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.
- Adapt this recipe using your favorite mushroom variety.
- You may also enjoy my pepper steak stromboli recipe and classic chicken pot pie made in a cast iron skillet.
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Helpful Kitchen Items:
Steak And Mushroom Pie
- 2 lb sirloin steak cubed
- ½ cup flour [seasoned with ¼ tsp each salt black pepper and paprika]
- 3 Tbsp 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 Tbsp Worcestershire sauce
- 2 Tbsp all-purpose flour [to thicken gravy] plus additional as needed
- 1 (1.0 oz) packet dry onion gravy mix i.e.McCormick's
- 1 Tbsp chopped parsley
- ½ tsp oregano
- ¼ tsp cayenne
- ¼ tsp paprika
- ⅛ tsp dried thyme
- 1 10 inch unbaked pie crust refrigerated or homemade
- 1 large egg beaten
- 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 Tbsp 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.