This is a fairly regular dish on our dinner table. It is hearty but not too heavy, so perfect for cooler spring or summer days, as well as being a winter warmer. As per usual, we use Quorn for the steak pieces, but of course it works with the meat version too.
One pack of ready rolled puff pastry (for ease, you can of course make your own but I’ll be honest, I find that it is a rather long process!)
300g steak strips
Handful of mushrooms, sliced
1 onion, diced
250 ml gravy
1. Lightly fry steak strips for 2 minutes in a non-stick pan.
2. Add onion and continue for a further minute.
3. Add gravy and simmer for 10 minutes, or until the steak is tender and cooked through.
4. Lightly grease a casserole dish (or loaf tin).
4. Line your dish with the puff pastry, leaving roughly one third to one side for the pie lid.
5. Transfer the steak mix into the dish.
6. Cut the remaining pastry into strips and arrange across the top with slight gaps to allow steam to escape.
7. Pre-heat oven to 180 degrees (fan assisted, increase time accordingly if you don’t have a fan).
8. Cook the pie for around 30 minutes, or until golden brown.
We serve with mixed vegetables 😊
If you like this recipe, why not take a look at my others in the kitchen section.