Steak & Mushroom Pie – We Heart Local BC

Steak & Mushroom Pie

Steak & Mushroom Pie

Melissa Lucchetta


Pie Dough

  • 2 ¼ cups all-purpose flour, plus extra for rolling out the dough
  • 4 tablespoons white sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 6 tablespoons ice cold water
  • 1 tablespoon white vinegar

Steak & Mushroom Filling

  • 1 tablespoon olive oil
  • 1 pound chuck steak, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 10 white button mushrooms, quartered
  • 1 cup yellow onion, finely diced
  • ½ cup red wine
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 tablespoons cornstarch
  • 1 cup low-sodium beef stock
  • 1 tablespoon butter
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon flaky sea salt


  1. Begin by making the steak and mushroom filling. Add the olive oil into a large dutch oven (or large pot) and heat over medium-high heat. Once hot, add the beef, salt, and pepper and let it brown for 2-3 minutes per side. You may have to do this in batches so that the beef browns evenly.
  2. Once the beef is browned on all sides, remove it from the pot and set it aside. Add the onion and mushrooms to the pot and sauté until the onions and mushrooms have softened, about 5 minutes.
  3. Add the beef back to the pot, followed by the red wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pot. Next add the bay leaf, thyme, and beef stock.
  4. Bring everything to a boil, then reduce the heat and simmer on low heat for 2 hours, or until the beef starts to fall apart.
  5. Next, make the pie dough. Add the flour, sugar and salt into a stand mixer and mix to combine. Add the butter and mix until the pieces of butter are approximately the size of peas.
  6. In a separate small bowl, stir the water and vinegar juice together. Add the mixture to the dough all at once, mixing until the dough just comes together.
  7. Lightly sprinkle flour onto a clean work surface and dump the pie dough out onto it. Shape the dough into 2 even discs and wrap them in plastic wrap. Place them in the refrigerator for at least 1 hour before using.
  8. *Note: You can also make this way in advance and freeze the pie dough (up to two months) and simply thaw it in the refrigerator before rolling it out.
  9. Once the beef is done cooking, remove from the heat, add the butter and mix to combine. Let the filling cool for 1 hour.
  10. Preheat the oven to 375 degrees F.
  11. Next, assemble the pie. Lightly sprinkle some flour on a clean work surface. Roll out each disc of dough to 1/2 centimeter thickness using the rolling pin, rotating the dough periodically so that it does not stick to your work surface. Add more flour as needed.
  12. Once the dough has been rolled out, lift one sheet of pie dough into a 9-inch pie dish then pour the cooled beef filling into the pan. Top with the other sheet of pie dough and press the two sheets of dough together.
  13. Next, make the egg wash. Whisk the egg and milk in a small bowl and set aside.
  14. Tuck in the pie dough to form a thick crust and use your fingers to crimp the crust together. Next, brush the top with the egg wash and sprinkle the flaky sea salt.
  15. Bake in the oven at 375 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for 50 minutes, until the pie is nice and golden brown.
  16. Once the pie is cooked, remove it from the oven and let it cool for 20 minutes before serving. Enjoy!

Recipe developed for We Heart Local BC by Melissa Lucchetta: Season and Serve Blog

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