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Photo of Steak and mushroom pies by WW

Steak and mushroom pies

Total Time
3 hr 10 min
15 min
2 hr 45 min
Chunks of real beef and mushrooms combined with a rich tomato sauce is pure pie perfection.


Oil spray

2 x 3 second spray(s)

Beef chuck steak, raw

400 g, (buy 500g), fat trimmed, cut into 2cm pieces

Brown onion

1 medium, thinly sliced


1 clove(s), crushed


300 g, quartered

Plain flour

2 tbs

Herb and garlic tomato paste

80 g, (1/3 cup)

Beef stock

1 cup(s), (250ml)

Reduced-fat puff pastry

1 sheet(s), just thawed


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
  2. Spray a large saucepan with oil and heat over medium heat. Cook steak, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Spray same pan with oil. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms and 2 tablespoons of water.Cook, stirring, for 2 minutes or until softened. Add flour and cook, stirring, for 1 minute.
  4. Return steak to pan with tomato paste and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until meat is tender. Cool for 10 minutes. Season with salt and freshly ground black pepper.
  5. Cut pastry into 4 squares. Spoon steak mixture into prepared dishes. Top each with a square of pastry. Press edges to seal and cut 2 slits in the top of each pie. Bake for 12–15 minutes or until pastry is golden. Serve.