Steak and Mushroom Pie Mary Berry Recipe

Today, I’m going to share with you how to make a delicious steak and mushroom pie, inspired by the famous British cook Mary Berry. This is a hearty and comforting dish that is perfect for cold winter nights or family gatherings. You’ll love the tender and juicy beef, the rich and flavourful ale sauce, and the crisp and buttery puff pastry.

Let’s get started!

What is Steak and Mushroom Pie Mary Berry?

Steak and mushroom pie is a classic British dish that consists of stewed beef and mushrooms in a thick gravy, topped with a layer of puff pastry and baked until golden. Mary Berry is one of the most popular and respected cooks in the UK, who has written many cookbooks and hosted several TV shows. She has her own version of steak and ale pie, which uses sunflower oil, smoked bacon, tomato purée, thyme, bay leaves, cornflour, and chestnut mushrooms. She also recommends using a local ale for the sauce, as it adds more depth and character to the dish.

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

• It’s easy to make. You don’t need any special skills or equipment to make this pie.
• It’s versatile. You can use any kind of stewing steak for this recipe, such as chuck, brisket, or shin.
• It’s satisfying. This pie is a complete meal in itself, as it contains protein, carbs, and fibre. It’s also very filling and warming, thanks to the rich sauce and the pastry crust. It will keep you full for hours and make you happy.
• It’s delicious. This is the most important reason of all. This pie tastes amazing, with tender chunks of beef, juicy mushrooms, and a savoury ale sauce that has a hint of sweetness from the tomato purée.

Steak and Mushroom Pie Mary Berry Ingredients

To make this steak and mushroom pie Mary Berry style, you will need the following ingredients:

• 500 g (1 lb 2 oz) puff pastry
• 5 tbsp sunflower oil
• 200 g (7 oz) smoked streaky bacon rashers, cut into 1 cm (0.5 inch) strips
• 2 medium onions, sliced
• 2 garlic cloves, finely chopped
• 850 g (1 lb 14 oz) well-marbled braising steak, trimmed of hard fat or gristle
• 500 ml (18 fl oz) bottle of local ale
• 500 ml (18 fl oz) good-quality beef stock
• 1 tbsp tomato purée
• 4 sprigs of thyme, leaves stripped from stalks
• 2 bay leaves
• 2 tbsp cornflour, blended with 2 tbsp cold water
• 250 g (9 oz) small chestnut mushrooms, wiped and halved or quartered if large
• Salt and freshly ground black pepper
• Beaten egg, to glaze

Useful Equipment

You will need these Equipment:

• A frying pan
• A flameproof casserole dish
• A 1.2 litre (2.5 pint) pie dish
• A pie bird or funnel

Step by Step Instructions

Here are the step-by-step instructions on how to make this steak and mushroom pie Mary Berry recipe:

Step 1: Brown the bacon, onions, and garlic

Heat 1 tablespoon of the oil in a frying pan over medium-high heat. Fry the bacon strips with the onions until pale golden brown, stirring regularly. Add the garlic and fry for another minute or two until softened. Using a slotted spoon, transfer the onion mixture to a flameproof casserole dish.

Step 2: Brown the beef

Cut the steak into rough 2.5 cm (1 inch) cubes and season with salt and pepper. Heat 2 tablespoons of oil in the same frying pan over medium-high heat and fry the meat in 2 or 3 batches until well browned all over. Add more oil if the pan seems dry. Transfer the beef to the casserole dish as it is browned.

Step 3: Deglaze the frying pan with ale

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Deglaze the frying pan with half the ale. Bring it to the boil while stirring hard to lift all the sediment from the bottom of the pan. Pour this over the beef in the casserole dish.

Step 4: Add the stock, tomato purée, and herbs

Add the remaining ale, then the stock, tomato purée, thyme, and bay leaves to the casserole dish. Bring everything to the boil, then cover and cook in the oven for 2 hours, or until the meat is very tender.

Step 5: Thicken the sauce and add the mushrooms

Remove the dish from the oven, stir in the cornflour paste, then put it back for 5 minutes or until the sauce is thick. Adjust the seasoning to taste, remove the bay leaves and leave to cool. Turn the oven up to 200°C/fan 180°C/400°F/gas mark 6. Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden, then add them to the meat.

Step 6: Spoon the filling into the pie dish and top with pastry

Spoon everything into the pie dish around a pie bird or funnel. Roll out the puff pastry on a well-floured surface until about 5 mm (0.2 inch) thick and at least 5 cm (2 inches) larger than your pie dish. Cut some strips, about 1 cm (0.5 inch) wider than the rim of the dish, from around the edge. Brush the rim of the pie dish with beaten egg and fix the strips in place, overlapping a little where necessary, then brush with more egg.

Step 7: Cover with pastry and bake

Cover with the remaining pastry, pressing down firmly around the edge. Trim off any excess pastry and crimp or flute the edge. Cut a small hole in the centre of the pastry to allow steam to escape. Brush with more egg and bake for 20 to 25 minutes until the pastry is golden brown and crisp.

How do I serve Steak and Mushroom Pie Mary Berry?

You can serve this steak and mushroom pie Mary Berry hot or warm, cut into generous slices. You can also reheat any leftovers in a low oven or a microwave.

What do I Serve With Steak and Mushroom Pie Mary Berry?

This steak and mushroom pie Mary Berry is a hearty and filling dish that can be enjoyed on its own or with some simple sides, such as:

• Mashed potatoes or roast potatoes for extra carbs
• Green beans, peas, carrots, or broccoli for some colour and vitamins
• Gravy or extra sauce for more moisture and flavour
• Salad or coleslaw for some freshness and crunch

Tips and Mistakes to Avoid for Making the Best Steak and Mushroom Pie Mary Berry

Here are some tips and mistakes to avoid for making the best steak and mushroom pie Mary Berry:

• Use well-marbled braising steak that has some fat and connective tissue, as it will become more tender and flavourful after slow cooking.
• Cut the steak into even-sized pieces so that they cook evenly.
• Brown the meat well in batches over high heat to seal in the juices and create a caramelised crust.
• Deglaze the frying pan with ale to capture all the flavour from the meat juices and bits stuck to the bottom.
• Use a good-quality beef stock that is not too salty or artificial.
• Use a local ale that has some body and character, such as a bitter, a stout, or a porter.
• Add some tomato purée to balance out the bitterness of the ale and add some sweetness and colour to the sauce.
• Use fresh thyme and bay leaves for more aroma and depth.
• Use cornflour to thicken the sauce instead of flour, as it will give a clearer and smoother texture.
• Use chestnut mushrooms instead of white mushrooms, as they have more flavour and texture.
• Fry the mushrooms separately over high heat to brown them well and prevent them from becoming soggy.
• Let the filling cool completely before topping it with pastry, as it will prevent it from becoming soggy or melting.
• Use all-butter puff pastry instead of shortcrust pastry, as it will give a lighter and flakier crust.
• Use a pie bird or funnel to allow steam to escape from inside the pie and prevent it from bursting or collapsing.

How Do I Reheat Steak and Mushroom Pie Mary Berry?

If you have any leftover steak and mushroom pie, Mary Berry, you can reheat it in the oven or the microwave.

Here’s how to do it:

• Oven: Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Cover the pie loosely with foil and bake for 15 to 20 minutes or until hot and bubbling. Remove the foil and bake for another 5 minutes or until the pastry is crisp.
• Microwave: Cut the pie into individual portions and place them on a microwave-safe plate. Cover with a damp paper towel and microwave for 2 to 3 minutes or until hot and steaming. Let it stand for a minute before serving.

Nutrients

One serving of this steak and mushroom pie Mary Berry (about 300 g or 10.5 oz) provides approximately:

• Calories: 720 kcal
• Fat: 42 g (of which saturated: 16 g)
• Carbohydrate: 48 g (of which sugars: 6 g)
• Protein: 35 g
• Fibre: 3 g
• Sodium: 800 mg

Related FAQs

Here are some frequently asked questions related to this steak and mushroom pie Mary Berry recipe:

Can I freeze this pie?

Yes, you can freeze this pie either before or after baking. To freeze before baking, assemble the pie as instructed but do not glaze it. Wrap it tightly with cling film and foil and freeze for up to 3 months. To bake from frozen, preheat the oven to 200°C/fan 180°C/400°F/gas mark 6. Remove the cling film and foil and brush the pastry with beaten egg. Bake for 40 to 45 minutes or until golden and piping hot. To freeze after baking, let the pie cool completely then wrap it tightly with cling film and foil and freeze for up to 3 months. To reheat from frozen, preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Remove the cling film and foil and bake for 25 to 30 minutes or until hot and bubbling.

Can I use chicken instead of beef?

Yes, you can use chicken instead of beef for this recipe. You can use boneless skinless chicken thighs or breasts, cut into bite-sized pieces. You may need to reduce the cooking time in the oven to about an hour or until the chicken is cooked through.

Can I use shortcrust pastry instead of puff pastry?

Yes, you can use shortcrust pastry instead of puff pastry for this recipe. You can either make your own or use ready-made pastry from the supermarket. You may need to prick the pastry with a fork before baking to prevent it from rising too much.