Easy Steak and Mushroom Pie

• butter↗1 tbsp tbsp
• garlic clove↗1

  minced

• frozen chopped or sliced onionhandful of handful

  (no need to thaw)

• butter↗1 tbsp tbsp
• mushrooms↗250g g

  sliced

• plain flour↗1 tbsp tbsp
• beef (steak)↗500g g

  thinly sliced

• beef stock↗150ml ml
• crème fraîche↗150g g
• parsley↗½ small bunch of handful

  chopped (optional)

• ready-made puff pastry↗320g g
• egg↗1

  beaten

Step-by-step instructions

1. 1

   Heat the oil in a pan and cook the garlic and onion for 5‑6 minutes until soft, then add the butter. When the butter begins to foam, add the mushrooms and cook for 5‑8 minutes until they are soft and all liquid has evaporated. Season to taste, then transfer to a plate.

2. 2

   Sift the plain flour into a bowl, add a pinch of salt and pepper. Coat the thinly sliced steak in the seasoned flour. Return the pan to the heat, add a little more oil if needed, and sear the steak for 3‑4 minutes over high heat until just browned. Return the mushrooms to the pan. Pour in the stock, reduce heat to medium and cook for 5 minutes until it boils. Add the crème fraîche and chopped parsley, if using.

3. 3

   Preheat the oven to 220 °C/200 °C fan/gas 7. Place the meat mixture into a shallow pie dish 15 cm × 25 cm. Lay the puff pastry over the dish and press it against the edges and sides – if necessary, moisten the edges so the pastry adheres. Trim the excess pastry, leaving a rim so the lid stays in place. Make two small slits in the top of the pie and, if desired, use leftover pastry for decoration. Brush the pastry with beaten egg, then bake for 40 minutes until the pastry is golden and risen.