Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Easy Steak & Mushroom Pie

Easy Steak & Mushroom Pie

By Morrisons
Published on 21 March 2025
Try this easy version of a classic steak and mushroom pie, using ready-rolled puff pastry and frozen onions to cut down on prep time.
Shop for ingredients

Time and servings

1 hr 30 minsTotal time
4Servings
20 minsPrep time
1 hr 10 minsCooking time

Ingredients

  • 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

  1. Step 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.

  2. 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.

  3. 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.

  4. 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.