This recipe is a real comfort food classic. Steak and Mushroom Pie makes a great meal for family or friends.

Come in and see us for some really tasty Scotch Beef that will make this recipe a tasty treat.  Our Beef is a premium quality range of Scottish beef bred, raised and selected to produce the finest flavour. Our supplier is John Scott Meat a family business based in Paisley Scotland. John Scott Meat has its own abattoir which gives complete control of its product from farm to customer. Which means consumers can have complete confidence in the quality and traceability in the Beef they supply to Morley Butchers.

You can find out more about out premium Scotch Beef here >>

This recipe is from Scotch Beef and Lamb Scotch Beef

Cooking Time/Servings

Serves: 8
Preparation: 90 mins (plus cooling time)
Cooking: 60 mins

Ingredients for Steak and Mushroom Pie

For the pie filling:

  • 20 g dried mixed wild mushrooms, soaked in 200 ml boiling water
  • 1.5 kg Scotch Beef braising steak from Morley Butchers  cut into 3 cm cubes
  • 3 tbsp plain flour seasoned with salt and pepper
  • 3 tbsp vegetable oil
  • 3 medium onions, peeled and thickly sliced
  • 6-8 large flat mushrooms cut into quarters
  • 1 litre hot beef stock ( made from cubes if you wish)
  • 3 sprigs thyme
  • 1 bay leaf

for the topping

  • 500 g ready-made puff pastry
  • 1 small egg, beaten for the glaze

Steak and Mushroom Pie Cooking Method

1. Preheat the oven to 170 C/ 150 C fan/ gas mark 3. In a small bowl cover the dried mushrooms with 200 ml boiling water, set aside. Heat some of the oil in a deep saute pan and gently fry the onions for 5-10 minutes till softened then with a slotted spoon transfer to an oven-proof casserole.

2. Toss the cubed meat in the seasoned flour, shake off any excess the fry the meat in the remaining oil in the saute pan, you will need to do this in batches, using a little more oil as necessary, till all the beef is well browned.

3. Pour the beef stock and the mushroom soaking liquid into the frying pan and stir to gather up all the sticky bits from the bottom. Pour this mixture over the beef in the casserole dish along with the soaked mushrooms, thyme and bay leaf. Bring to the boil then cover with a lid and cook in the oven for about 1 1/4 hours or until the meat is tender. Adjust the seasoning if necessary.

4. Lightly saute the quartered mushrooms in a little oil and set them aside until the meat is cooked.

5. Stir the mushrooms into the meat mixture then spoon it into a 2 litre traditional pie dish with only a minimum of the gravy and allow the meat to cool completely. If the gravy is a little thin, set the casserole over a medium heat, bring back to the boil then simmer for 5-10 minutes without the lid for the gravy to reduce and thicken. Spoon some of this into the pie dish to just sufficiently coat the meat and reserve the rest to serve with the pie.

6. When the meat is cool, set the oven to 200C/180C fan/gas 6. Roll out the pastry to the thickness of a pound coin (3-4 mm), cut two strips to stick to the thumb-rim of the pie dish, stick by wetting the rim with water and placing the strips of pastry to cover it. Then cover the whole dish with pastry, moistening the base pastry first, and press to seal all round with the side if your thumb. Trim off any excess pastry and use to decorate the top of the pie. Lightly brush with the beaten egg, pierce a hole in the top with a sharp knife, to allow steam to escape, then cook for about 50 minutes until the pastry is nicely risen and golden brown, and the filling piping hot. Reduce the oven temperature to 180/160 fan/gas 4 after the first 15-20 minutes cooking.

Cover the pie loosely with a double sheet of baking parchment if you feel the pastry is browning too quickly.


Serve with lightly buttered steamed cabbage and the reserved gravy, heated. Mash potato would be good combination as well.