. Bring to a low simmer and let thicken for 8–10 minutes, stirring occasionally.

Finish the filling

Taste and adjust seasoning with remaining salt and pepper. If the sauce is too thin, simmer a few minutes longer; if too thick, add up to 1/4 cup more stock or water. Stir in chopped fresh parsley at the end, remove and discard the bay leaf, then allow the filling to cool slightly while you preheat the oven.

Preheat the oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie dish or individual ramekins.

Pour the warm (not piping hot) beef and mushroom filling into the prepared dish, leaving a small gap at the rim for the pastry to sit.

On a lightly floured surface, roll the thawed puff pastry sheet to fit the top of the pie dish with about 1/2-inch overhang. Place the pastry over the filling and trim excess, pressing the edges to seal. Crimp or flute the edges. Cut a few small vents in the center of the pastry to allow steam to escape.

Whisk the egg with 1 tablespoon milk to make an egg wash. Brush the pastry evenly with the egg wash and sprinkle with 1/4 tsp coarse salt for extra crunch and flavor.

Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown. If the edges brown too quickly, tent loosely with foil.

Remove from oven and let rest for 10 minutes before serving to allow the gravy to set slightly. Serve warm with extra chopped parsley if desired.