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Grid Iron Meat

Leftover Beef & Mushroom Pie with Horseradish

This pie is designed specifically for leftover roast beef silverside, treating it gently rather than cooking it twice. The beef is folded into a rich mushroom gravy and lifted with horseradish, giving a comforting, well-balanced dish that feels intentional rather than improvised.

INGREDIENTS
  • 450g leftover roast beef silverside, thinly sliced across the grain
  • 30g butter or beef dripping
  • 1 tbsp olive oil
  • 1 medium onion, finely sliced
  • 200g chestnut mushrooms, sliced
  • 1 tbsp plain flour
  • 250ml good beef stock
  • 75–100ml leftover gravy (or extra stock if needed)
  • 1–1½ tbsp creamed horseradish
  • 2 tbsp double cream (optional)
  • Sea salt
  • Freshly ground black pepper
  • 1 sheet puff pastry (ready-rolled)
  • 1 egg, beaten (for glazing)
METHOD

  1. Heat the butter and olive oil in a wide pan over a medium heat. Add the onion with a pinch of salt and cook gently for 8–10 minutes until soft and lightly golden.
  2. Add the mushrooms and increase the heat slightly. Cook until their moisture has evaporated and they begin to colour.
  3. Stir in the flour and cook for 1 minute. Gradually add the stock and leftover gravy, stirring well. Simmer for 5–7 minutes until thick and glossy.
  4. Lower the heat and stir in the horseradish and double cream, if using. Season well and taste.
  5. Fold in the sliced beef and warm through gently for no more than 2 minutes. Remove from the heat.
  6. Spoon the filling into a pie dish (around 20–22cm). Allow to cool slightly.
  7. Lay the puff pastry over the dish, trim and crimp the edges, cut a small steam hole and brush with beaten egg.
  8. Bake at 200°C fan for 25–30 minutes until the pastry is risen and deeply golden.

Multi-Cooker Option (Ninja Foodi Max)

  • Prepare the filling using the Sear/Sauté function.
  • Transfer the filling to a Foodi-safe dish and top with the pastry.
  • Cook on Bake/Roast at 190°C for 20–25 minutes.
  • Finish with Air Crisp for 2–3 minutes if extra colour is needed.

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Great for making bresaola at home.

Native Breed Beef – Salmon Cut Silverside

A lean single muscle with some slight marbling through the middle.

Try our Silverside Beef, sourced from trusted farmers in North Yorkshire. This lean and succulent cut is perfect for a mouth-watering roast that will leave your guests craving for more.

This is what we use to make bresaola. It’s simple to cure, being a single muscle, and a whole one is usually a good shape for slicing. The photo shows a cross section, the whole muscle tapers slightly at each end.

Price range: £29.25 through £39.60

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Sides

  • Creamy mash or crushed potatoes with butter
  • Buttered savoy or spring greens
  • Braised leeks with a little mustard
  • Roasted carrots or parsnips
  • Green beans tossed with butter and black pepper

Matches

  • Horseradish
  • Mushrooms
  • Thyme or parsley
  • Black pepper
  • Beef stock

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Preparation Time: Approximately 20 minutes
Cooking Time: 35–40 minutes

Hot Tips

  • Slice the beef as thinly as possible and always across the grain.
  • Let the filling cool slightly before adding pastry to avoid a soggy base.
  • If the filling is too thick, loosen with a splash of hot stock rather than water.
  • Reheat leftovers gently at 160°C fan, loosely covered.

Pairings

Red Wine

  • Rioja Crianza – supple and savoury
  • Northern Rhône Syrah – peppery without being heavy
  • Claret-style Bordeaux – restrained and classic

White Wine

  • White Rhône blend – rounded and weighty
  • Oaked Chardonnay – works well with mushrooms and pastry
  • Dry Chenin Blanc – freshness against the richness

Beer & Cider

  • Traditional English bitter
  • Brown ale
  • Dry farmhouse cider

Non-Alcoholic

  • Sparkling apple juice
  • Black tea with milk
  • Beef stock with a dash of Worcestershire

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