Steak and Mushroom Pie
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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 Recipe
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.
- 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 – Use as much or little as you like.
- 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
- 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
- Cream Of Mushroom Soup
- Salisbury Steak
- Hungarian Goulash
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Steak and Mushroom Pie
Video
Ingredients
- 2 pound stewing beef
- 2 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1 teaspoon 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 tablespoon 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 pound mushrooms (sliced)
- 1 sheet puff pastry
- 1 egg yolk (for brushing pie)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 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.
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 9×13 inch casserole dish, top with puff pastry and bake.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe was very delicious, my husband and son gobbled it up and asked when can I make it again. I took a star off only because my instant pot kept reading ‘Food Burning’ error and shut off. I scraped the bottom of the pan, and reset but it happened 3 or 4 times before I gave up and put the pie filling into my cast iron pot and let it slow cook for a couple more hours. I tried it again a couple of nights later, with the same ‘Food Burning’ error. It’s a shame, I’d have loved for this to work in my Instant pot as I’ve only used it a couple of times and mostly lives in the cupboard …. but aside from that issue, the pie recipe was SO yummy 🙂
I’m so glad to hear that you and your family enjoyed the steak and mushroom pie! 🥧 I’m sorry to hear about the trouble with your Instant Pot displaying the ‘Food Burn’ error. This message typically pops up if there’s not enough liquid in the pot, or if food is stuck to the bottom.
Here are a few tips that may help avoid this issue in the future:
Deglaze the pot: After sautéing ingredients, add a little bit of liquid to the pot and scrape off any bits that are stuck to the bottom. This not only prevents burning but also adds flavor to the dish.
Layer ingredients: Place ingredients that may burn (like tomatoes or thick sauces) on top of other ingredients instead of letting them touch the bottom of the pot.
Check your sealing ring: If the sealing ring isn’t properly placed, the pot might not come to pressure, leading to a potential burn warning.
I hope these tips help for your future Instant Pot adventures! Thank you for your feedback, and I’m glad the pie turned out delicious in the end. 😊👍
hi great recipe, i added a table spoon of wostershire sauce for my. personal taste
Hi! Thank you for this lovely recipe! Can in substitute the stewing beef with stewing veal? Also, how would I modify this recipe to make it in the slow cooker?
Yes, you can. You would probably make all the filling as specified, so I’d brown the meat first then add everything to the slow cooker and cook for 6 to 8 hours on low.
Made this for my family and it was a huge hit! Wondering if you have a stovetop version or a version that doesn’t include an instant pot? Thanks for sharing!
Glad you liked it. In the post under “No Instant Pot?” there are instructions on how you can make this in the oven.
I enjoyed the taste of the finished dish. The only reason I didn’t give it five stars is my version had a lot of liquid and kind of spilled over the puff pastry top. Next time I need to find a way to make it thicker. I’ll definitely make it again.
This is amazing and so full of flavour – it made a lot so I froze a pie (with the excess) and I was surprised how great the frozen pie tasted – it’s my first foray in to a frozen meal and I can’t believe how fresh it tasted.
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!
Sooooo delicious — absolutely a new family favorite!
The photo for bacon showed ham cubes. Should it be ham cubes or crumbled bacon. Difference between British and American definition of bacon?
It’s not ham, it’s thick cut bacon.
We don’t like bacon, csn er leave it out and still taste good?
Yes for sure!