Tag: mushroom

Steak, Mushroom and Guinness pie

Tonight is the big premier league game between Manchester United & Manchester City – it’s a potential title decider. Tensions are running high. I can feel the electricity running through my husband’s head so I decided to bake a good old steak, mushroom and Guinness pie to make him happy! It’s the perfect football meal, served with a potato salad. Win, lose or draw, this dish won’t let him down!

Ingredients (for eight slices)

800 grs steak trimmed and cubed 3cm
1 large onion (chopped)
2 garlic cloves (chopped)
1 chopped carrot (chopped)
1 bay leaf
A dash of thyme
200 grs coarsely chopped large white mushrooms pre-fried in 15 grs butter
400 ml beef stock
200 ml Guinness beer
40 grs flour
2 tbsp Worcestershire sauce
1 egg yolk for glazing pastry


2 X 230 grs puff pastry ready-rolled sheet

Pre-heat oven 180° celsius

In a large pan, brown the cubed steak for 5 minutes or until brown on all sides, add the flour and stir well. In another pan, fry the onion and garlic until golden, then add the chopped carrots, thyme and bay leaf for 10 minutes on a low heat. Deglaze with the Guinness beer and Worcestershire sauce and reduce till it becomes thick and glossy. Add to the big beef pan, add the beef stock on cook on a low-heat for 2 hours. Add the pre-fried (in butter) mushrooms 15 minutes before the end. It’s very important to let the beef cool down before pouring in the pastry.

Roll out the pastry and line your pastry dish. Pour the beef mixture (make sure it’s cool) in the pie dish. Cover with your second pastry disc and seal together by pressing firmly on the side of the dish with your thumbs. Cut off excess pastry dough and re-roll to create 8 leaves to decorate the pie (8 is my lucky number). You can use a knife and cut out leaf-shaped figures and using the tip of the knife, draw the lines of a leaf. Finally, brush the pie with the egg yolk to give it a nice golden hue in the oven. One last thing, take a stick and prick the centre of your pie – so your pie won’t puff up from the middle.

Cook approx 30 minutes – it’s always good to check during the last five minutes – all ovens have different strength.


On week-ends we love having galettes. Galette is another word for savoury pancake made with buckwheat flour and served with savoury garnishing. If you go to a market and order a pancake, you will often be asked galette or crêpe. A crêpe today is referred to as a pancake made of wheat flour and served with sweet garnishing such as sugar, jam, chocolate. There really are no strict rules as it is very common to have savoury crêpes these days. Being a busy mom, I buy my galettes at the local fromagerie (cheese store) – the quality is excellent. But when I have time, I prepare the batter myself. It’s such a delicious classic meal from Brittany. Cider is perfect to accompany this meal, but buttermilk is the traditional match.


6 galettes
6 eggs
6 slices ham
1 pack white button mushrooms (rinsed and sliced)
Grated Emmental or Gruyère cheese

Fry the mushrooms in a frying pan with the butter, set aside. It takes about 4 minutes. I like to fry the eggs sunny side up just before so they are ready and warm. Set aside.

For each galettes, repeat the same procedure: melt a small amount of butter in a frying pan and place the galette. Add the piece of ham, sprinkle a handful of cheese and cook on a low heat till the cheese melts. Put the fried egg on the cheese, add the mushrooms on top and season with salt and pepper. Fold the pancake (see photo). Serve with a salad.

Buckwheat pancake batter (sarrasin)

250 grs buckwheat flour
2 eggs
30 grs melted butter
1 pinch salt
500 ml milk

In a large bowl, mix the buckwheat flour and make a well in the middle. Add the eggs in the center, slowly combine and stir the milk, melted butter and salt. Make sure to stir constantly and firmly so you won’t get lumps in the batter. Cover with a plate and leave to rest for at least an hour.
Heat your oven on a low heat so you can place your galettes to keep warm. When the batter is ready, melt a teaspoon of butter in a frying pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes on a medium heat until golden. Flip sides and repeat.