Savory

Steak & Mushroom Cheese Pie

A proper hearty Kiwi pie. Slow cooked beef, mushrooms and thyme in a rich, savory gravy with a buttery shortcrust base and golden flaky puff pastry lid. It’s the kind of pie you put in the middle of the table on a cold evening and everyone goes back for seconds. Simple ingredients, big flavor, and guaranteed no soggy bottom.

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Prep

1 hour, 40 minutes

Cook

2 hours, 45 minutes

Total

4 hours, 25 minutes

Serves

Ingredients

Shortcrust Pastry (Base)

We don't have shortcrust pastry here in the U.S., so I make mine homemade the day before.

234g plain / all purpose flour
¾ tsp salt
170g unsalted butter, cold, cubed
3 Tbsp + 2 tsp ice cold water

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Filling

2-2.5 lbs beef (brisket, rump, or chuck), cut into 3cm chunks
3 Tbsp plain flour
Salt & black pepper
2 Tbsp oil
1 large onion, diced
2 cloves garlic, minced
1 punnet (200–250g) crimini mushrooms, thickly sliced
2 tsp fresh thyme, chopped
2½ tsp Better Than Bouillon beef
3 cups (750ml) boiling water
2 tsp Worcestershire sauce
1 Tbsp miso paste
3 Tbsp cornflour + 2 Tbsp water (slurry)
100g cheddar cheese, grated

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Top of Pie

1 sheet store-bought puff pastry (thawed)
1 egg, whisked (egg wash)

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Directions

Make the Shortcrust Base

Combine flour and salt in a food processor.
Add cold butter. Pulse until mixture resembles coarse crumbs (chickpea-sized pieces).
With motor running, add ice water gradually.
Pulse until crumbs clump when pressed.
Tip onto bench, gently bring together (don’t knead).
Form into a 2cm thick disc.
Wrap and refrigerate for at least 1 hour.

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Cook the Filling

Toss beef with flour, salt, and pepper.
Heat oil in heavy pot over high heat. Brown beef in batches. Remove.
Lower heat. Add onions with a splash of water, scraping browned bits.
Cook until softened.
Add garlic, mushrooms, thyme, and return beef.
Dissolve bouillon in boiling water. Pour in until beef is just covered.
Stir in Worcestershire and miso.
Bring to boil, then cover and simmer on low for 2 hours until tender.\
Remove lid and simmer 5 minutes to reduce slightly.
Stir in cornflour slurry.
Bring to boil until thick and glossy.
Transfer to tray and cool completely.

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Blind Bake the Base

Preheat oven to 390°F fan bake.
Roll shortcrust pastry and cut into 4 circles to fit your pie tins (I use these: Pie tins)
Gently press into dish, do not stretch.
Trim edges flush (since we’re adding a lid).
Line with parchment and baking weights (or uncooked rice)
Bake 15 minutes, then remove from oven.
Remove weights and bake another 5 minutes until lightly golden.
Cool 10–15 minutes.

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Assemble

Spoon cooled filling into pastry base.
Sprinkle grated cheddar over top.
Lay puff pastry sheet over pie, sealing with egg wash.
Trim excess and press edges to seal.
Crimp with fork or fingers.
Cut small steam slits.
Brush top with egg wash.
Bake at 356°C (fan) for 40–45 minutes, until deeply golden and crisp.
Rest 10–15 minutes before eating.

⏳ Make Ahead (Highly Recommended)

This pie is actually better when prepped in stages.

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Filling:
You can make the beef filling up to 1 day in advance.

Let it cool completely, then store covered in the fridge.

The flavour deepens overnight and the filling thickens beautifully, which also helps prevent a soggy base.

Before assembling, let the filling sit at room temperature for about 20–30 minutes so it’s not fridge-cold when it goes into the pastry.

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Shortcrust Pastry:
The dough can be made 1–2 days ahead and stored wrapped tightly in the fridge.

If chilled overnight, let it sit on the bench for 10–15 minutes before rolling so it softens slightly and doesn’t crack.

You can also freeze the dough for up to 1 month. Thaw overnight in the fridge before using.

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🧊 Fully Assemble Ahead

You can assemble the whole pie (unbaked), cover tightly, and refrigerate for up to 24 hours before baking.

Brush with egg wash just before baking for best colour.

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🥧 Preventing a Soggy Bottom

Make sure the filling is fully cooled before assembling.
Don’t skip blind baking the base.
If your filling feels loose, simmer slightly longer before thickening.

Steak & Mushroom Cheese Pie