Steak and Mushroom Pie

When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie.

Last time I followed the recipe to a T (non-alcoholic ingredient substitutes aside), but this time, with more experience I’ve given it my own spin and also used my Philips electric pressure cooker to ensure the meat is tender and succulent.

Be sure to use a deep dish pie pan for this, as there is a lot of filling. The crust is wonderfully crispy, and its buttery aroma will fill your kitchen as the pie bakes in the oven. The tender beef and crispy beef breakfast strips is super hearty, perfect when paired with crusty country bread. Enjoy!

Ingredients

1 Pastry Top
20 grams dried porcini mushrooms
200 grams beef breakfast strips, cut into 1/2-inch pieces
Cooking oil
700 grams beef chuck or sirloin, cut into 1-inch cubes
1 tablespoon Essence
1 large yellow onion, chopped
2 cloves garlic, minced
250 grams button mushrooms, wiped clean, stems trimmed, and sliced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons plain flour
2 teaspoons Worcestershire sauce
1 (375 ml) bottle ginger ale (I use Bundaberg)
Beef stock cube, enough for making 500ml stock
1 bay leaf
1 tablespoon chopped parsley
2 teaspoons fresh thyme
1 large egg, beaten, for glaze

Directions

Make the pastry top. Let rest in the fridge until ready to use.

In a bowl, add the porcini mushrooms and 1 cup hot water. Cover and let soak for at least 30 minutes.

Strain the mushrooms and reserve the soaking liquid. Roughly chop the mushrooms and set aside.

In a large skillet, heat about 2 tablespoons of oil over medium high heat.

Cook the beef breakfast strips until browned.

Transfer with a slotted spoon to paper towels to drain.

Season the beef with the Essence.

Add enough oil to the pan, to equal about 2 tablespoons, over medium high heat.

Add the beef, careful to not overcrowd the pan, and cook, until brown on all sides, about 5 minutes. Remove from the pan and set aside.

Add the onions, adding more oil as needed. Cook, stirring, until soft, about 4 minutes.

Add the garlic and cook, stirring, for 1 minute.

Add the mushrooms and cook, stirring, until wilted and starting to brown, 4 to 5 minutes.

Add the salt, pepper, flour, and Worcestershire, and stir well. Cook, stirring, for 2 minutes.

Add the ginger ale, beef stock cubes, and 2 cups water.

Stir to deglaze the pan. Bring to a boil.

Add the bay leaf, parsley, and thyme, the porcini and reserved mushroom liquid.

If using, transfer the mixture to your pressure cooker pot. Return the beef to the pan.

Lower the heat, cover, and simmer gently, stirring occasionally, until the meat is tender, about 1 hour. If using a pressure cooker, set the mode to the Beef/Mutton setting and cook, 30 minutes.

Remove from the heat, or release pressure from the pressure cooker using the quick release valve. Discard the bay leaf, and adjust the seasoning, to taste. Because I used a pressure cooker there was a lot more liquid in the mixture, so I ladled out about a cup of the liquid to be used as gravy accompanying the pie.