swoosh

social icons Email Signup:Go

Gatlinburg Weather

Find more about Weather in Gatlinburg, TN
Click for weather forecast

Blog

head_about3

head_about4

head_ground_a

head_about2

January 14, 2020

Steak and Mushroom Pie is a Comfort Food

A rich and meaty steak and mushroom pie is nourishing and comforting on cold winter days!  It is possible that the ancient Greeks were the first to use meat to fill a pastry crust.  According to  http://www.houseofnasheats.com the dish was called a “coffin” in northern Europe.  During Medieval times magpies were a popular filling and thus the  dish became known as a “pie”.  Early settlers brought savory meat pie recipes with them to North America.  The Americans, however, used a much deeper dish.  They called it a “pot pie”.  

Steak pies are popular today in Scotland during Hogmanay, the celebration of the New Year.  The recipe below is adapted from Jeff Smith’s The Frugal Gourmet Cooks American.  He says this recipe is an Old English favorite that remained popular with colonists.

Fried potatoes and peas also are standard sides.

Steak and Mushroom Pie

3 slices bacon cut into large dice

1 1/2 lb. chuck steak cut into 1/2″ pieces

1 1/2 cups beef broth

1/2 cup Madeira wine

2 cloves garlic, crushed

1 lb, fresh mushrooms, lightly sautéed in butter

2 tablespoons chopped yellow onions

3 tablespoons chopped parsley

1 teaspoon thyme leaves

1/2 teaspoon sage

salt and pepper to taste

3 tablespoons each butter and flour cooked to form a roux

1 double pie crust

Preheat oven to 375.  Brown the bacon and remove from the pan.  Brown the beef in the bacon fat.  Add enough beef stock to cover and simmer the meat, covered, for about 30 minutes.  Add the remaining ingredients, except for the roux, and cook for 15 minutes.  Thicken the sauce with the roux.  Roll out the crust to make 4 individual pot pies or one large pie.  Fill the bottom crusts and top with the upper crust.  Bake for 45 minutes until the crust is brown and flaky.  Serves four.  As Jeff Smith notes, “A good dry wine and a big salad is about all you need to complete this fine English meal.”

“The Frug” goes on to suggest using this basic technique with other fillings.  Perhaps lamb and artichoke pie?  Or chicken curry pie?  Maybe even a vegetable pie!  The possibilities are nearly endless.  

The team at the Buckhorn Inn is sending you wishes for a happy, healthy, and delicious New Year!