Easy steak & mushroom pie (2024)

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Easy steak & mushroom pie (5)

Good Food Magazine

July 2024

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Other Articles in this Issue


EDITORIAL

Welcome to July Just before the starting pistol fires for the STAR CONTRIBUTORS VICTORIA MOORE Enjoy a bottle for any occasion

Good Food

SURPRISE! BRAND-NEW WAYS TO BBQ recipes GOOD FOOD TEAM photographs JAMES LEE Wow Noodle salad with lemongrass pork patties If you only have a small barbecue this recipe is ideal as the patties don’t take up much room on the grill and they cook quickly, too – the bulk of the work is done beforehand. The pork mix can also be used to make four fragrant burgers that can be served in buns with salad if you prefer. Chargrilled chicken curry If you’re looking for a way to take a homemade chicken curry to the next level, barbecuing the chicken pieces is the twist you’ve been looking for. It gives the chicken a deep, charred flavour and the coating melts into the sauce, making it rich and smoky. While the chicken is marinating you’ll have plenty of time to make the sauce and set up the barbecue. This recipe is also well worth batch-cooking, then dividing into portions and freezing. Bavette tacos with charred tomato salsa Using the barbecue to char the tomatoes brings depth of flavour to the salsa here, but keep turning and moving them on the grill so they don’t blacken completely Sunny-side-up BLT brunch Why not use your barbecue for multiple meals a day? These BLT flatbreads are elevated in flavour and texture by being cooked over coals. You can even fry the eggs outside, which brings a bit of fun to sunny weekend mornings. Spicy veggie skewers Bored of the same old skewers with bland mushrooms, peppers and onion? Ours are anything but dull – and could even be the stars of the show. (You can adjust the spice to taste, or coat the halloumi without chilli, if you prefer.)

EASY

My favourite dish Michel Roux Jr’s grilled mackerel The Michelin-starred chef shares childhood memories and a recipe for his version of a summer classic no-cook meals Spend less time in the kitchen and more time in the sun with these recipes Rainbow hummus plate £2.47 per serving If you want to spend Summer rolls with peanut dipping sauce £1.28 per serving Shoot director FREDDIE STEWART | Summer of sport eat like an Olympian PARIS OLYMPICS 26 July–11 August Catch all the Hot smoked trout scramble with rocket salad SERVES 2 PREP 4 mins COOK 13 mins Berry protein smoothie Shoot director JORDAN EDMONDS MOORE | Food stylist welcome To mark Morrisons’ 125th birthday, we’ve teamed up One-tray summer French toast bake SERVES 4-6 PREP 10 mins plus at least Teriyaki salmon bowl SERVES 2 PREP 10 mins COOK 10 mins Honey chipotle BBQ chicken wings SERVES 6 PREP 20 mins COOK 50 mins Korean-inspired meatball subs SERVES 4 PREP 35 mins COOK 40 mins Summer sausage stew with couscous SERVES 4 PREP 15 mins COOK 45 mins Salmon puff pastry pie SERVES 6-8 PREP 20 mins COOK 50 mins Ratatouille lasagne SERVES 6 PREP 25 mins COOK 1 hr Slow-cooked beef brisket with chimichurri SERVES 4-6 PREP 35 mins COOK 3 hrs Best ever beef stroganoff SERVES 4 PREP 30 mins plus soaking COOK Cheat’s nectarine cobbler SERVES 6-8 PREP 15 mins COOK 45 mins

READER OFFERS

reader offer Set your table for six with this elegant and traditional cutlery set good FOOD HOLIDAYS Madeira’s lush landscapes and Porto’s timeless charm Grow your own fruits Harvest fruit you’ve grown yourself even if you don’t have a garden Enjoy a seaside getaway at Rick Stein’s St Petroc’s in Padstow This two-night foodie escape includes a seafood dinner, champagne lunch, bottle of wine and signed copy of Rick Stein’s latest book

HEALTH

Do you have a FOOD INTOLERANCES It’s a big talking point, but with so many myths to dispel, our experts explain how to intepret your symptoms 5 healthy ideas courgettes Make the most of this summer veg, available in abundance now, and packed with vitamin C All about the low-GI diet Keeping blood sugar steady is the idea with this diet, to help you burn fat explains nutritionist Jo Williams family favourite Our pasta bake packs in three of your 5-a-day, and despite its cheesy topping, it’s low in fat

SEASONAL

Grow it, cook it BBC Gardeners’ World presenter Adam Frost shares advice for growing your own tomatoes, chillies and cucumbers, all showcased in recipes from our food director Cassie Best Chillies There are thousands of chilli varieties you can grow in a huge range of colours, shapes, sizes and levels of heat, from mild to extremely hot. Many have unique flavours, too, with some offering a hint of lemon and others having a more fruity taste. Cucumber It wouldn’t be summer without cucumbers –they add a crisp fresh taste to salads and drinks. They’re also easy to grow from seed – and homegrown always taste better than shop-bought.

COOK SMART

3 1 base 3 meals Make a batch of roasted veg, then use it for cooking quick meals when there’s less time Gadget genius al fresco eats Rustle up some picnic must-haves without using the oven, including the crispiest scotch eggs Sustainable swaps flour Instead of the usual white flour, try baking with British-grown, regeneratively farmed options which are also more exciting on the palate Waste fewer bananas Each month, we highlight commonly wasted produce, and give you tips and tricks on how to store it and use up anything you have left over Reclaim your weekend Spiced pineapple tart with bay cream, p125 Make

WEEKEND

Shop locally, eat seasonally Our regular contributor and one of the UK’s best-known chefs, Tom is on a mission to motivate the nation to shop and cook more sustainably. Plus, he shares exclusive recipes from his new book Tom Kerridge Cooks Britain summer dinner party Long, warm evenings are best enjoyed with friends and family, sharing an elegant meal al fresco Spatchco*cked chicken piccata with runner bean hazelnut salad Fusing the flavours of chicken piccata with simple Peach pie Shoot director JORDAN EDMONDS-MOORE Food stylist LIBBY SILBERMANN Strawberry yields Make the most of the nation’s favourite summer fruit Strawberry lemonade Shoot directors RACHEL BAYLY, LAURIE NEWMAN | Food Strawberry ice cream Summertime calls for ice cream and it’s even Cooks the books Our columnist finds a new way to enjoy sweet treats from I’ll Bring Dessert by Benjamina Ebuehi Spiced pineapple tart with bay cream Recipe extracted from I’ll Bring Dessert by Benjamina Gluten-free air-fryer goodies Best-selling author Becky Excell rustles up mouth-watering gluten-free puds with everyone’s favourite bit of kitchen kit Fudgiest chocolate chip brownies Legend has it air-fryers make the fudgiest brownies Sticky banoffee self-saucing puddings These all-in-one-desserts are the ultimate tribute to the next level chicken burgers Set aside some time for marinating and you’ll be rewarded with juicy meat, enveloped in a super-crispy coating Learn something new Pick up clever tips and tricks to boost your kitchen confidence Test kitchen secrets Making your own dressing is a quick way to elevate summer dishes explains cookery expert Do you really need a salad spinner? Photographs HAARALA HAMILTON, SIMONE NEUFING/ STOCKFOOD, BRETT STEVENS/ BOSS THE BASICS Gooseberries Make the most of this underrated seasonal fruit 5 of the best salad spinners Say goodbye to soggy leaves and greens this summer with products that we’ve tried and tested Wonderful wines whatever the weather You never know whether it’s going to rain or shine in the UK, so here are my favourite tipples for an unpredictable summer Raise a glass Upgrade your next staycation with a tropical tipple in sunset hues and a cherry on top

PLANET-FRIENDLIER

HOW TO BUY fish SUSTAINABLY We guide you through muddy waters when it comes to buying seafood, taking fishing quotas and farming methods into account

LAST BITE

Cool as custard Use seasonal blueberries and zesty lime to lift this creamy pud

ADVERTIsem*nT

Morrisons morrisons.com Newman’s Own Ninja Kitchen www.ninjakitchen.co.uk Advertisem*nts Boursin Timber Windows timberwindows.com/bgf BREAST CANCER NOW breastcancernow.org/strawberry Morrisons PRIMULA Maldon SALT Good Food buysubscriptions.com/MealPlanner Good Food Wine Club goodfoodwineclub.com/julwine Advertisem*nts Azerbaijan Advertisem*nt Advertisem*nt Advertisem*nts Advertisem*nts Advertisem*nts Linwoods Penfolds drinkaware.co.uk Eat well. Feel amazing Olive magazine shop.olivemagazine.com good FOOD IMMEDIATE drinkaware drinkaware.co.uk Wren
Easy steak & mushroom pie (2024)

FAQs

How to make a steak pie without a soggy bottom? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Which is the best steak for pies? ›

Like a classic beef stew recipe, the best beef for steak pie is beef chuck, aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie.

Why is my steak pie chewy? ›

Cut of Meat: Not all cuts are made equal. Some parts of the cow are more prone to being chewy because of their muscle structure. Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy.

What makes meat pie hard after baking? ›

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar. Ratios are by weight, not volume.

How do you get a crispy crust on the bottom of a pie? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

How to keep the bottom crust of a pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

How do you keep the bottom of a steak pie from getting soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

What is the best thickener for meat pies? ›

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Can you put puff pastry on the bottom of a pie? ›

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

How do you thicken steak pie filling? ›

How can I thicken my steak pie filling? If your steak casserole mixture needs to thicken up before you add it to the pie dish, simply add a teaspoon of plain flour, stir into the steak mix, and see how the mixture looks. Add flour slowly, one teaspoon at a time, until your mixture starts to thicken up.

Do you put tin foil over steak pie? ›

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

What is the best ale to use for steak and ale pie? ›

To be honest, as long as you're using a proper ale rather than an industrially-produced lager, any ale will work quite well. You're best bet is to pick something dark and sweet, but not a very heavy stout, which can add a bitter flavour – a porter fits nicely.

What is one thing you should not do when making pie crust? ›

The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

What ingredient makes pies tough? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten).

How do you make sure the bottom of a meat pie is cooked? ›

Blind bake pie crust – Whether using store bought or homemade shortcrust pastry, it needs to be blind baked to ensure the base doesn't go soggy once filled with the pie filling.

How to keep the bottom of beef wellington from getting soggy? ›

To prevent a soggy bottom on your Beef Wellington, make sure your duxelle is cooked well to let the mushrooms release all their moisture. Also, the prosciutto will help to act as a barrier to keep the liquids inside. Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks.

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