Beefsteak and Mushroom Pie

“Couldn't find one just like this on Zaar- delicious and comforting.”
2hrs 30mins

Ingredients Nutrition

  • 2 lbs boneless cross-rib roast or 2 lbs blade roast, trimmed
  • 2 tablespoons vegetable oil
  • 6 slices bacon, chopped
  • 2 tablespoons butter
  • 2 onions, sliced
  • 12 ounces mushrooms, quartered if large
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 (440 ml) canguiness beer (or whatever you have)
  • 1 tablespoon grainy mustard
  • salt and pepper
  • 6 12 ounces packages puff pastry, thawed
  • 1 egg, beaten


  1. Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
  2. Transfer to bowl with a slotted spoon.
  3. Add bacon to pan and cook until crisp.
  4. Add to beef.
  5. Drain the fat from the pan and melt the butter over medium heat.
  6. Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
  7. Stir in tomato paste and cook, stirring, for 2 minutes.
  8. Sprinkle with flour and cook, stirring, for 1 minute.
  9. Whisk in beer, mustard, salt and pepper until smooth.
  10. Return beef mixture with any juices to pan.
  11. Cover and bake in 350 oven for 1 hour or until beef is tender.
  12. Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
  13. Put mixture into an 8 cup (2 L) oval casserole.
  14. On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
  15. Trim edges.
  16. Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
  17. Brush with egg and make 4 slashes for steam vents.
  18. Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.

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