New Zealand Steak and Mushroom (Kiwi) Pie


  • 1 lbs beef chuck roast diced
  • 1 tsp CWG Spicy Umami Blend
  • 1/2 tbsp olive oil
  • 1/2 large onion chopped
  • 1 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 cups beef broth
  • 1/2 cup red wine
  • 1/2 tbsp Worcestershire sauce
  • tsp CWG No Salt Italian Blend
  • 1/2 tsp CWG Pink Himalayan Sea salt
  • 1/4 tsp No Salt Onion black pepper
  • 1 cups sliced mushrooms
  • 1 1/2 tbsp all-purpose flour
  • 1 package store-bought puff pastry
  • 1 package pie crust pastry
  •  Uncooked Rice (optional)
  • 1 Tbsp cornstarch (optional)
  • 1 tbsp cold water (optional)
  • parchment paper (optional)
  • 1 egg beaten


  • Preheat the oven to 375°F (190°C).[or use an instapot. 35 minutes cook and 10 minutes depressurizing]
  • In a large skillet, heat the olive oil over medium heat. Combine CWG Umami blend and About 1 Tbsp flour and dust beef until covered. Add the diced beef and cook until browned on all sides, about 5-7 minutes. (cook in batches as to not overcrowd) [ same in instapot]
  • Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes. [ instapot: also add mushrooms]
  • Stir in the tomato paste, beef broth, red wine, Worcestershire sauce, and remaining seasoning blends. Bring the mixture to a simmer and cook for 10 minutes. [Instapot: Stir in beef broth and deglaze with a wooden spoon. Add remaining ingredients and do not stir!]
  • Add the sliced mushrooms to the skillet and cook for an additional 5 minutes. [instapot: cook stew on high for 35 mins and let depressurize for ten minutes]
  • Sprinkle the flour over the mixture and stir until it thickens, about 2 minutes. [ Instapot: make cornstarch slurry and add to thicken gravy if necessary. Allow to cool before adding to pie shells]
  • Remove the skillet from the heat and transfer the mixture to a 9-inch (23 cm) deep-dish pie plate. [If you are making smaller individual pies, cut out pie shell pastry to fit in pie tins or ramekins. Cover pie shell with parchment and fill tin with uncooked rice. Bake blind for about 15 minutes for a crisp shell. Remove rice and parchment and allow to cool before filling]
  • Roll out the puff pastry on a floured surface and place it on top of the pie plate, pressing down the edges to seal. 
  • Brush the beaten egg over the top of the pastry.
  • Bake the pie for 35-40 minutes, or until the pastry is golden brown.
  • Allow the pie to cool for a few minutes before slicing and serving.

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