Individual steak & mushroom pies


  • 700 gms of round or rump steak (in small cubes)

  • 2 tablespoons of plain flour

  • red wine to deglaze the pan

  • 1 leek

  • 1 red onion

  • 100 grams of unsalted butter

  • 4 tablespoons of olive oil

  • field mushrooms

  • Around 2 cups of beef stock

  • 1 tablespoon of red wine vinegar

  • 1 teaspoon crushed dried porcini mushrooms

  • 1 tablespoon of Worcestershire sauce

  • salt & pepper

  • 12 small pie trays

  • Olive oil spray

  • A little extra plain flour for dusting the pie trays

  • 4 sheets of shortcrust pastry

  • 3 sheets of puff pastry

  • 1 egg

  • or use a good sour cream pastry recipe (Maggie Beer's)


  • 1.

    Lightly flour the steak by putting a the flour and the steak into a plastic bag, giving the top a couple of twists and shaking it a few times.

  • 2.

    Heat 1 tablespoon of olive oil in a large frypan and when hot brown the steak in small amounts using a small pinch of salt with each batch. Use more olive oil as needed with each batch.

  • 3.

    When the steak is done deglaze the frypan with a little red wine and reserve the pan juices with the steak.

  • 4.

    Chop the onion and leek in small pieces and gently fry them in half the butter and 2 tablespoons of olive oil till translucent.

  • 5.

    Chop the mushrooms in fairly large pieces and add to the oinos and leek in the frypan and cook for another 5 minutes.

  • 6.

    Add the steak, reserved juices, stock, red wine vinegar, porcini mushrooms, Worcestershire sauce to the onion, leek & mushrooms. Cook for a further 10 minutes adding salt & pepper to taste.

  • 7.

    Spray the pie dishes with olive oil and dust witha little flour.

  • 8.

    Line each dish with some shortcrust pastry fill with steak and mushroom mixture level with the top edge of the pie dish. Cut the puff pastry to fit as slightly oversized lids for the pie dishes. Lightly beat the egg with a tablespoon of water and brush a small amount of egg mixture (or water) around the edge of the shorcrust pastry and put the puff pastry lids on sealing the edges by pressing the pastry together.

  • 9.

    Brush each pie with some egg mixture and pierce a small hole in the top of each pie.

  • 10.

    Bake in a hot (210-220c) oven for till brown.

  • 11.

    Serve the pies with mash, baked parsnips, peas and a good sauce.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings