English Steak & Mushroom Pie

Steak & Mushroom Pie

A tried & tested English favourite. Great 'confort food'. Pair it with a good English beer from Fullers or a Guinness or a Zinfandel:

4
Servings
1085
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds 3/8 inch diced filet or rib-eye raw, trimmed
  • 1/4 Cup Virgin olive oil
  • 3 Cups Beef gravy or beef demi glace
  • 1 Pie crust (short crust pastry)
  • 4 Ounces Dark beer or Ale. Amber Bock is ideal.
  • 1 Ounce Baking flour
  • 4 Cups Quartered button mushrooms, stems off.

Directions

Sprinkle flour over diced beef; toss till beef cubes are floured.
Add oil to pan sauté beef till rare (about 30 seconds).  Add the add mushroom quarters.
Simmer 5 minutes more, then  add ale & then gravy or demi glace.
Cook over low heat for 20 minutes add sea salt and/or ground white pepper to taste, but be careful; do not over season.
Put in your favorite four bowls and top with mashed russet potatoes or pie crust.

Nutritional Facts

Total Fat
62g
89%
Sugar
4g
4%
Saturated Fat
31g
100%
Cholesterol
392mg
100%
Carbohydrate, by difference
5g
4%
Protein
125g
100%
Vitamin A, RAE
27µg
4%
Vitamin B-12
9µg
100%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
66mg
7%
Choline, total
170mg
40%
Copper, Cu
1mg
0%
Folate, total
19µg
5%
Iron, Fe
10mg
56%
Magnesium, Mg
129mg
40%
Niacin
29mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1113mg
100%
Riboflavin
1mg
91%
Selenium, Se
67µg
100%
Sodium, Na
352mg
23%
Thiamin
1mg
91%
Water
428g
16%
Zinc, Zn
22mg
100%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.