Easy Steak & Mushroom Pie
By Good FoodTry this easy version of a classic steak and mushroom pie, using ready-rolled puff pastry and frozen onions to cut down on prep time.Time and servings
Ingredients
12 total- 500g Morrisons Market Street beef sizzle steak, sliced thinly
- 320g ready-rolled puff pastry
- 150ml beef stock
- 2 big spoonfuls of frozen diced or sliced onions (no need to defrost)
- 250g mushrooms, sliced
- 150g crème fraîche
- 1⁄2 small bunch parsley, chopped (optional)
- 1 egg, beaten
- 1 tbsp butter
- 1 tbsp plain flour
- 1 garlic clove, crushed
- 1 tbsp oil
Method
4 stepsStep 1
Heat the oil in a frying pan and cook the garlic and onion for 5-6 mins to soften, then add the butter. Once the butter is foaming, add the mushrooms and cook for 5-8 mins until softened and any liquid has evaporated. Season well, then tip onto a plate.
Step 2
Tip the plain flour into a bowl with a good pinch of salt and pepper. Toss the sliced Morrisons steak in the seasoned flour. Put the pan back on the heat, adding a little more oil if necessary, then fry the steak for 3-4 mins over a high heat until just browned.
Step 3
Add the mushrooms back into the pan. Pour in the stock, reduce the heat to medium and cook for 5 mins, until bubbling. Stir in the crème fraîche and chopped parsley, if using.
Step 4
Heat the oven to 220C/200C fan/ gas 7. Tip the steak mix into a 15cm x 25cm shallow pie dish. Unroll the pastry over the dish and press it down along the rim and down the sides – wet the rim and sides to help it stick if necessary. Trim off any excess pastry, leaving a border down the side to help the lid stay in place. Cut two small slits in the top of the pie and use any off-cuts to decorate the top if you like. Brush the pastry with egg, then bake for 40 mins, or until the pastry is golden and puffed up.