Easy Steak and Mushroom Puff Pastry Pie

Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5-6 minutes until softened, then add the butter. Once the butter is foaming, stir in the sliced mushrooms and cook for 5-8 minutes until tender and any liquid has evaporated. Season well with salt and pepper, then transfer the mixture to a plate.

In a small bowl, combine the plain flour with a good pinch of salt and pepper. Toss the sliced steak in the seasoned flour until evenly coated. Return the pan to high heat, adding a splash more oil if necessary, and sear the steak for 3-4 minutes until just browned.

Add the mushroom mixture back into the pan with the steak. Pour in the beef stock, reduce the heat to medium, and simmer for about 5 minutes until the sauce is bubbling and slightly thickened. Stir in the crème fraîche and chopped parsley, then remove from the heat.

Preheat your oven to 220°C (200°C fan/gas mark 7). Pour the steak and mushroom filling into a shallow 15cm x 25cm pie dish. Unroll the puff pastry over the dish and press it down along the rim to seal—you can dampen the rim with a little water to help it stick. Trim off any excess pastry, leaving a small border.