Best 7 Meat And Mushroom Pub Pies Recipes

STEAK AND MUSHROOM PIE

Steps:

• Season beef with salt and pepper then toss with the 1/4 cup of flour. Sear in an Instant Pot with 1 tbsp of olive oil until fully browned on all sides. You will have to do this in a couple batches. Transfer to a plate.
• Saute the sauteables and cook the beef: Add the remaining tbsp of olive oil and heat. Add the onion, garlic, celery, carrots to the pot and saute for 5 minutes until the onion softens. Sprinkle the 2 tbsp of flour over the veggies and stir. Add the wine or beer and beef broth and stir until the flour dissolves. Add the thyme, bay leaves, and cooked beef back to the instant pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure for 35 minutes until the beef is fork tender. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
• Fry the bacon and mushrooms: In another skillet, fry the bacon, drain some of the fat then add the mushrooms and saute for 5 minutes. Add the bacon and mushrooms to the instant pot. Stir everything together. Remove the bay leaves and thyme. Season with salt and pepper as needed. Switch the instant pot to the saute setting again (do not put the lid on) and simmer for 10 minutes until mushrooms are tender.
• Preheat oven to 400 F degrees.
• Finish the dish: Pour the stew into a 9x13-inch casserole dish, then top with a sheet puff pastry. You might need 2 sheets, depends on how big they are. Brush with egg yolk. Bake for 30 to 35 minutes until golden brown. Rest for 5 minutes before serving.

MEAT AND MUSHROOM PUB PIES

Steps:

• Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
• In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
• Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
• Bake until pastry is puffed and golden brown, about 12 minutes.

MCGUIRE'S STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

SHEPHERD'S PIE

Steps:

• Saute ground beef with diced onions and sliced mushrooms. Do not drain meat, onions or mushrooms. Add the garlic powder to the undiluted cream of mushroom soup and stir well. Add soup mixture to the meat, mushrooms, and onions in pan, and add the chopped red peppers, stirring until thoroughly mixed--juices will hold it together.
• Preheat oven to 375 degrees Fahrenheit.
• Into individual crocks or bowls, spread the frozen green beans on bottom of each crock (green peas may be substituted). Fill crocks with meat mixture. Top each crock with 1 cup of mashed potatoes, in a big dollop or piped through a pastry bag to make them more elegant. Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)

Steps:

• Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.

PUB PIES

Steps:

• Also need 10 straight sided, deep individual foil pans.
• Preheat oven to 375°F.
• In a skillet cook onion in the butter until browned.
• Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
• Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• Pastry: In a large bowl combine flour and salt.
• Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
• Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• Cover pork filling with top crusts, moistening edges and pressing them to seal.
• Brush top with egg.
• Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• Let stand for 5 minutes before serving or cool completely and freeze.