Beef and Mushroom Pie (Printable)
Tender beef and mushrooms with herby gravy encased in golden, flaky pastry.
# Ingredient List:
→ Filling
01 - 2 tablespoons olive oil
02 - 1.75 lbs beef chuck, cut into ¾ inch cubes
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 3 carrots, diced
06 - 10 oz cremini or button mushrooms, sliced
07 - 2 tablespoons tomato paste
08 - 2 tablespoons plain flour
09 - 1⅔ cups beef stock
10 - ½ cup dry red wine (optional; substitute with extra stock if desired)
11 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
12 - 2 teaspoons Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste
→ Pastry
14 - 1 sheet ready-rolled puff pastry (about 11 oz)
15 - 1 egg, beaten (for egg wash)
# Steps:
01 - Heat oven to 350°F.
02 - Heat 1 tablespoon olive oil in a large heavy-based pan over medium-high heat. Season beef with salt and pepper, brown in batches, then remove and set aside.
03 - Add remaining oil to the pan. Cook onion, garlic, and carrots for 5 minutes until softened.
04 - Stir in mushrooms and cook 5 minutes until moisture releases.
05 - Return beef to pan. Stir in tomato paste and flour, cooking for 2 minutes to coat ingredients.
06 - Pour in beef stock and wine, scraping pan to loosen browned bits. Add thyme and Worcestershire sauce. Bring to a simmer.
07 - Cover and cook over low heat for 1.5 hours until beef is very tender. Remove lid during the last 30 minutes to reduce sauce as needed. Adjust seasoning.
08 - Transfer filling to a 9-inch pie dish. Let cool for 20–30 minutes.
09 - Raise oven temperature to 400°F.
10 - Cover cooled filling with puff pastry, trimming excess. Press edges to seal and cut small slits on top for steam.
11 - Brush pastry surface evenly with beaten egg.
12 - Bake for 30–35 minutes until pastry is crisp and golden.
13 - Allow pie to rest for 10 minutes before slicing.
# Expert Advice:
01 -
- It feels like a warm hug on a cool day, with the tender beef and earthy mushrooms blending perfectly inside the flaky crust
- The secret gravy, infused with herbs and a hint of wine, makes every bite feel special and homemade
02 -
- Don’t rush browning the beef; the caramelized crust adds crucial flavor depth
- Let the filling cool before topping with pastry to prevent sogginess
03 -
- Use fresh thyme leaves rather than dried for a brighter herb flavor
- Don’t skip the resting time after baking, it lets the juices settle for cleaner slices