If you follow me on Facebook, you know I have a habit of posting photos or talking about new food as I’m making it, and waaaay before I get around to writing the actual recipe post. Especially if it’s something I’m really excited about. Or something I can’t stop shoving in my piehole.
Appropriately enough, like this steak, mushroom & gruyere pie…
I got the idea for this while watching an episode of Eat St. on The Cooking Channel and literally ran to get a pen and paper so I wouldn’t forget to try it later in the week. In the process I may have slipped on the hardwood floor, fallen and strained a muscle. Finley thought it was a cool new game and proceeded to sock-slide across the floor, animatedly pretending to fall, for the rest of the evening. Of course I encouraged it so he didn’t realize my animated fall was actually a result of a lack of coordination and eagerness to make a pie stuffed with meat.
All joking aside, this pie is delicious. And it made for a perfect weeknight meal since it only required six ingredients (minus the seasonings) because I, being lazy, used a store-bought refrigerated pie crust. I also used chuck steak because it was on sale, but you could easily sub out with a leaner cut of beef if you prefer. Although, I think part of the deliciousness was a direct result of the flavor from the fat marbling.
Steak Mushroom & Gruyere Pie
(makes one 9″ pie)
3 cups cubed beef (I used chuck steak)
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 refrigerated double pie crust (I used Pillsbury brand)
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 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.
And please, don’t slip and fall running for a pen and paper to write this recipe down. I’m not going anywhere, you’re welcome back to read and drool anytime.