Steak and mushroom pie with roasted vegetable mash

Prepare & Cook:


  • 250g SpinneysFood Lean Boneless Stewing Beef
  • ½ tbsp plain flour
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 250g button mushrooms, sliced
  • 10 thyme sprigs, leaves picked
  • 350ml beef or vegetable stock
  • 1 bay leaf
  • 300g roasted vegetables, including 1 garlic clove, chopped
  • 15g butter
  • 30ml single cream or milk


  1. Toss the beef and flour in a bowl. Season.
  2. Set a large saucepan with the oil over a medium heat. Fry the onion for 5 minutes until soft and translucent. Stir in the mushrooms and cook for 2 minutes more. Add the beef and thyme and cook until the meat has browned all over.
  3. Pour in the stock and add the bay leaf. Bring to a gentle simmer, cover and cook for 1 hour 30 minutes, stirring occasionally, until the meat is really tender and you have a thick gravy.
  4. Preheat the oven to 180°C, gas mark 4. Spoon the filling into a small ovenproof dish.
  5. Put the butter and cream or milk in a saucepan set over a medium heat. Once the butter has melted, stir in the roasted vegetables and chopped garlic and mash roughly.
  6. Top the pie filling with the mash and cook for 20-25 minutes, until the filling is bubbling and the topping is golden.

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