Mary Berry Steak and Mushroom Pie Recipe

Mary Berry Steak and Mushroom Pie is a comforting British classic made with tender chunks of beef, earthy mushrooms, and a rich savory gravy, all topped with crisp golden puff pastry. The filling is slow-cooked until beautifully tender, creating a hearty pie packed with deep flavor and satisfying texture. Despite its impressive appearance, this recipe is straightforward and suitable for confident beginners. Allow around 2 hours 30 minutes from start to finish, including cooking and baking time.

Ingredients

For the Steak and Mushroom Filling

• 700g braising steak, cut into bite-sized cubes
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 500ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato purée
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Pastry Topping

• 375g ready-rolled puff pastry
• 1 egg, beaten
• Butter for greasing the pie dish

How to Make Mary Berry Steak and Mushroom Pie Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry browns beautifully.
• Coat the beef: Place the diced steak in a bowl and sprinkle over the flour, salt, and black pepper. Toss until evenly coated.
• Brown the steak: Heat the oil in a large casserole pan. Brown the beef in batches until deeply colored on all sides. Remove and set aside.
• Cook the vegetables: Add the onion and mushrooms to the pan. Cook for 5 to 7 minutes until softened. Stir in the garlic and cook for another minute.
• Make the gravy: Return the beef to the pan. Add the beef stock, Worcestershire sauce, tomato purée, and thyme. Stir well and bring to a gentle simmer.
• Slow cook the filling: Cover and cook gently for about 90 minutes, stirring occasionally, until the beef becomes tender and the gravy thickens.
• Cool the filling: Allow the mixture to cool for 15 to 20 minutes before transferring it into a lightly greased pie dish.
• Add the pastry: Lay the puff pastry over the filling. Trim any excess pastry and press the edges firmly to seal.
• Brush and vent: Brush the pastry with beaten egg and cut a small slit in the center to allow steam to escape.
• Bake the pie: Bake for 25 to 30 minutes until the pastry is puffed, crisp, and golden brown.
• Cool and serve: Let the pie stand for 5 minutes before serving. This helps the filling settle and makes slicing easier.

Tips for the Best Steak and Mushroom Pie

How do I keep the pastry crisp?

Always cool the filling before adding the pastry. Hot filling creates steam, which can make the pastry soggy.

What is the best cut of beef for this pie?

Braising steak, chuck steak, or stewing beef work best because they become tender during slow cooking.

Can I make the filling ahead of time?

Yes. The filling can be prepared up to two days in advance and stored in the refrigerator until needed.

Why is my gravy too thin?

Continue simmering uncovered for a few extra minutes until the liquid reduces and thickens naturally.

Serving Suggestions

• Creamy mashed potatoes
• Buttered peas
• Roasted carrots
• Steamed green beans
• Traditional mushy peas
• Simple green salad

Storage

Room Temperature

Allow the pie to cool and do not leave it out for longer than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze baked or unbaked pie for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 29g
• Protein: 39g
• Fat: 38g
• Saturated Fat: 14g
• Sodium: 780mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Steak and Mushroom Pie Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

2

hours 

Total time

145

minutes

Calories

620

kcal

2

hours 

25

minutes

Tender beef and mushrooms cooked in a rich gravy and topped with golden puff pastry. A hearty British family pie perfect for dinner.

Ingredients

• 700g braising steak, diced

• 2 tbsp plain flour

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 250g chestnut mushrooms, sliced

• 2 garlic cloves, crushed

• 500ml beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp tomato purée

• 1 tsp dried thyme

• Salt and black pepper

• 375g ready-rolled puff pastry

• 1 egg, beaten

• Butter for pie dish

Directions

• Preheat oven to 200°C (180°C fan).
• Toss steak with flour, salt and pepper.
• Heat oil and brown steak in batches.
• Cook onion, mushrooms and garlic until softened.
• Add stock, Worcestershire sauce, tomato purée and thyme. Simmer for 90 minutes until tender.
• Cool filling slightly and transfer to a greased pie dish.
• Cover with puff pastry and seal edges.
• Brush with beaten egg and cut a small steam hole.
• Bake for 30 minutes until golden brown and crisp.

Notes

• Brown the beef well for deeper flavor.
• Allow the filling to cool before adding pastry.
• The pie can be frozen before baking for up to 3 months.