Steak Pie

Using store-bought pie crusts and left over steak will give you a head start in making this delectable steak pie. To make the rich filling: sauté onion and mushrooms, simmer in beef broth, and pour into the pie crust with the steak. Cover with another pie crust and bake until bubbly and golden.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 2 pre-made pie crusts, uncooked
  • 3 cups cooked steak, cut into cubes
  • 1 medium onion, peeled and chopped
  • 4 Tbsp. butter
  • 8 oz. mushrooms, sliced
  • 3 Tbsp. all-purpose flour
  • 2 cups beef broth
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Preheat oven to 350°F. Press 1 pie crust into 9-inch pie plate. Scatter cooked beef over bottom of crust.
  • Sauté onion in butter for 7 minutes. Add mushrooms and cook for 4 minutes, stirring. Sprinkle with flour and stir to blend. Slowly add the broth, stirring to combine. Bring to a boil, reduce heat and simmer until thickened, about 15 minutes. If mixture is too thick, add 1⁄4 to 1⁄2 cup hot water to thin. Season with salt and pepper.
  • Pour mixture over beef in pie shell. Place the 2nd pie crust over the beef mixture. Pinch the edges of the two crusts together. Trim, leaving 1 inch of dough hanging over the edge of pie plate. Crimp edges and cut 4 slits into center of pie crust to allow steam to escape while baking.
  • Bake for 45 minutes, or until filling is bubbly and crust is golden.