Steak and Mushroom Pie

This delicious recipe started out as a mother's Birthday request. When asked what she wanted for her birthday dinner, my mom replied "Something with Kidneys". 

After searching around for something the whole family would enjoy, I settled on "Steak and Kidney Pie". Nothing like a British recipe for a Polish Grandmother's birthday party, right...?

One thing, however, that I did not anticipate is the fact that Kidneys have become extinct in my little part of the world... Either that, or they never really existed... Try as I may, locally finding this specific culinary item was not a last minute option.  

After wondering what to do, I decided to push on and adapt a Steak sans Kidney Pie...or as it turned out a Steak and Mushroom Pie...Enjoy!

Prep Time:  about 30 minutes

Total Time:  about 3 hours

Servings:  6

Ingredients:

2 pounds Chuck from the shoulder, nicely marbled, trimmed and cut into bite sized pieces

3 cups beef stock

8 ounces baby portabella mushrooms, cut into quarters

1 large white onion, diced

6 cloves garlic, crushed

1 bouquet garni - use fresh parsley, sage, rosemary, and thyme

2 bay leaves

4 tablespoons flour

4 tablespoons vegetable oil

salt and pepper

1 box (15 oz) refrigerated pie crusts, softened as directed on box

Method:

• Toss the meat in a sealable bag containing the flour and some salt and pepper.
• In a large dutch oven over medium low heat, saute the onions and garlic in oil until lightly browned.
• Add the meat in batches and brown on all sides. 
• Add the beef stock, slowly at first.  Scrape browned bits from the bottom with a heat proof spatula.
• Add the mushrooms and season lightly with salt and pepper.
• Bring to a simmer over medium heat and add the bouquet garni and the bay leaves.
• Cover and transfer the dutch oven to the oven and cook at 320 degrees F for two hours.

Start filling on the stove...

...and finish it in the oven

• Take filling out of the oven and remove the bouquet garni.  Leave the mixture to cool for 20-30 minutes.
• Heat oven to 425 degrees F.  Fit pie crust into 9-inch glass plate.
• Spoon beef and mushroom filling into crust-lined plate.  Top pie with second crust; seal edges and flute.  Cut slits in several places in top crust.
• Cover crust edge with a pie shield (or 2-to 3-inch wide strips of foil) to prevent excess browning; remove foil during last 10 minutes of baking.
• Bake 30 to 40 minutes or until crust is golden brown.  Let stand 15 minutes before serving.

Recipe Links:

Here is an awesome video recipe for Steak and Kidney Pie.  This video provided the underlying inspiration for this dish.

This "Masterclass" provides a Tried and True approach to a similar and Classic dish.