:: Mini Beef and Mushroom Pies!

November 17, 2008 at 8:37 pm 20 comments

I have mentioned here before that I like to have my finger in all the pies of life, and staying true to that statement I have a really tasty steak and mushroom pie recipe to share here. Not only that but I thought it was time to tell you that, I’ll be playing Peter Pan this year in the Tivoli theatre Panto in Dublin (For international visitors, panto is like a kids Christmas show). Will I have any self respect left after donning a pair of green tights while being suspended in mid air? Time will tell! We had our first day of rehearsals today and last week we all got flying lessons, which was so much fun! Check out this video, I think I still have a bit more practice to go until this looks perfect!

If you’re in Dublin at all over the next two months make sure to come to the show, there’s a really great cast, lots of laughs, and sure the kids will love it! Tickets can be bought here.

On to more pressing issues, I recently bought a huge quantity of stew steak from the butcher, so I have been trying to come up with ways to get through it. This is a really simple recipe, which makes a really tasty winter warmer. The process is fairly easy, for convenience I use ready to roll puff pastry and just place it over the top of the pie dish, but you can easily make your own and add it here. The steak and mushroom mix is really tasty and can even be eaten by itself with rice. So if the thoughts of pastry are all too much for you, don’t count it out just yet!

Steak and Mushroom Pie

These look great served in individual little pie dishes, but if you don’t have any to hand, simply use one large pie dish. You can cook the pie mix ahead of time, freeze and defrost when you want to use it.

2 tablespoons of sunflower oil.
1 ½ lb of stew steak or diced beef.
250g of mushrooms.
500ml of beef stock.
250g of puff pastry.
2 red onions, finely chopped.
4 cloves of garlic, finely chopped.
A generous pinch of sea salt and ground black pepper.
2 egg yolks.

Heat a tablespoon of oil in a large frying pan, and brown the meat on all sides. You may need to fry the meat in batches in order to get a nice colour. Remove from the pan and set aside. Add the rest of the oil to the pan and fry the garlic and onions until soft. Add the beef stock, meat pieces, salt and pepper and combine. Lower the heat, cover and cook over gentle heat for approximately 1 hour and 30 minutes. Make sure to give the mix a stir every now and then to prevent it sticking at the bottom. The aim is to get the meat as tender as possible, so you may need to add a longer cooking time depending on the meat you buy.
10 minutes before the mix is finished add the finely sliced mushrooms and stir through to combine. Remove from the heat and allow to cool.
Preheat the oven to 220˚C/ 430˚F/ Gas 7.
Dust your work surface with a little flour and roll out the pastry to about ½ a centimetre in thickness. Empty the steak and mushroom filling into your chosen pie dish or dishes and drape over the pastry. Leave about 1cm of pastry over the side of the dish and then push the pastry in to the dish so you end up with a nice crust the whole way round. Using a pastry brush, coat the pastry with the egg yolk, this will produce a delicious golden coloured crust.
Place in the oven for approximately 15-20 minutes or until the pastry puffs up and turns a nice golden brown.
Serve straight away with a tasty salad and enjoy!


Entry filed under: beef, egg, garlic, mushroom, onion, pastry, pie.

:: Chilli Jam :: Tagged!

20 Comments Add your own

  • 1. lorraine@italianfoodies  |  November 17, 2008 at 9:37 pm

    These look fab Donal, love the photos:)

  • 2. Donal  |  November 17, 2008 at 9:39 pm

    hiya! Thanks a mill! Got lucky with the steam- it caught my eye in the light at the very last minute! 🙂

  • 3. Kay  |  November 17, 2008 at 10:48 pm

    That 1st photo is so awesome. I’d print it and hang it on my wall.p.s did you see the Pioneer Woman site cooking section today?:)

  • 4. Donal  |  November 17, 2008 at 11:07 pm

    hey kay! Wow I’m so impressed! I was checking my stats earlier and there was loads of refferals from you! Was wondering what was going on! How did you organise that? You’ve hit the big time my dear! 🙂 Congrats!

  • 5. jennie  |  November 18, 2008 at 3:23 am

    a friend sent me a link to your blog today – the recipes look great and your photos are fantastic. I look forward to trying some of your recipes.

  • 6. culinarycory.com  |  November 18, 2008 at 3:53 am

    Your pie pictures are making me think happy thoughts. I love the steam against the dark background. It adds an interesting touch that is rarely found in some food blogs.

  • 7. Mallory Elise  |  November 18, 2008 at 5:35 am

    ahk! perfect steam! and those metal tins are very classy looking. 🙂

  • 8. Donal  |  November 18, 2008 at 8:23 am

    hey jennie- Thanks for stopping by! Let me know how you get on- your blog is lovely too! 🙂hey cory- Thanks as I said I got lucky- I was running out the door and my camera was already packed up!Hey mallory elise- hehe thanks- I actually robbed them from my mom! 🙂

  • 9. sara  |  November 18, 2008 at 11:21 pm

    Fantastic photo of the steaming pie! MMmmm! Hey, not bad for your first flying lesson, the video was a kick to watch. Best!

  • 10. Darius T. Williams  |  November 19, 2008 at 2:37 am

    So like, for real – who wouldn’t want these? This looks great!-DTWhttp://www.everydaycookin.blogspot.com

  • 11. Donal  |  November 19, 2008 at 8:53 am

    Hey Sara- Thanks! I know but I still have some work to do! hehe have a good day! 🙂Hey Darius- hehe thanks!

  • 12. The Peanut Butter Boy  |  November 19, 2008 at 4:06 pm

    These look wonderful and your pictures are fantastic, do you have and special camera settings that allow that much good light in? And I need to visit Dublin sometime, I’m a mutt but I’m mostly Irish (25%) and I want to get the accent =).

  • 13. raj  |  November 21, 2008 at 9:18 am

    the pot pie looks delicious! i have some puff pastry i made a couple of days ago and beef! (i know! strange co incidence) so i might give this recipe a try tomorrow!and the video-hahaha! i would LOVE to watch the whole production! why didn;t i get to see fun things like this when i was a child?

  • 14. Polly Pierce  |  November 21, 2008 at 2:27 pm

    I can't wait 2 see you flying high as Mr Pan with my old friend Sammy Sausages! Vinca & family are long-time followers and hecklers who sit in the front row and just love the atmosphere! Shame the cast can never quite remember their lines on New Years Day though; I can't imagine why?!!!!By the way, I'm now wishing that my oven is working as those pies look delicious; and you can't do good pastry in the microwave!

  • 15. Donal  |  November 21, 2008 at 9:32 pm

    Hey Peanut Butter Boy! Thanks a mill- nope no special setting, just a tripod and some love! You should definitely come we’ll make dinner! Hey Raj! You should definitely try it, its really easy. I know I totally missed out to, but it has to be magical for the kids to see flying on stage!Hey Polly! (is it polly or vinca?) You’ve been before oh thats so cool, a fellow food blogger! Just don’t heckle to hard I have a hard enough time remembering my lines anyway! Yes I can imagine New Years will be a little tough alright. If your coming make sure to say hello! I’ll be upset if you don’t! 🙂

  • 16. Laura  |  November 25, 2008 at 10:05 am

    Hey Donal, having tried one of your pies first hand I can say that they are truly delicious! Now I’m going to attempt to make them myself!!! One question: what would you think of using fillet beef? Or is the whole point of the stewing beef to give it flavour? P.S. Hope the flying is going well…

  • 17. lisa from dandysugar  |  November 27, 2008 at 1:08 am

    I just came across your blog today and I am loving your recipes and beautiful photos! I can’t wait to try this little pot pie!Cheers!

  • 18. Donal  |  November 27, 2008 at 10:19 pm

    Hey Laura!Hehehe I know you enjoyed it- I saw you scoffing it in the next office! 🙂 Fillet beef will be fine here too! It’s going fab- less flying and more rehearsals at the moment though!Hey Lisa!Thanks a million- hope you’ll come back soon! 🙂

  • 19. Anonymous  |  January 13, 2009 at 8:10 pm

    getting ready to make this tonight, but using venison instead..looks so yummy in the photo!

  • 20. Eric J. Hoffman  |  February 27, 2009 at 9:55 pm

    Great dish for a winter night. Would go good with a Guiness! Thanks.


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