Making a Steak and Mushroom Pie has been on my ‘things to make’ list for quite some time.  I finally got to tick it off, and how I wish I had cooked this sooner, lol.  Woohoo!!

I have added an extra boost of goodness to this by adding some beef bone broth powder along with the collagen powder.  Collagen powder has so many health benefits to it that I wanted to include it in the recipe.

You can also find our recipe for vegetable stock paste and shortcrust pastry.

June 1, 2019
  • 10m
  • 8h
  • 8h

Ingredients

Pie Filling

  • 1 kg diced steak (rump, blade or round cuts all work well)
  • 1 tbsp. vegetable stock paste
  • 4 tbsp. plain flour
  • 10 mushroom
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • 1 brown onion
  • 1/2 c collagen powder
  • 1/3 c beef bone broth powder

Other Ingredients

  • butter
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • dash milk of choice

Instructions

  1. Add all the pie filling ingredients to the slow cooker and mix well. Cook on high for 4 - 6 hours or low for 6 - 8 hours.
  2. With about 15 - 20 minutes to go preheat your oven to 180ºC (fan-forced) and defrost the pastry. If making your own pastry you will need to do this well in advance. Grease a pie dish with a little softened butter and line the base with shortcrust pastry.
  3. Pour in the pie filling and place the puff pastry on top. Join the edges together by pressing and pinching the pastry together with a fork, fingers, or pastry edge cutter. Baste the top with a dash of milk and cook for approx. 35 minutes, or until golden brown.

Nutrition

  • 6