Steak and mushroom pie? Isn’t that a bit of a misnomer? Aren’t pies sweet and fruity? Why would you put savory ingredients like steak and mushrooms into a pie?
Well, well, well my friends, you’re coming at pie with a distinctly American viewpoint, but in much of the world, pies are just as often savory as they are sweet.
Take this traditional Irish Steak & Mushroom Pie recipe, for instance. It’s packed with tender bites of steak, a rich sauce, and delicious mushrooms. It’s a meal that is sure to warm you up on the inside while you’re eating it!
We are choosing to use beef tenderloin tips for this recipe, because we think they’re the perfect cut of meat to make this pie flavorful and easy to make. They are very tender, so when you take a bite, you won’t have a lot of chewing to do. They’re also a really nice flavor match with the sauce (just like a beef stroganoff), and, maybe best of all, they come pre-cut in small pieces to save you work!
If you don’t want to use tenderloin tips, you can cut any other steak into small pieces, or even use beef stew meat or a roast cut into chunks. We do think the tenderness of tenderloin tips makes this recipe much better, which is why we recommend them!
Our Irish Steak & Mushroom Pie recipe includes a little bit of Guinness beer for flavor and an Irish twist, but you can exclude this ingredient if you don’t like beer. Just use an extra cup of beef stock instead. The alcohol cooks off during the cooking process, so this is a child-safe recipe.
Have you tried this recipe at home? Do you have a similar recipe or another type of “pie” you like to make? Let us know what you think of this recipe and your tips and suggestions for savory pies in the comments below.
- 3 Tbsp Butter
- 1 – 1.5 lb Beef Tenderloin Tips
- Black Pepper
- 1 Yellow Onion (chopped)
- 1/2 lb Button Mushrooms (sliced)
- 1 clove Garlic (minced)
- 2 Tbsp Flour
- 1 cup Guinness
- 1 cup Beef Broth
- 1/2 tsp Corn Starch
- 1 tsp Cold Water
- 1 sheet Frozen Puff Pastry (thawed)
- 1 Egg (beaten)
Heat 2 tbsp. butter in a large pan over medium heat. Once melted, add the beef and cook until browned on all sides. Season to taste with salt and pepper and set aside.
In the same pan, add the remaining butter, then add the onion. Cook over medium heat for 3 – 4 minutes until the onions start to soften. Add the mushrooms and garlic, and cook for 2 minutes. Stir in the flour, then add the Guinness and beef stock. Mix well and season to taste.
Return the beef to the pan, stir, and bring the mixture to a boil. Cover the pan and simmer for about 30 minutes until the beef is tender and the mixture is warmed throughout. Once the beef is tender, remove the cover, bring the heat up to medium, and cook for about 15 minutes until the sauce begins to thicken.
Mix the corn starch and water together. Add the corn starch mixture to the meat filling and stir together. Cook for another 15 minutes. Remove the pan from the heat and spread the filling into an oven safe dish. We like using a ceramic pie dish for this recipe. Cover the dish with puff pastry and seal the edges. Use a fork to cut 3 vents into the crust and brush the outside with the beaten egg.
Place the dish into an oven preheated to 350ºF and cook until the pastry dough is golden and cooked through. Serve warm with a pint of Guinness beer. Enjoy – or should we say slainte!