New Zealand Steak and Mushroom Pie Recipe: A Comforting Classic to Savor
New Zealand Steak and Mushroom Pie Recipe: There’s something incredibly comforting about a hearty pie, especially when it’s filled with tender beef and earthy mushrooms. This New Zealand Steak and Mushroom Pie recipe serves 4-6 people and offers a delightful blend of flavors that will warm your soul. As I prepare this dish, the aroma of the meat combined with the savory notes of mushrooms fills my kitchen, making it a favorite for family dinners.
I love how this recipe highlights the meltingly tender quality of the beef, ensuring each bite is a delight. The rich, flaky pastry encases the filling perfectly, making it an ideal meal for any occasion, whether it’s a cozy night in or a gathering with friends.
Get ready to impress your loved ones with a slice of this delicious pie. I can’t wait to share the step-by-step instructions that will guide you to create this classic Kiwi dish in your own kitchen.
Ingredients and Substitutions
When preparing my New Zealand Steak and Mushroom Pie recipe, I focus on quality ingredients. Here’s a breakdown of what I typically use and some great substitutions to consider.
Primary Ingredients
For the filling, I rely on tender chuck steak as the main protein. It offers rich flavor and shreds beautifully when cooked. I like to complement the beef with button mushrooms and Portobello mushrooms. These varieties add depth to the dish.
I also use a base of onions and garlic for savory notes. To thicken the filling, I rely on seasoned flour which I dust on the meat before browning. In addition, a splash of red wine and a cup of beef stock bring everything together. Finally, I incorporate bay leaves, thyme leaves, and a pinch of mixed herbs for seasoning, elevating the dish’s aroma and taste.
Pastry Options
For the crust, I prefer using puff pastry. It creates a light, flaky texture that beautifully cradles the filling. If I want to experiment, I might use savoury short pastry for a different flavor.
To ensure a golden finish, I brush the top with a beaten egg before baking. This gives it a lovely sheen. Whether I opt for puff or short pastry, I make sure to chill the dough for easier handling and optimal results.
Herbs and Seasoning
Herbs play a crucial role in my recipe. I love using fresh thyme leaves and bay leaves for their fragrant qualities. Just a few sprigs stir in delightful flavors as they simmer with the filling.
To enhance the taste, I season generously with salt and pepper. If I’m feeling adventurous, I add a little mixed herbs for an aromatic twist. Balancing these seasonings ensures my pie isn’t just filling—it’s flavorful and comforting, capturing the essence of a traditional dish.
Preparing the Filling
When preparing the filling for my New Zealand steak and mushroom pie recipe, I focus on building rich flavors and ensuring the beef is tender. This involves several key processes: cooking the steak and onions, creating the gravy, and adding vegetables and herbs. Each step is crucial to achieve that comforting, homestyle taste.
Cooking the Steak and Onions
I start with quality chuck steaks for their rich flavor and tenderness. I cut the meat into bite-sized pieces and season them with seasoned flour. In a large skillet, I heat oil and a bit of cold butter over medium heat.
Once sizzling, I add the steak in batches, ensuring not to overcrowd the pan. Each piece should brown nicely for about 5-7 minutes. Once browned, I remove the steak and add chopped onions to the skillet, cooking until softened and translucent. This allows the natural sweetness of the onions to develop while picking up those flavorful bits left behind from the meat.
Creating the Gravy
For the gravy, I return the browned steak to the pan with the onions. I then sprinkle a bit more seasoned flour into the mixture, stirring well to coat everything. Next, I pour in a splash of red wine to deglaze the pan, scraping up any leftover bits stuck to the bottom. This adds depth to the gravy’s flavor.
After that, I add beef stock or beef bone broth to the pan. I let everything simmer for around 20 minutes, allowing the flavors to meld. To thicken the gravy, I sometimes mix a small amount of cornflour with water and stir it in until the desired consistency is reached.
Adding Vegetables and Herbs
With the gravy ready, I like to enhance the filling by adding mushrooms and fresh herbs. I chop mushrooms and toss them in, letting them cook down until they’re tender.
Next, I introduce aromatics like minced garlic, a bay leaf, and a sprinkle of fresh thyme leaves and rosemary. These ingredients elevate the flavor profile and add a beautiful aroma. I let the filling simmer for another 10 minutes, ensuring it thickens slightly while allowing those flavors to infuse and come together perfectly.
Assembling and Baking the Pie
Assembling a New Zealand Steak and Mushroom Pie recipe is a delightful process. It involves carefully lining the pie dish, adding a flavorful beef filling, and making final touches before baking. Here’s how I put it all together.
Lining the Pie Dish
I start by greasing my pie tin with a bit of olive oil to prevent sticking. I then take my chilled puff pastry and carefully roll it out on a floured surface. It’s important to roll it to about 3mm thickness for a nice, flaky crust.
Once rolled, I gently place the pastry over the pie tin, allowing it to hang over the edges. I ensure it covers the base and sides completely. I then trim the excess pastry, leaving about an inch overhang. This will help create a decorative edge later.
To ensure a firm base, I like to blind bake the pastry for about 10 minutes at 180°C. This sets the base and prevents sogginess from the filling.
Adding the Filling
With the pie crust ready, it’s time for the filling. I usually prepare a beef filling using casserole steak, diced into bite-sized pieces. I sauté chopped onions and garlic in cold butter, creating a fragrant base.
Once the onions are soft, I add the beef and cook it until browned. After that, I include mushrooms and season everything with salt, pepper, and some herbs. To create a rich sauce, I deglaze the pan with a splash of broth.
After letting the mixture cool slightly, I fill my pie dish generously. I aim for a balanced layer, ensuring I have a hearty amount of filling without it overflowing.
Final Touches Before Baking
Before baking the pie, I fold the overhanging pastry over the filling to create a rustic look. To seal the top, I press the edges together and can use a fork for added decoration.
Next, I whisk an egg and brush the mixture over the top of the pie. This gives it a beautiful golden-brown color while baking.
Finally, I make a couple of small slits in the pastry to allow steam to escape during cooking. I then place the pie in the preheated oven and bake for around 45-50 minutes, until the pastry is puffed and golden. Enjoying a slice with mashed potatoes on the side is a delicious way to serve this comforting dish!
Serving Suggestions
When I enjoy a steak and mushroom pie, I love to enhance the experience with some tasty sides. Here are my favorites:
- Mashed Potato: A creamy mashed potato is a classic pairing. Its smooth texture complements the pie beautifully.
- Gravy: Drizzling a rich, savory gravy over the pie and potatoes adds extra flavor that I can’t resist.
- Vegetables: Steamed green vegetables, like green beans or peas, bring a fresh balance to the hearty pie.
- Salad: For a lighter option, a mixed green salad with a tangy dressing works well. It adds a crunchy contrast.
For those cozy nights in, I often bake the pie with a golden pastry crust until it’s bubbling and fragrant. The aroma alone gets everyone excited!
Don’t forget about the presentation! A sprinkle of fresh herbs, like parsley, can elevate the dish’s visual appeal.
This meal is perfect for gatherings or a comforting dinner at home. Whatever you choose to serve, I hope it brings a smile to your face!
Ingredients For the New Zealand Steak and Mushroom Pie Recipe
Beef, stew meat
Olive Oil
All-purpose Flour
Salt
Pepper
Onion
Garlic
Celery
Carrots
All-purpose Flour
Red Wine
Beef Broth
Fresh Thyme
Bay Leaves
Bacon
Mushrooms
Puff Pastry
Egg Yolk
Cooking Instructions For the New Zealand Steak and Mushroom Pie Recipe
Season beef with salt, pepper, and flour, then sear in batches in an Instant Pot with olive oil. Transfer to a plate.
Add more oil and sauté onion, garlic, celery, and carrots for 5 minutes. Stir in flour, then deglaze with wine or beer and beef broth. Add thyme, bay leaves, and beef. Seal the Instant Pot and cook on high pressure for 35 minutes. Perform a quick release and remove the lid carefully.
In a separate pan, fry bacon, drain excess fat, then sauté mushrooms for 5 minutes. Add both to the Instant Pot, remove herbs, season as needed, and simmer uncovered for 10 minutes.
Preheat oven to 400°F. Transfer stew to a 9×13-inch dish, cover with puff pastry, and brush with egg yolk. Bake for 30–35 minutes until golden brown. Let rest for 5 minutes before serving.
FAQ For the Traditional New Zealand Steak and Mushroom Pie Recipe
Question: What ingredients are needed for a Traditional New Zealand Steak and Mushroom Pie recipe?
A: A Traditional New Zealand Steak and Mushroom Pie recipe typically includes diced beef, mushrooms, onions, garlic, beef stock, Worcestershire sauce, flour, and puff pastry. The filling is slow-cooked until tender before being baked in a golden pastry crust.
Question: How do you make a Traditional New Zealand Steak and Mushroom Pie recipe?
A: To make a Traditional New Zealand Steak and Mushroom Pie recipe, brown the beef and sauté the onions and mushrooms. Add flour, beef stock, and seasonings, then simmer until thickened. Fill a pastry-lined dish, cover with pastry, and bake until golden.
Question: What is the best cut of beef for a Traditional New Zealand Steak and Mushroom Pie recipe?
A: A Traditional New Zealand Steak and Mushroom Pie recipe works best with slow-cooking cuts such as chuck steak or blade steak. These cuts become tender during cooking and develop rich flavor.
Question: Can you make a Traditional New Zealand Steak and Mushroom Pie recipe in advance?
A: Yes, a Traditional New Zealand Steak and Mushroom Pie recipe can be made in advance. Prepare the filling and store it in the fridge for up to two days before assembling and baking. The pie can also be fully baked and reheated before serving.
Question: What should you serve with a Traditional New Zealand Steak and Mushroom Pie recipe?
A: A Traditional New Zealand Steak and Mushroom Pie recipe is best served with mashed potatoes, steamed vegetables, or a fresh salad. Some also enjoy it with tomato sauce or gravy on the side.
New Zealand Steak and Mushroom Pie Recipe
Ingredients
- 2 pound Beef stew meat
- 2 tablespoon Olive Oil
- ¼ cup All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 large Onion chopped
- 4 cloves Garlic minced
- 2 stalks Celery chopped
- 2 large Carrots cut into 1 inch cubes
- 2 tablespoon All-purpose Flour
- 1 cup Red Wine or Guinness
- 2 cup Beef Broth
- 2 sprigs Fresh Thyme
- 2 Bay Leaves
- 6 slices Bacon chopped
- 1 pound Mushrooms sliced
- 1 sheet Puff Pastry
- 1 Egg Yolk
Instructions
- Season beef with salt, pepper, and flour, then sear in batches in an Instant Pot with olive oil. Transfer to a plate.
- Add more oil and sauté onion, garlic, celery, and carrots for 5 minutes. Stir in flour, then deglaze with wine or beer and beef broth. Add thyme, bay leaves, and beef. Seal the Instant Pot and cook on high pressure for 35 minutes. Perform a quick release and remove the lid carefully.
- In a separate pan, fry bacon, drain excess fat, then sauté mushrooms for 5 minutes. Add both to the Instant Pot, remove herbs, season as needed, and simmer uncovered for 10 minutes.
- Preheat oven to 400°F. Transfer stew to a 9×13-inch dish, cover with puff pastry, and brush with egg yolk. Bake for 30–35 minutes until golden brown. Let rest for 5 minutes before serving.
Nutrition
1 comment
Very filling recipe perfect for a cold winters day.