Steak, cheese and mushroom pies

steak and cheese pies

Is there anything more delicious and satisfying than a tasty homemade pie with rich, meltingly tender beef and crispy puff pastry? I just love them. The cooking time may seem a little long, but after 15 minutes you walk away and let the oven (or slow cooker) do the rest of the work. The filling keeps for a week in the fridge, so you can make it in advance then all you need to do it put it in a pie dish, pop pastry on the top and you have a fabulous meal in under an hour! For a healthier option, add fluffy mashed potato on top instead of pastry.

Ingredients

Steak filling
600g Quality Mark stewing steak or gravy beef, cut into bite sized chunks
Sea salt and freshly ground pepper
3 tablespoons plain flour
Extra virgin olive oil, for frying
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
500ml  beef stock (I prefer the stock in pouches from the meat/fridge section of the supermarket)
250g button mushrooms, chopped
2 teaspoons brown sugar
1 ½ cups grated carrot
1 celery stick, including leaves
2 tablespoon chopped  fresh  thyme
1 bay leaf
1 teaspoon paprika

To assemble
Sliced cheddar cheese
1-2 sheets frozen flaky puff pastry
1 egg, lightly beaten with ¼ cup milk

Method

Preheat oven to 150C.

Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon  of olive oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside.  You may need to add a little more oil for each batch. Add another tablespoon of olive oil to the pan over medium heat and add the onion and garlic. Cook for 4-5 minutes to soften. Turn up the heat; add tomato paste and cook, stirring, for another few minutes. Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine.

Cover the pan tightly with foil or a lid (or transfer to an ovenproof casserole dish if your pan isn’t ovenproof) and cook in the oven for 2 ½-3 hours (or transfer to a slow cooker and cook on low for 6-8 hours). Taste and season with salt and pepper if needed.  Leave the mixture to cool slightly then remove the celery stick.

Increase the oven to 190C.

Fill 4-6 ramekins (or one large pie dish lined with pastry) with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush the top of the pies with the egg wash and prick a couple of steam holes in the pastry.  Bake for about 20 minutes or until the pastry is cooked and golden brown.  Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish/tomato sauce and a fresh seasonal green salad.

These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
  1. Rhoel Lora Reply
    Thank you so much for sharing this recipe. It's been almost 10 years since I've had a NZ meat pie. Especially the steak and cheese variety. This recipe will be very helpful to me to replicate the all-time best food in the world. There is nothing that comes close here in Los Angeles, and hopefully by following your recipe I can savor this delicacy again. Any chance of getting a recipe for sausage rolls? :) Again my sincerest thanks. take care.
    • Chelsea Winter Reply
      Thanks Rhoel, I'm so glad you enjoyed it! I do indeed have a sausage roll recipe: http://chelseawinter.co.nz/pork-sage-and-onion-sausag-rolls/. Enjoy!
  2. Sarah Mackay Reply
    This looks delicious Chelsea so I'm going to make this this afternoon. In the intro you mention beer and that it can be substituted. I can't see any beer in the recipe though! If I want to add it I presume I'd just substitute out some of the beef stock for it?
    • Chelsea Winter Reply
      Hi Sarah, Whoops, that's meant to be there! I beef and Guinness pie in my cookbook so I must have got confused with that!
  3. sweetashoney.co.nz Reply
    This pie looks so yum ! I did one too on my blog here http://www.sweetashoney.co.nz/steak-and-cheese-pie/ and I used red wine to cook the meat. I am going to try your recipe next time, tomato paste and thyme : what a perfect Mediterranean combination ! I love it. I love your book too!
  4. Linda Reply
    Also Making this for son's 19th birthday in USA as he is really missing Kiwi pies! Thanks!
  5. Sarah Rosanowski Reply
    Hello Chelsea - love your recipes! Just wondering if this could this be made without the mushrooms? If so, would something else need to be substitutedor or the amount of steak increased?
    • Chelsea Winter Reply
      You could just leave them out or add more beef.
  6. Melissa Vavau Reply
    Hi Chelsea! I love this recipe and have made it so many times! Just wondering if it could be frozen..have a little one on the way and want to prepare some meals ahead of time :) thank you!
  7. Teresa Reply
    Hi Chelsea, would this work without pastry on the bottom ? Thanks Teresa
  8. Kirsten Reply
    I live in Sydney and honestly have not had a good pie here like the pies back home in nz. So I tried this recipe to fill our cravings and OMG ... this was super easy and turned out so yum ! I even forgot the thyme and it didn’t even matter. It was so yum. My husband was raving on and on about it ! THANKYOU for this recipe ! Definitely going to make this again.
  9. Reenie56 Reply
    Yummy, have just had one for lunch. Made a shortcrust pastry for the base and a puff pastry for the top. My go to Steak Pie recipe now. I plan on making a large family one next. So much nicer than shop bought pies!
  10. Alicia Reply
    This recipe was great! I didn't have any pastry so put it into a casserole and topped the beef mixture with mashed kumera & potato, it was so good! Attempting again with pastry today!

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