Mushroom steak and kidney bean pie: A golden twist on a classic

• Mushroom steak and kidney bean pie tips
• Mushroom steak and kidney bean pie recipe
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The days are warm and the nights are cool, and what you need is comfort food. If you’re taking a break from eating meat and still love a homemade pie, you should try this Mushroom steak and kidney bean pie. If you’re cutting the meat out, mushrooms can still give you a bit of that meaty texture to ease you into it. The puff pastry is flaky, buttery and delicious as you expect it to be and your whole family will enjoy every single bite.

Mushroom steak and kidney bean pie tips

YOu want to cook the mushrooms on their own first to remove as much moisture as you can to retain their texture. The sauce has some Japanese influence with the addition of miso paste which is a chili paste which packs a punch of flavour. The sauce is thick and luxurious and is a great contrast of texture with the meaty mushrooms and crispy puff pastry. Serve your mushroom and kidney bean pie with a fresh green salad and enjoy!

When it comes to a cool night-in with your family, a hearty mushroom steak and kidney bean pie is what you and your family need right now.

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Mushroom steak and kidney bean pie recipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy Servings

6-8

servingsPrep time

20

minutesCooking time

24

minutesBaking Time

35

minutesTotal time

1

hour 

20

minutes

Ingredients

2 onions, diced

4 garlic cloves, minced

2 tbsp balsamic vinegar

1 tbsp miso paste

2 tbsp tomato paste

500 g portabella mushroom steaks

500 g portabellini mushrooms, quartered

50 g flour

500 ml vegetable stock

2×400 g cans kidney beans, drained and rinsed

400 roll store-bought puff pastry

1 large egg, beaten, for egg wash

olive oil

salt and pepper, to taste

Method

• Heat a drizzle of olive oil in a large saucepan. Brown the mushrooms in batches until golden brown all over. Remove from the pan and set aside.
• Add a fresh drizzle of oil to the pan. Sauté the onion until tender. Add the garlic and cook until fragrant. Add the balsamic vinegar, miso paste, tomato paste and cook until the tomato paste turns a dark brick red colour (30-45 seconds).
• Add in the golden brown mushrooms and scatter with flour. Mix well so everything is coated in the flour.
• Pour in the vegetable stock, mixing as you go to create a well combined and smooth gravy. Add the kidney beans and bring to a simmer. Simmer until thickened and the flavours meld together.
• Taste to adjust seasoning.
• Preheat the oven to 200°C.
• Scrape the filling into a ± 22cm x 30cm baking dish.
• On a lightly floured work surface, roll out the pastry to fit your baking dish.
• Cover the filling with the puff pastry and press down along the edges of the baking dish to seal the pie.
• Make 4 little slits in the pastry for steam to escape.
• Brush generously with egg wash and then place in the oven.
• Bake for 30-35 minutes until the crust is golden brown and cooked through.
• Serve generous spoonfuls with a fresh side salad and enjoy!

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