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.
- 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
- 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.
- 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.
- 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.
Just made this for my family and my fussy husband just said it was the best home made pie he had ever had. That’s a massive win! Thanks for the recipe.
Wowsers! Thanks Melanie.
Warm Regards
Shane
Wish me luck here….have 500grams of sliced leftover topside steak so making half quantity. Dont have beef broth powder or vegetable stock paste. So, i am putting chicken bone broth in place of beef bone broth powder, how much? Putting Aldi vegetable broth powder in place of vegetable stock paste, and 10ml boiling water to dissolve as thats what packet says for 1tsp of vegetable broth powder. Just guessing on liquids needed as obviously the meat doesnt have its raw juices since its already been roasted (and roasted a bit too much as it dried out hence using leftovers in a different way)
Any guidance would be great thank you!
Adding liquid in place of powder would make it too runny, I would suspect, I would simply leave it out.
I am going to try again tomorrow with this (it was tasty but the gravy texture wasnt there). Could I substitute bone broth powder for homemade broth in liquid form? If so, how much?
If you do, you’ll just need to reduce it down so it’s not too runny.
That was meant to be 100ml boiling water with vegeyable broth powder!