Dad’s beef, mushroom and mustard pies are the ultimate comfort food. These individual steak pies are packed with juicy and tender meat, smothered in a rich and flavorful sauce. The real star of the show is the suet pastry with mustard and cheddar cheese, which adds a deliciously spicy and cheesy touch to every bite.
Every bite of these pies is a delicious explosion of flavor, with the earthy notes of mushrooms perfectly complementing the savory beef filling. The suet dough is light and crispy, making these pies absolutely irresistible. Whether you serve them as a main course or as a quick lunch, Dad’s Beef, Mushroom and Mustard Pies are sure to satisfy your taste buds and leave you wanting more.
- 1 tbsp vegetable oil
- 1 onion, chopped
- 300g braised beef, cut into pieces, pieces of fat removed and tendons removed
- 2 tbsp flour
- 1 tbsp mustard powder
- 1 tbsp tomato paste
- 1 tbsp whole grain mustard
- 1 tbsp Worcestershire sauce
- 2 sprigs of thyme
- 500 ml beef broth
- 140g chestnut mushrooms, quartered
- Carrots and broccoli for serving (optional)
- 300g plain flour
- 2 tsp mustard powder
- 100g light tallow
- 50g cheddar
- 1 large egg, beaten
- Heat the oil in an ovenproof casserole dish.
- Add the onion and cook until soft, about 5 minutes.
- In the meantime, season the beef and mix it with the flour and mustard powder.
- Push the onions to the side of the pan and add the beef.
- Brown the meat, then add the puree and cook for another 2 minutes.
- Add the remaining filling ingredients except the mushrooms.
- Season, stir well, then cover and simmer for 2 hours, stirring occasionally.
- Add the mushrooms and cook, uncovered, until the mushrooms are soft and the liquid has reduced to a thick sauce (about 10 minutes).
- Allow to cool while preparing the dough.
- Place flour, mustard powder, suet, cheddar and ½ teaspoon salt in a food processor.
- Beat until no lumps of suet are visible, then drizzle in all but a teaspoon of egg (you’ll need this to glaze the surface) and enough water (a tablespoon at a time) to knead the mixture into a dough.
- Place on a floured work surface and knead briefly until a smooth mass is formed.
- Remove ¼ of the dough, wrap it in cling film and set aside.
- Divide the remaining dough into two pieces on a lightly floured work surface, roll out about 0.5 cm thick and line a 500 ml cake tin with each piece so that some of the dough hangs over the edges.
- If you want to bake the cakes now, preheat the oven to 200°C/180°C fan/gas 6.
- When the filling has cooled, divide the mixture between the two ramekins.
- Roll out the remaining dough and cut out 2 matching lids, reserving the scraps.
- Brush the inside edges of each cake with a little egg, then press the top into place.
- Trim the excess edges and crimp to seal.
- Brush the tops of the pies with more egg and cut a small air hole in the top of each.
- Use the leftover dough to decorate.
- Place the cakes on a baking sheet and bake for 45 minutes, until the pastry is golden brown and the filling is hot.
- Alternatively, you can cover the unbaked cakes with cling film and freeze for up to 2 months.
- Cook from frozen at 200°C/180°C fan/gas 6 for 1 hour.
- Serve with carrots and broccoli if desired.
Equipment and tools
- frying pan
- mixing bowl
- baking pan
This recipe contains the following allergens:
- Gluten (from flour)
- Dairy products (from cheddar)
Storage and leftovers
Store any leftover Dad’s Beef, Mushroom and Mustard Pies in an airtight container in the refrigerator. They can be stored for up to 3 days. To reheat, place pies on a baking sheet and warm in a preheated oven at 350°F (180°C) for about 15 minutes or until heated through.
Health Benefits of “Dad’s Beef, Mushroom & Mustard Pies”
Dad’s Beef, Mushroom & Mustard Pies not only satisfy the taste buds but also provide several health benefits due to the nutritious ingredients used in the recipe. Let’s explore the health benefits of its key ingredients:
1. Braise beef
The braised beef used in this recipe provides a good source of protein, which is essential for repairing and building tissue in the body. It also contains important minerals such as iron, zinc and selenium, which support proper immune function and contribute to the production of healthy red blood cells.
2. Chestnut mushrooms
Chestnut mushrooms are low in calories and fat, making them an excellent ingredient for anyone watching their weight. They are also a good source of fiber, which aids digestion and helps maintain a healthy digestive system. Additionally, mushrooms contain a variety of vitamins and minerals, including potassium, phosphorus and B vitamins, which support overall health.
3. Whole grain mustard
Whole grain mustard adds a tangy flavor to the pies but also offers potential health benefits. Mustard seeds are rich in antioxidants and phytonutrients that may have anti-inflammatory and immune-boosting effects. These compounds may also help reduce the risk of chronic diseases such as cancer and heart disease.
4. Worcestershire sauce
Worcestershire sauce not only improves the taste of the pies but also provides some health benefits. It often contains ingredients like garlic, vinegar, and spices that have antimicrobial and anti-inflammatory properties. It can also aid digestion and improve nutrient absorption.
5. Carrots and broccoli
Although carrots and broccoli are listed as optional ingredients, they provide excellent nutritional value when included in the recipe. Carrots are rich in beta-carotene, which the body converts into vitamin A. This vitamin is important for maintaining healthy vision, supporting the immune system, and promoting skin health. Rich in vitamins C and K, folic acid and fiber, broccoli contributes to a balanced, nutritious meal.
In conclusion, Dad’s Beef, Mushroom & Mustard Pies is not only a delicious dish but also a source of several health benefits. From providing high-quality proteins to essential vitamins and minerals, this recipe contains ingredients that support overall wellness.