Coffee-scented steak & mushroom pie

Name: Coffee-scented steak & mushroom pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 onion, chopped; 1 clove garlic, finely chopped; 250 g British Chestnut Mushrooms, sliced; 320 g sheet shortcrust pastry; 200 g Waitrose Free Range Beech Smoked Bacon Lardons; 250 g packs British beef rump stir fry strips; 2 tbsp plain flour; 150 ml medium strength black coffee; 75 g creme fraiche; 1 tsp Dijon mustard; Beaten egg or milk, to glaze

A creamy and delicious, coffee-spiked, stroganoff-style steak and mushroom filling baked into an easy shortcrust pie.

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Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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1 tbsp Essential Olive Oil
1 onion, chopped
1 clove garlic, finely chopped
250g British Chestnut Mushrooms, sliced
320g sheet shortcrust pastry
200g Waitrose Free Range Beech Smoked Bacon Lardons
2 x 250g packs British beef rump stir fry strips
2 tbsp plain flour
150ml medium strength black coffee
75g creme fraiche
1 tsp Dijon mustard
Beaten egg or milk, to glaze

Heat the oil in a large saucepan, then cook the onion and garlic for 5 minutes. Add the mushrooms and cook over a high heat for 5 minutes more until golden and softened. Transfer to a bowl.
Preheat the oven to 200ºC, gas mark 6. Take the pastry out of the fridge. Add the lardons to the hot pan and cook for 2-3 minutes. Meanwhile, mix together the beef, flour and some seasoning. Add to the pan and cook over a medium-high heat for 3-4 minutes until lightly browned.
Return the mushroom mixture with their juices, then stir in the coffee. Bring to the boil and cook, stirring, for a couple of minutes until slightly thickened. Remove from the heat then stir in the crème fraîche and mustard and check the seasoning.
Transfer the filling to a rectangular metal pie dish or roasting tin (approx 28 x 22cm) and allow to cool slightly. Dampen the edges of the tin with water. Unroll the pastry, and lay it over the top, trimming away any excess. Firmly press the pastry edges to the tin with a fork, then decorate the top with any trimmings. Brush with milk or beaten egg, then make a hole in the centre. Bake on a baking tray for 25-30 minutes, until golden brown.

Cook’s tip

The filling is ideal for preparing in advance; cool it in the tin, then cover and chill. Top it with the pastry and bake when needed, adding a few minutes to the cooking time to make sure it’s hot throughout.

Typical values per serving when made using specific products in recipe