Steak, Cheese & Mushroom Pot Pies
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Steak, Cheese & Mushroom Pot Pies

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Who doesn't love pies? Filled with steak cheese and mushrooms, these pot pies are sure to satisfy cravings.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 3 hours 30 mins Cook: 3 hours 30 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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Steak filling

  • 600g Quality Mark stewing steak or gravy beef, cut into bite sized chunks
  • Salt and freshly ground pepper for seasoning
  • 3 tablespoons plain flour
  • Oil for frying
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cups Campbell’s Real Stock – Salt Reduced Beef (Please note: Error in print version - should read 2 cups not 5)
  • 250g button mushrooms, chopped
  • 2 teaspoons brown sugar
  • 1½ cups grated carrot
  • 1 celery stick, including leaves
  • 2 tablespoons chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika

To assemble

  • Sliced cheese
  • 1-2 sheets frozen flaky puff pastry
  • 1 egg, lightly beaten with ¼ cup milk


Preheat over to 160°C.

Steak filling

Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch. Add another tablespoon of oil to the pan over a medium heat and add the onion and garlic. Cook for 4-5 minutes to soften. Turn up the heat, add tomato paste and cook, stirring, for another few minutes. Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine. Cover the pan tightly with foil or a lid (or transfer to a casserole dish if your pan isn’t ovenproof) and cook in the oven for 2½-3 hours. Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick and bay leaf.

Increase the oven to 190°C.

To assemble

Fill 4-6 pie dishes with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush pastry with the egg wash and prick the top to create steam holes. Bake for about 20 minutes or until the pastry is cooked and golden brown. Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish or tomato sauce and seasonal green salad.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 442g
Energy kJ (kcal) 2320 (554)
Protein (g) 39.1
Fat (g) 28.7
Saturated (g)
Carbohydrate (g) 33.8
Sugars (g)
Sodium (mg) 841
Iron (mg) 4.7
Zinc (mg) 7.8
Vitamin B12 (ug) 5.1
Vitamin D (ug) 0.23
Selenium (ug) 18.0

A warming winter classic that packs a nutrient punch! Iron, zinc, Vitamin B12 and selenium are all essential nutrients and provided in high quantities in this recipe. 
  • Slow cooked pies are a great way to use some of the economical cuts of beef and lamb. The slow cooking results in flavoursome, mouth watering, tender meat.
  • You can make one large pie instead of four small ones, and put a layer of pastry in the base. The filling can be made a few days ahead and either kept in the fridge, or frozen, for quick week night meal.
  • Instead of transfering to the oven, you could place the seared beef mixture into a slow cooker. All slow cookers are different, so use yours in the way you normally would for a stew. As a general rule of thumb, you need 1 cup of liquid per kilogram of meat. 
  • Browning the beef first is important for flavour and colour.
  • A healthy serving of beef or lamb is about the size of your palm or a deck of cards.

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