Steak & Mushroom Puff Pastry Pie

"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."
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Ready In:
1hr 5mins




  • Heat oil in a large skillet over medium-high heat.
  • Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
  • Add in mushrooms and cook until browned.
  • Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
  • Return the beef to the skillet.
  • 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.
  • Season with salt and black pepper to taste.
  • Set oven to 400 degrees F.
  • Transfer the beef mixture to a greased casserole dish.
  • Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
  • In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
  • Bake for 20 minutes or until the pastry is fuffed and golden brown.

Questions & Replies

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  1. hmacarthur
    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.
  2. MarraMamba
    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



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