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Steak, Mushroom and Smoky Bacon Pie

This wholesome pie with a layer of creamy mash is made with chuck steak, which is perfect for slow cooking and is one of the more economical meat cuts. Adding beer to the sauce gives it extra depth of flavour, and the smoky bacon and woody scent of mushrooms add to the complexity.

Steak, Mushroom and Smoky Bacon Pie – Recipe
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Steak Filling

Potato Mash Topping

Preparation

  1. Steak Filling

    • Sear chuck steak in batches in a large pan over high heat. Remove and transfer to a large gastronome.
    • In the same pan, bring 750 ml of water to the boil. Whisk in KNORR Beef Booster until smooth. Stir through the beer and wholegrain mustard. Add to the gastronome along with onions, bacon, garlic, bay leaves, and thyme. Cover and cook for 3 hours.
    • Once the meat is tender, stir in the KNORR Roux to thicken.

  2. Potato Mash Topping

    • Bring 500 ml of water to the boil in a large pan. Add butter and milk, and whisk in KNORR Potato Flakes GF until smooth. Season and keep warm.

  3. To Serve

    • Divide the steak filling between individual oven-proof pie dishes. Spoon over the potato topping and dab with a little extra butter.
    • Place under the grill until the top is lightly golden, then serve.