New Zealand Steak and Mushroom Pie (Hearty, Savory, Comfort Food)

This New Zealand Steak and Mushroom Pie (Kiwi Pie) features tender beef, earthy mushrooms, and a rich gravy tucked in a golden, flaky crust—a comforting classic perfect for family dinners!

Introduction

Bring a taste of New Zealand to your kitchen with this hearty Steak and Mushroom Pie. Tender chunks of beef are simmered with earthy mushrooms in a rich, savory gravy, then baked under a golden, flaky pastry crust. It’s the ultimate comfort food—perfect for cozy nights, special occasions, or whenever you crave a classic, satisfying meal.

Ingredients

2 lbs beef stew meat, cut into cubes
2 Tbsp flour
2 Tbsp oil (vegetable or olive)
1 onion, chopped
2–3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef stock
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 tsp dried thyme (or 1 Tbsp fresh thyme)
1 tsp Cooking with Greens Go To Blend or salt and pepper, to taste
2 sheets puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)

Instructions

Preheat oven to 400°F.
Toss beef cubes with flour to coat.
Heat oil in a large skillet or Dutch oven over medium-high. Brown beef on all sides; remove and set aside.
Add onion and garlic to the pan; cook until softened and fragrant.
Add mushrooms and cook until they release their juices and start to brown.
Return beef to the pan. Stir in tomato paste, Worcestershire sauce, thyme, and Go To Blend (or salt and pepper).
Pour in beef stock and bring to a boil. Reduce heat, cover, and simmer for 45–60 minutes, or until beef is tender and sauce is thickened. Let cool slightly.
Roll out one sheet of puff pastry and fit into a pie dish. Spoon the beef and mushroom filling into the crust.
Top with second sheet of pastry, trim and crimp edges to seal. Cut a few slits in the top for steam to escape. Brush with beaten egg.
Bake for 25–30 minutes, or until the pastry is golden and crisp.
Cool slightly before slicing and serving.

Tips & Variations

For extra richness, add a splash of red wine to the filling.
Use shortcrust pastry for the base and puff pastry for the top for a traditional touch.
Substitute lamb for beef for a different flavor.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?
Yes! Assemble and refrigerate before baking, or bake and reheat slices as needed.

Can I freeze leftovers?
Absolutely—wrap tightly and freeze for up to 2 months.

What’s the best side dish?
Serve with mashed potatoes, green peas, or a simple salad.

Love savory pies?

Try more comfort food recipes
Shop Cooking with Greens seasoning blends to elevate your savory dishes!