Steak and Mushroom Pie

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“This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.”
1hr 5mins

Ingredients Nutrition


  1. Heat oil in a large skillet over medium-high heat.
  2. Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
  3. Add in mushrooms and cook until browned.
  4. Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
  5. Return the beef to the skillet.
  6. Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
  7. Season with salt and black pepper to taste.
  8. Set oven to 400 degrees F.
  9. Transfer the beef mixture to a greased casserole dish.
  10. Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
  11. In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
  12. Bake for 20 minutes or until the pastry is fuffed and golden brown.

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