Steak, leek & mushroom pie

Steak, leek & mushroom pie

Comforting chunky pie - perfect to celebrate British Pie Week

Prep time
Cooking time
Per serving


  • 200g lean diced beef
  • 1 garlic clove, crushed
  • 2 leeks, chopped
  • 300ml water
  • 100g chestnut mushrooms, quartered
  • 150g light puff pastry
  • black pepper, freshly ground
  • 1 onion, chopped
  • 2 tsps thyme, freshly chopped
  • 4 tsps gravy powder
  • 2 tomatoes, quartered
  • Method

    Preheat the oven to 200C, 400F or Gas Mark 6.

    Preheat a non-stick pan. Dry-fry the beef with the garlic and onion until sealed.

    Add the leeks to the pan and dry-fry for 2-3 minutes until soft.

    Add the thyme and water.

    Mix the gravy powder with a little water and stir in along with the mushrooms.

    Simmer gently for 35 minutes to allow the mixture to thicken and the beef to tenderise, stirring occasionally then transfer to an ovenproof dish. Place the cut tomatoes on top before covering with the pastry.

    Season well with black pepper and place in a preheated oven for 20-25 minutes until golden brown.

    Serve with a selection of fresh vegetables.

    TIP - Make the base the day before, then top with pastry and bake in the oven

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