Steak and mushroom pie with spinach and herbed couscous


For the pastry
  • 200g/7oz plain flour, plus extra for flouring
  • 50g/1¾oz butter
  • water, to mix
  • 1 free-range egg, beaten
For the filling
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 150g/5½oz rump steak, cubed
  • 1 garlic clove, chopped
  • handful chestnut mushrooms
  • 2 sprigs fresh thyme, leaves only
For the spinach
  • 25g/1oz butter
  • 2 handfuls spinach
For the herbed couscous
  • 200g/7oz couscous, cooked according to packet instructions
  • handful fresh parsley, chopped
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives
  • 1 lemon, zest and juice
  • salt and freshly ground black pepper

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add enough water to make a smooth dough and blend again until the mixture comes together.

  3. To serve, transfer the pie to a plate along with the spinach and couscous.

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