Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
  3. Add in mushrooms and cook until browned.
  4. Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
  5. Return the beef to the skillet.
  6. Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
  7. Season with salt and black pepper to taste.
  8. Set oven to 400 degrees F.
  9. Transfer the beef mixture to a greased casserole dish.
  10. Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
  11. In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
  12. Bake for 20 minutes or until the pastry is fuffed and golden brown.

Reviews

(2)
Most Helpful

I initially gave this a four star because it came out a bit soupy. I've since had an "ah, ha" moment. Next time I make it I may double the gravy and put the mixture over mashed potatoes (omitting the puff pastry, of course). I will give this a five star in anticipation of it being fabulous over potatoes, since we love the flavor.

hmacarthur August 08, 2008

wonderful pies, i used bison and made it as two deep dish tarts. (scaled down of course :D) I hadn't been feeling well and it was really easy to put together as well as comforting

MarraMamba October 25, 2007

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