Steak And Mushroom Pie might be the stuff of pub legends. Super savory, rich, and stick to your ribs delicious, this dish is the be all end all of comfort food. Full of tender steak and perfectly browned mushrooms, you’ve never experience anything quite like.
Steak And Mushroom Pie
This classic steak and ale pie is a British pub classic. Chock full of fork tender beef, perfectly stewed carrots, a scrumptious savory gravy, and all topped off with flaky puff pastry, this dinner is an absolute delight. Not only that – but I made the cook time even quicker and easier for you guys!
I’m cool like that.
Today we’re digging our Instant Pot out of the cupboard and putting it to good use. You see this beefy filling can take a while to simmer away on the stove top, so why not pressure cook it? In fact this is the perfect recipe for it, the pressure cooker will really allow those flavor to develop nicely and become well acquainted in the pot.
This dish is comfort food at it’s finest, I’m talking stick to your ribs delicious. Whenever the snow starts to fall or the rain starts to drizzle on a particularly chilly night, thoughts of this humble pie start to dance in my head. So let’s cut the chit chat already shall we?
We’ve got some cookin’ to do.
Ingredients In Steak And Mushroom Pie
- Beef – Cut into 1 inch cubes with the fat trimmed, I’ll include a section below detailing what kind of cuts you can use below.
- Flour – You have to dredge the beef through flour to brown it in a skillet, an important step flavor wise!
- Olive oil – To brown up our beef in the Instant Pot.
- Veggies – Carrots, celery, and mushrooms. You can use any mushrooms such as chanterelles, cremini, shiitake, oysters, etc.
- Broth – Low sodium beef broth to carry through all that delicious beefy flavor.
- Wine/Beer – You can use either red wine or Guinness, a dry Irish stout. It’s more traditional to use a stout but a nice full bodied dry red wine will work just fine as well.
- Puff pastry – I prefer to use store bought because it’s far easier than making your own and tastes just as good!
- Bacon – Cook it up fresh! None of that pre cooked crumbled up stuff.
- Spices – Bay leaves and fresh thyme.
- Garlic – Fresh is best but if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Seasoning – Salt and pepper to taste.
- Egg – For egg wash to ensure a perfectly glossy and browned pastry crust.
How To Make Steak And Mushroom Pie
- Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
- Saute the sauteables: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
- Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
- Preheat oven to 400 F degrees.
- Finish the dish: Pour the stew into a 9×13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.
What Is The Best Cut Of Beef For Steak Pie?
Usually you can find stewing beef in your grocery store, and it comes already cut into cubes. You want the tough, lean cuts. They have collagen which breaks down over long cooking resulting in fork tender meat. Moreover, look for chuck roast, top round, rump roast, chuck shoulder or eye round roast.
Prefer To Cook Booze Free?
If that’s the case then you can still make this dish just fine! Just substitute the booze in this dish for equals amounts of low sodium beef broth. You’ll still get tons of drool worthy flavor!
No Instant Pot?
You can definitely make this stew super easily in the oven! Follow the directions just as above instead sautéing on the stove top and after just pop the ingredients in a dutch oven instead and cook at 350 F degrees for 2 – 2 1/2 hours.
Can I Make This Ahead?
You can definitely make this in steps if you wanted to. For example you could prepare the filling the day before, refrigerate it, then when ready to bake top it with the puff pastry and bake.
You could also transfer the pie filling into individual ramekins a day or so ahead of time. Cover them up and when ready to bake, top them with puff pastry and bake.
Storing Leftover Steak And Mushroom Pie
Allow the stew to come to room temperature but don’t leave it out for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
Can I Freeze Steak And Mushroom Pie?
You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature in the stove when ready to eat. Follow the steps to transfer it to a 9×13 inch casserole dish, top with puff pastry and bake.
More Must Try Recipes:
- One Pot Chili Mac and Cheese
- Mexican Pork Stew
- Easy Chicken Enchilada Casserole
- Chicken And Dumplings
- Best Ever Chocolate Chip Cookies
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Bacon Wrapped Meatloaf
- Easy Pot Roast
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Steak and Mushroom Pie
Ingredients
- 2 lb stewing beef
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 2 stalks celery chopped
- 2 large carrots cut into 1 inch cubes
- 2 tbsp all-purpose flour
- 1 cup red wine or Guinness
- 2 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 6 slices bacon chopped
- 1 lb mushrooms sliced
- 1 sheet puff pastry
- 1 egg yolk for brushing pie
Instructions
- Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
- Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
- Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
- Preheat oven to 400 F degrees.
- Finish the dish: Pour the stew into a 9x13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.
Video
Recipe Notes
- Allow the stew to come to room temperature but don’t leave it out for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
- You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature in the stove when ready to eat. Follow the steps to transfer it to a 9x13 inch casserole dish, top with puff pastry and bake.
Russell says
This was a lot of work, but it was so worth it. The meat was very tender and the dish was full of flavor. Thank you!
Susan in Colorado says
Sooooo delicious — absolutely a new family favorite!
DAN GRIGSBY says
The photo for bacon showed ham cubes. Should it be ham cubes or crumbled bacon. Difference between British and American definition of bacon?
jo says
It’s not ham, it’s thick cut bacon.
Grace says
We don’t like bacon, csn er leave it out and still taste good?
Jo Cooks Team says
Yes for sure!