Steak and Mushroom Pie

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Serving suggestions: Serve with mashed potato and an ice-cold Coca-Cola Zero Sugar.

Prep:
Cook:
25 mins
50 minutes
Serves: 4 portions
Ingredients
500g steak pieces
500g mixed pack of carrot and parsnip
1 large onion
3 celery sticks
1 leek
175g mushrooms sliced
200g bacon
3 sprigs thyme
320g pack of ready made puff pastry (defrosted)

directions

  1. Peel and dice the onion, carrot and parsnip. Wash and slice the leeks and celery.
  2. Cut the bacon into small squares.
  3. Add 1 tbsp of olive oil to a pot over medium heat. Once the oil is hot, add the steak pieces and bacon pieces. Sear until golden brown, add the onion and cook for a further 5 minutes.
  4. Dissolve the beef stock cubes in one litre of water following the directions on the pack. Add the stock to the pot and cook for a further 30 minutes until the steak pieces begin to become tender.
  5. Add the remaining vegetables to the pot and cook for a further 15 minutes. Add the sliced mushrooms and thyme.
  6. Add gravy granules to thicken the mixture and place in a casserole dish.
  7. Roll out the defrosted puff pastry to a size that will cover the casserole dish. Prick all over with a fork to allow steam to evaporate.
  8. Crack the egg into a bowl and add 2 tbsp of milk. Mix together. Brush the top of the puff pastry with the egg and milk mixture.
  9. Place in the oven at Gas Mark 6 /220 degrees until the pie lid is golden brown.