A few weeks ago, I came across a picture of a steak, mushroom, and Gruyere pie that you could buy through Goldbelly and have shipped directly to you. It looked so amazing. I just had to figure out how I could make my own. There had to be a recipe out there for this pie. I mean, look at this picture. Do you blame me? I mean, sure, I could just buy it, but where’s the fun in that?
(Picture by Goldbelly)
So that was it, I was now on a mission to find a recipe for this pie. I came across one recipe that was majorly promising. It had all the right things I would need to fulfill my steak pie dreams. So, I made it and it was good. So good, but something was missing. The flavors were all there, but the steak could be improved a bit and the crust could be flakier. I mean, don’t get me wrong, I’d still serve this recipe to friends and family and I know it would get many compliments. It’s rich and comforting and the Gruyere and cream really top it off, but I knew I could improve upon this already tasty pie.
Bill and I were talking about it last night over a piece of the pie. We had a few ideas of ways we could tweek the recipe to make it perfect. So, we’re going to work on it. I’ll let you all know how it goes. In the meantime, here’s the original recipe.
STEAK MUSHROOM AND GRUYERE PIE
Makes: One 9 inch pie
3 cups cubed beef
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground white pepper
2 cups fresh mushrooms (diced)
1/2 of a large white onion (diced)
8 oz Gruyere cheese (shredded)
1/2 cup heavy cream
1 tbsp chopped parsley
1 homemade or refrigerated double pie crust
Preheat the oven to 425 degrees. Line a 9″ pie plate with one of the uncooked pie crusts and set aside. Season the cubed beef with the salt, garlic powder and white pepper, then lightly brown in a large saute pan over medium-high heat. (Don’t cook the beef all the way through, just brown the outside leaving the interior rare. You’ll want it to finish cooking during baking.) Transfer the meat to a large bowl and set aside.
In the same pan, cook the onions until they become slightly translucent, then add the mushrooms, reduce the heat to medium, and continue cooking for another 4 – 5 minutes. Add the onion & mushroom mixture to the beef, throw in the shredded cheese and toss to combine. Top this mixture with the heavy cream and stir to evenly coat, then transfer to the prepared pie plate and top with the chopped parsley.
Top with the second uncooked pie crust, flute the edges and cut a few slits in the top to vent steam during baking. Brush the top of the crust with melted butter and sprinkle with a bit of coarsely ground sea salt. Cover the outer edges of the crust with aluminum foil to prevent over-browning, and bake in the preheated oven for 35 – 40 minutes.
Remove from the oven and allow the pie to rest on a wire rack for around 20 minutes before serving.
Original recipe from OMFG. So Good