Name: Steak and mushroom pie for one
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Tbsp olive oil; 1/2 onion, chopped; 1 clove garlic, crushed; 150g beef rump steak, trimmed, cut into 2cm cubes; 80g brown mushrooms, quartered; 1/2 cup beef stock; 2 Tbsp red wine; 2 tsp gravy powder; 2 tsp Worcestershire sauce; Pinch dried mixed herbs; 1/4 sheet frozen puff pastry, partially thawed; Sea-salt flakes and freshly ground black pepper to season; Steamed green beans, to serve

Steak and mushroom pie for one

For when you're dining solo!

pie for one with spoon cut out of it on a purple tablecloth — (Photography: Tim Roberts, Styling: Michele Cranston)

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Makes 1

Prep

10M

Cook

45M

Total

55M

For a cosy, comforting dinner for just yourself, this pie for one recipe is ideal! Nothing is more classic than a steak and mushroom pie.

If you want some extra vegies, steam some green beans to serve up on the side.

Ingredients

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, crushed

150g beef rump steak, trimmed, cut into 2cm cubes

80g brown mushrooms, quartered

1/2 cup beef stock

2 Tbsp red wine

2 tsp gravy powder

2 tsp Worcestershire sauce

Pinch dried mixed herbs

1/4 sheet frozen puff pastry, partially thawed

Sea-salt flakes and freshly ground black pepper to season

Steamed green beans, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. In a small frying pan, heat oil on medium heat. Sauté onion and garlic for 3–4 minutes, until onion is tender. Add beef, cook for 2 minutes until brown on all sides. Add mushrooms and cook, stirring, for 2–3 minutes.

Step 2

In a small jug, combine beef stock, wine and gravy powder until smooth. Stir into the meat mixture with sauce and herbs. Bring to the boil, stirring, for 4 minutes, until thickened. Reduce heat to low. Simmer, covered, 10 minutes, until beef is tender. Season.

Step 3

Spoon beef mixture into a 1 1/2-cup capacity ovenproof dish. Top with pastry, trimming to fit. Bake for 20 minutes, until the pastry is golden. Serve with steamed green beans.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.