why make this recipe
Epic Chunky Beef and Mushroom Pie is a hearty dish that warms the soul. It combines tender beef with rich mushrooms and a flaky pastry crust. This recipe is perfect for an inviting family meal or a cozy gathering with friends. Not only is this dish satisfying, but it also showcases a mix of flavors that can easily impress anyone at the dinner table. Plus, it’s a great way to enjoy a comforting classic!
how to make Epic Chunky Beef and Mushroom Pie
Ingredients:
- 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
- 1 ¼ cups / 312 ml boiled water
- 1 kg / 2 lb chuck beef (cut into 2.5cm/1” cubes) (Note 2)
- 1 – 2 tbsp vegetable oil
- 2 garlic cloves (minced)
- 1 onion (finely chopped)
- 1 celery (finely chopped)
- 1 carrot (finely chopped)
- 3 carrots (halved lengthwise then cut into 1.5cm/3/5” chunks)
- 1/3 cup flour (any)
- 300 ml / 10 oz dark ale (or substitute with red wine, Guinness, or more beef stock)
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 bay leaves (fresh or dried)
- 200 g / 7 oz bacon (diced)
- 300 – 400g / 10 – 13 oz Swiss brown mushrooms (larger ones halved)
- 1 – 2 sheets puff pastry (enough to cover pie)
- 1 egg yolk
Directions:
- Place the porcini mushrooms in a bowl and add the hot water. Let them soak for at least 30 minutes. Once done, strain the mushrooms and keep the soaking liquid. Roughly chop the porcini.
- Season the beef with salt and pepper.
- In a large, heavy-based pot, heat 1 tablespoon of oil over medium heat. Brown half of the beef on all sides, then remove it from the pot. Repeat with the remaining beef and set it aside.
- Lower the heat to medium-low. If the pot looks dry, add a little more oil. Add the onion and garlic, and cook for 2 minutes. Then add the finely chopped carrots and celery. Cook for 6 minutes until softened and sweet. Add the carrot chunks and cook for another 2 minutes.
- Stir in the flour until well combined.
- Pour in the ale and beef stock, whisking to dissolve the flour.
- Add the thyme, bay leaves, chopped porcini, and reserved soaking liquid (avoiding any gritty bits), along with the browned beef. Raise the heat slightly, mix, and bring to a simmer. Cover and cook gently for about 1 hour and 45 minutes, or until the beef is tender.
- While the beef cooks, prepare the bacon. In a skillet over high heat, cook the bacon until golden. Reserve the drippings in the pan, and add the mushrooms. Cook until golden, about 5 minutes. Return the bacon to the skillet and toss to coat.
- After the beef is cooked, stir the bacon and mushrooms into the stew. Simmer uncovered for 15 minutes until the mushrooms are tender. Remove from heat and let it cool.
how to serve Epic Chunky Beef and Mushroom Pie
To serve, preheat your oven and roll out the puff pastry. Fill a pie dish with the beef and mushroom filling, then cover it with the pastry. Seal the edges and make a few slits on top for steam to escape. Brush the pastry with egg yolk for a golden finish. Bake until the pastry is brown and crispy. Serve hot, and enjoy the delicious layers of flavor!
how to store Epic Chunky Beef and Mushroom Pie
After you have made the pie, let it cool completely. Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it after cooking. Just be sure to pack it tightly. When you are ready to eat, reheat it in the oven until warmed through.
tips to make Epic Chunky Beef and Mushroom Pie
- Make sure to brown the beef properly for extra flavor.
- Use a mix of fresh and dried mushrooms for depth of flavor.
- Let the filling cool before adding the pastry to prevent sogginess.
- For a twist, try adding other vegetables like peas or potato chunks.
variation
Feel free to use different types of meat like lamb or chicken if you prefer. You can also experiment with various herbs and spices to customize the flavor to your liking.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the filling a day ahead and store it. Just assemble the pie with the pastry when you are ready to bake.
What can I serve with the pie?
This pie goes well with a simple side salad or some steamed vegetables for a complete meal.
Can I use store-bought filling?
If you want to save time, you can use pre-made beef and mushroom fillings available at the store, but homemade is usually tastier!
Epic Chunky Beef and Mushroom Pie
Ingredients
Dried Porcini Mushrooms
- 20 g dried porcini mushrooms (slices, whole or chopped) Soaked in hot water
- 1 ¼ cups boiled water For soaking porcini mushrooms
Beef and Vegetables
- 1000 g chuck beef (cut into 2.5cm/1” cubes) Seasoned with salt and pepper
- 1 - 2 tbsp vegetable oil For browning the beef
- 2 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 medium celery (finely chopped)
- 1 medium carrot (finely chopped)
- 3 medium carrots (halved lengthwise then cut into 1.5cm/3/5” chunks)
- ⅓ cup flour Any variety
- 300 ml dark ale (or substitute with red wine, Guinness, or more beef stock)
- 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 leaves bay leaves (fresh or dried)
- 200 g bacon (diced)
- 300 - 400 g Swiss brown mushrooms (larger ones halved)
Pastry and Egg Wash
- 1 - 2 sheets puff pastry Enough to cover pie
- 1 large egg yolk For brushing on pastry
Instructions
Preparation
- Place the porcini mushrooms in a bowl and add the hot water. Let them soak for at least 30 minutes, then strain and chop.
- Season the beef with salt and pepper.
Cooking
- In a large pot, heat 1 tablespoon of oil over medium heat. Brown half of the beef on all sides, then remove and set aside. Repeat with remaining beef.
- Lower the heat and add more oil if needed. Add onion and garlic, cooking for 2 minutes, then add chopped carrots and celery. Cook for another 6 minutes.
- Add the carrot chunks and cook for an additional 2 minutes.
- Stir in the flour until well combined, then pour in the ale and beef stock, whisking to dissolve the flour.
- Add thyme, bay leaves, chopped porcini, and reserved soaking liquid, along with the browned beef. Simmer for about 1 hour and 45 minutes, until beef is tender.
- In a skillet, cook the bacon until golden, then add the mushrooms and cook for about 5 minutes. Return bacon to the skillet and toss.
- After beef is cooked, stir in the bacon and mushrooms, simmer uncovered for 15 minutes until mushrooms are tender.
Assembly and Baking
- Preheat your oven. Roll out the puff pastry and fill a pie dish with the beef and mushroom filling.
- Cover with pastry, seal edges, make slits on top for steam, and brush with egg yolk.
- Bake until pastry is brown and crispy. Serve hot.