This savory Steak and Mushroom Pie is a homey and comforting main dish. It's simple preparation makes it a contender for a weekday meal yet, it's impressive enough for company.

Steak and Mushroom Pie

Savory pies like this steak and mushroom pie are a fantastic and filling way to feed a family. The flavors in the rustic steak pie is reminiscent of a Cornish pasty a handheld savory meat and vegetable pie. Pasties are pockets that have been filled with beef, vegetables and a delicious rich gravy, such as these classic pasties on The Spruce Eats. This recipe for steak and mushroom pie, is a riff and family style version, with a very similar flavor combination.

Helpful Tips for Making Steak Pie

In this recipe I've given instructions of how to cook the steak from scratch. However, if you have leftover steak from a previous meal or even pot roast that you'd like to stretch into another meal, it can easily be adapted to use beef that's precooked, as well.
Adapt this recipe using your favorite mushroom variety.
This is a rustic pie, so the pieces won't be perfect, but , they will be perfectly delicious.
You may also enjoy my pepper steak stromboli recipe and classic chicken pot pie made in a cast iron skillet.

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Steak And Mushroom Pie

Prep Time20

Cook Time1 30

Stand time10

Total Time2

Course: Main Course

Cuisine: American

Keyword: easy-steak-recipes, steak-mushroom-pie, steak-pot-pie

Servings: 6 pieces

Calories: 380kcal

Author: Melissa Sperka

Ingredients

2 lb sirloin steak cubed
½ cup flour [seasoned with ¼ teaspoon each salt black pepper and paprika]
3 tablespoon olive oil
1 small onion finely diced
1 small carrot finely diced
3 cloves garlic minced
16 oz sliced baby portabella
1 14.5 oz can beef broth
2 tablespoon Worcestershire sauce
2 tablespoon all-purpose flour [to thicken gravy] plus additional as needed
1 (1.0 oz) packet dry onion gravy mix i.e.McCormick's
1 tablespoon chopped parsley
½ teaspoon oregano
¼ teaspoon cayenne
¼ teaspoon paprika
⅛ teaspoon dried thyme
1 10 inch unbaked pie crust refrigerated or homemade
1 large egg beaten

Instructions

Mix together flour, salt, pepper and paprika. Toss steak cubes evenly with the seasoned flour.
In a large 12 inch skillet or dutch oven, heat 3 tablespoons of olive oil.Add the steak to the oil and begin to brown the steak on all sides, turning as needed.
To the skillet add onion, carrots and mushrooms. Saute over medium-high heat until the vegetables begin to soften. Taste and season with black pepper to taste. (Don't add salt, there's ample in the gravy mix) Add garlic, cook for 1 minute.
Add ⅔ beef broth and Worcestershire to deglaze the pan. Scrape any brown bits off of the bottom of the pan. Cook for 1 minute.
Dissolve flour in remaining broth. Add to skillet with onion gravy mix, parsley, oregano, paprika, cayenne and thyme. Stir well, and simmer covered for 45-50 minutes or until the meat is fork tender.
To bake: Preheat the oven to 375°F. Spray a 10 inch quiche or tart pan with cooking spray. Check the thickness of the gravy. The gravy should be thickened to the consistency of thin pudding. If not, dissolve 1 tablespoon additional flour with cold water and add to thicken. Pour into baking dish.
Cover the top with the pie crust. Crimp the edges and cut an "x" in the middle to vent.
Brush with the beaten egg. Bake for 20-25 minutes until the crust is golden.
Allow the pie to stand for 10 minutes before serving.

Nutrition

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