Tested till perfect Beefsteak and Mushroom Pie

Beefsteak and Mushroom Pie

Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbboneless beef cross rib pot roastboneless beef cross rib pot roasts, trimmed
  • 2 tbsp 2tbspvegetabIe oil
  • 6 slices 6sliceschopped bacon
  • 2 tbsp 2tbspbutter
  • 2 2sliced oniononions
  • 4 cups 4cupsquartered mushroommushrooms
  • 2 tbsp 2tbsptomato paste
  • 2 tbsp 2tbspall purpose flour
  • 1 can (440ml) 1can (440ml)Guinness draught beer
  • 1 tbsp 1tbspgrainy mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 pkg (397 g) 1/2pkg (397 g)frozen puff pastry, thawed
  • 1 1beaten eggeggs
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Cut beef into 1-inch (2.5 cm) cubes. In ovenproof Dutch oven, heat oil over medium-high heat. Brown beef, in batches, transferring to bowl using slotted spoon. Add bacon to pan; cook until crisp, 5 to 8 minutes. Add to beef.

Drain off fat from pan; melt butter over medium heat. Add onions and mushrooms; cook until liquid is evaporated, about 15 minutes. Stir in tomato paste; cook, stirring, for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in Guinness, mustard, salt and pepper until smooth.

Return beef mixture and any accumulated juices to pan. Cover and bake in 350°F (180°C) oven until beef is tender, about 1 hour. (Make-ahead: Let cool 30 minutes. Refrigerate in shallow containers until cold; cover and refrigerate for up to 1 day or freeze for up to 2 weeks. Reheat.)

Pour beef mixture into 8-cup (2 L) oval casserole dish. On floured surface, roll out pastry to fit top of dish plus 1-inch (2.5 cm) extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F (200°C) oven until golden and puffed, about 30 minutes.

Nutritional Information Per serving: about

cal 466 pro 30g total fat 29g sat. fat 13g
carb 20g fibre 2g chol 127mg sodium 362mg

% RDI:

calcium 3 iron 26 vit A 16 vit C 8
folate 19
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