-Season the steak with salt/pepper + coat in flour


-Heat oil in a large frying pan over medium heat. Cook beef until nicely browned, then set aside.


-Add onion+mushrooms; cook, stirring until tender and liquid from them has evaporated.


-Stir in garlic and reserved flour. Cook 2 minutes, stir well.


-Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour.


-Add wine, thyme, steak and simmer for 5 mins. Season with salt/pepper; remove from heat, cool to room temperature.


-Preheat oven (220 degrees C)


-.Roll out pastry and place one layer in the bottom of a 23cm pie dish.


-Fill with beef and mushroom mixture before topping with second layer of pastry.


-Brush edges with egg wash, crimp to seal. Brush the top of the pie with egg wash. Cut a small hole in centre of pie to allow steam to escape.


-Bake for 20 mins. Reduce the heat to 180 C /gas mark 4; cook for a further 25 minutes.


-Allow the pie to cool for 10 mins before serving.



For filling

750g sirloin steak, cut into small cubesSalt and freshly cracked pepper to taste

75g flour

3 tablespoons vegetable oil½ medium onion, finely diced

250g crimini button mushrooms

125g mushrooms, stem trimmed, sliced

125g oyster mushrooms, stem trimmed,sliced

2 garlic cloves, crushed

250ml beef stock50ml or 3 tablespoons red wine1 teaspoon of fresh thyme or 1/2 teaspoon dried


Pastry1 (500g)

packet of shortcrust pastry or pastry recipe for 23cm/9 in pie



For egg wash 

1x large egg mixed with 2 tablespoons milk

Steak Pie