Help - beef and mushroom pie?

Skint_Catt Forumite Posts: 11,548 Forumite
I have cubed beef, mushrooms and onions and pastry for the lid - want to put it all together for a beef and mushroom pie! I've made it before but can't remember how I did it! Do I put it all in cold and cook it in the pie in the oven? Or do i fry the beef, onion and mushrooms then pour on the gravy, add the lid, then bake? I'm so dumb at things like this when I don't have a receipe to follow!


  • Gingernutmeg
    Gingernutmeg Forumite Posts: 3,454
    Part of the Furniture Combo Breaker
    If I were doing something like that I'd cook the beef off, and add the rest of the bits and the gravy, then put it in a bowl, put the lid on and bake. You could do it all raw but sometimes when you do that the filling can end up a bit 'grey' looking, so I'd rather make sure it looks ok and then top it afterwards.
  • Bobbykins
    Bobbykins Forumite Posts: 590
    Part of the Furniture Combo Breaker
    Hi Skint-cat

    don't have a recipe myself, but I'm sure you must cook the filling first. The pastry would cook in about 30 mins, wheareas the meat would take much longer. (does that make sense?)

    I always pre-cook the filling when I'm making meat based pies.


  • Skint_Catt
    Skint_Catt Forumite Posts: 11,548 Forumite
    Thanks both. I was sure that I should cook the beef and soften the mushrooms and onion first! Do I just make a jug of gravy or so I use beef stock? Not sure what the difference is other than you don't serve stock at the table!
  • Skint_Catt
    Skint_Catt Forumite Posts: 11,548 Forumite
    Ah never mind its a disaster anyway. The beef I bought as an expinto mush, the gravy which OH bought (powder instead of granules) is lumpy and disgustingly thin and the egg I was going to brush over the pastry lid is now in the bin via the floor. I've just had a rubbish day all around and just not hungry now!
  • Bobbykins
    Bobbykins Forumite Posts: 590
    Part of the Furniture Combo Breaker
    Oh dear skint-cat.....sorry I can't help, but have a few hugs:
  • Skint_Catt
    Skint_Catt Forumite Posts: 11,548 Forumite
    puff pastry sank too!``Ah well start again!
  • Stephen_Leak
    Stephen_Leak Posts: 8,762
    1,000 Posts Combo Breaker
    Oh, Catt. I've found a recipe in my culinary library and will post it for future reference tomorrow morning. A big hug (and a very naughty sneaky little peck on the cheek), to try and make things better in the meantime.
    The acquisition of wealth is no longer the driving force in my life. :)
  • angchris
    angchris Forumite Posts: 1,179 Forumite
    when i do beef n mush pie i always buy braising steak..cube and fry to brown n seal the edges and chop an onion or 2 cover with water and make a stew first by bubbling on hob for hour or 2 with a few oxo cubes adding the mushrooms in the last half hour. when the meat is tender, i make the gravy thick with cornflour or by adding gravy powder.put in a dish then slap on puff pastry and cook in a good un :j
    proper prior planning prevents p!$$ poor performance! :p
    Only when the last tree has died and the last river been poisoned and the last fish been caught will we realise we cannot eat money
    quote from an american indian.
  • Skint_Catt
    Skint_Catt Forumite Posts: 11,548 Forumite
    Thanks all. Just don't know what went wrong this time but I was generally haveing a bad day all round! :confused:

    I made toad in the hole for the second time the other night too (new to this!) and added two eggs instead of one like people suggest and heated the oil/tin which I didn't do before and it was awful - stayed soggy and didn't rise! Going back to my old method!
  • Stephen_Leak
    Stephen_Leak Posts: 8,762
    1,000 Posts Combo Breaker
    Recipe, as promised. Bloke friendly and hopefully Catt-proof. You could swap the beer for an OXO cube in water and leave out the parsley and maybe even the flour.

    Flash Cooking for Blokes, p.159
    Serves 3 – 4
    Preparation 20 mins, Cooking 2 hrs 35 mins , Easy

    500 g (1 lb) stewing beef
    1 large onion
    2 tablespoons sunflower oil
    1 tablespoon wholemeal flour
    300 ml (½ pint) beer
    Salt & freshly ground pepper to taste
    1 egg
    15 button mushrooms
    2 tablespoons chopped parsley
    450 g pack frozen ready rolled shortcrust pastry


    Sharp knife
    Chopping board
    Saucepan with lid
    Set of measuring spoons
    Wooden spoon
    900 ml (1½ pint) pie dish


    Thaw frozen pastry according to the instructions on the packet. 4 hours in the fridge seems typical.


    Chop the beef into 2 cm (1 in) cubes. Peel and chop the onion. Put the oil in the saucepan over a moderate heat. Fry the beef for 2 minutes, stirring, to brown. Lift out. Add the onion and cook for about 3 minutes until it is golden, stirring to stop it sticking. Add the flour and stir round. Add the beer, salt & pepper. Bring to the boil, then turn down the heat until it is just boiling (simmering). Add the meat. Put the lid on and cook very gently for 2 hours. Check the beer level from time to time and top it up if it starts to dry out.
    Break the egg into a bowl and pick out any bits of shell. Mix the eggs with a fork. Wipe the mushrooms clean. Discard any nasty ones. Chop the ends of the stalks. Wash, shake dry and finely chop the parsley. Add the mushrooms and parsley to the pan. Mix and pour into the pie dish.
    Unroll the pastry. Cut a strip off and place on the moistened rim of the pie dish. Moisten the strip. Cover the dish with the pastry, pressing the edges down firmly.
    Trim the edges and make a hole in the centre. Brush with egg so it comes out of the oven shiny. Cook at 200°C, 400°F, Gas mark 6 for 30 minutes.
    The acquisition of wealth is no longer the driving force in my life. :)
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