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Steak and Mushroom Pie

Steak And Mushroom Pie

Course Main Course
Cuisine American
Keyword easy-steak-recipes, steak-mushroom-pie, steak-pot-pie
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Stand time 10 minutes
Total Time 2 hours
Servings 6 pieces
Calories 380kcal
Author Melissa Sperka


  • 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
  • teaspoon 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 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.


Serving: 1serving | Calories: 380kcal | Carbohydrates: 19g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 651mg | Potassium: 962mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1578IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 4mg