So my brother (Michael) would secretly like to live in England or Scotland (hmmm… I guess it’s not a secret anymore!). This is his version of the well-loved English dish, Steak and Mushroom Pie. Serve with ‘mash’ (aka mashed potatoes) for a truly British experience. Some notes from Michael… “I often cook an entire roast (pork, beef, or whatever), divide it into portions, and freeze. It’s easy to take out portions, thaw, and add to recipes like this one.”
Michael’s Beef and Mushroom Pie
Serves 6-8
Ingredients:
- 1 pie crust (top and bottom), make your own or purchase
- 1/2 – 1 cup sliced mushrooms (depending on your love of mushrooms)
- 2 tsp butter
- 1 Tbsp margerine
- 1/4 cup chopped onions
- 9 oz cooked, chopped, beef roast
- 2 Tbsp flour
- 1 cup frozen peas (no need to thaw)
- 1/2 cup cooked, chopped carrots (optional)
- 1 cup good quality beef stock
- salt and pepper to taste
- 1/4 cup crumbled stilton cheese (optional)
- Prepare filling first as it will need to cool slightly before putting it in the pie shell.
- Saute the mushrooms in the butter until brown and soft. Remove from pan and reserve. Add the margarine and onions to the same pan. Saute the onions until starting to brown; add meat and flour. Continue to saute (don’t worry if it is dry) for 2-3 minutes. Add the beef stock and stir until it thickens and bubbles. Add peas, carrots, and cooked mushrooms. Cook 5 minutes longer. Remove and cool slightly. If desired, mix stilton cheese into the vegetable mixture.
- Place bottom crust in a deep-dish 9” pie plate. Fill with the slightly cooled filling. Fold the top crust over the filling and seal the edges with a fork (trim crust as needed). Cut several holes in the crust to allow steam to vent. Bake at 425 degrees for 20 minutes. Reduce the oven temperature to 350 and continue to bake until crust is brown, an additional 15-20 minutes. Serve warm.
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