This Mary Berry Steak and Mushroom Pie is a savory, deep-flavored marvel—the ultimate centerpiece for a cozy weekend dinner. A combination of tender, slow-braised beef, earth-rich chestnut mushrooms, and a glossy, dark gravy under a cloud of buttery puff pastry, it is a timeless masterpiece of simple elegance. This recipe relies on the natural juices of the meat and the savory “umami” of the mushrooms to create a rich, soulful filling that is as comforting as it is impressive.
Mary Berry Steak and Mushroom Pie Recipe Ingredients
- 2 lbs (1kg) braising steak (chuck or stewing beef), cut into 1-inch cubes
- 3 tbsp all-purpose flour, seasoned with salt and pepper
- 3 tbsp vegetable oil
- 2 large onions, roughly chopped
- 12 oz (350g) chestnut or button mushrooms, halved or quartered
- 2 garlic cloves, minced
- 2 cups (500ml) high-quality beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or a few fresh sprigs)
- 1 pack (375g) ready-rolled puff pastry
- 1 large egg, beaten (for glazing)
- Salt and freshly ground black pepper
How To Make Mary Berry Steak and Mushroom Pie Recipe
- Sear the Meat: Toss the beef cubes in the seasoned flour. Heat 2 tablespoons of the oil in a large, heavy-based casserole dish. Brown the beef in batches over high heat until well-colored and caramelized. Remove and set aside.
- Sauté the Vegetables: Add the remaining oil to the same pot. Sauté the onions for 5–8 minutes until soft. Add the mushrooms and cook for another 5 minutes until they begin to brown and release their moisture. Stir in the garlic for the final minute.
- Simmer the Filling: Return the beef to the pot. Pour in the beef stock and Worcestershire sauce, then add the thyme. Bring to a boil, scraping the bottom to release the savory bits. Cover and simmer gently on the stove for 1½ to 2 hours, or until the beef is fork-tender.
- Cool Down: Once cooked, check the seasoning. Pour the mixture into a large pie dish and allow it to cool completely. This is essential to prevent the pastry from becoming soggy or melting before it hits the oven.
- Preheat and Top: Preheat your oven to 200°C (400°F). Unroll the puff pastry and drape it over the dish. Trim the edges and press down with a fork to seal. Cut a small cross in the center to allow steam to escape.
- Bake: Brush the top generously with the beaten egg wash. Bake for 25–30 minutes until the pastry has puffed up beautifully and is a deep, golden brown.
Recipe Tips
- Mushroom Choice: Chestnut mushrooms are highly recommended because they hold their shape better than white button mushrooms and provide a deeper, woodier flavor to the gravy.
- The “Cool Filling” Secret: Placing pastry on a hot filling is the most common cause of a “soggy bottom.” Always let the meat reach room temperature (or chill it in the fridge) before adding the pastry lid.
- Batch Browning: Don’t overcrowd the pan when searing the beef. If the pan is too full, the meat will steam in its own juices rather than developing that dark, flavorful crust.
- Check the Liquid: If the gravy looks too thin after braising, simmer it uncovered for 10 minutes before cooling to reduce and thicken the sauce.
What To Serve With Mary Berry Steak and Mushroom Pie
- Creamy mashed potatoes with plenty of butter
- Steamed green beans or buttered savoy cabbage
- Roasted root vegetables like carrots and parsnips
- A glass of medium-bodied red wine, such as a Merlot
How To Store Mary Berry Steak and Mushroom Pie
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat individual portions in the oven at 180°C (350°F) to keep the pastry crisp.
- Freeze: The cooked beef filling can be frozen for up to 3 months. It is best to freeze the filling separately and add fresh pastry when you are ready to bake and serve.
Mary Berry Steak and Mushroom Pie Nutrition Facts
- Calories: ~520 kcal (per serving)
- Carbohydrates: 32g
- Protein: 38g
- Fat: 28g
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated based on 6 servings.
FAQs
Yes, you can use shortcrust pastry for a more dense, biscuit-like texture. Mary Berry often uses puff pastry for the light, airy contrast it provides, but shortcrust is a traditional alternative.
You can substitute it with a teaspoon of soy sauce and a drop of balsamic vinegar. This will provide the same salty, tangy depth that enhances the beef and mushrooms.
Cooking them together allows the mushrooms to absorb the beef juices, but if you prefer very firm mushrooms, you can sauté them separately and stir them into the filling just before you add the pastry lid.
Try More Recipes:
- Mary Berry Steak and Ale Pie Recipe
- Mary Berry Steak and Guinness Pie Recipe
- Mary Berry Cheese and Onion Pie Recipe
Mary Berry Steak and Mushroom Pie Recipe
Description
A classic British comfort pie featuring tender braised beef and savory chestnut mushrooms in a rich gravy, topped with flaky puff pastry.
Ingredients
Instructions
- Coat beef in seasoned flour and brown in batches in a hot pot.
- Sauté onions and mushrooms until softened and browned.
- Combine meat, stock, sauce, and herbs; simmer covered for 1.5-2 hours.
- Cool the filling completely before transferring to a pie dish.
- Cover with puff pastry, seal the edges, and brush with egg wash.
- Bake at 200°C for 25-30 minutes until golden and puffed.
Notes
- For a richer gravy, substitute 100ml of the beef stock with a splash of dry red wine.
- Ensure your puff pastry is chilled right up until the moment you use it for the best rise.
- Use a sharp knife or a “pie bird” in the center to help steam escape.
