Epic Chunky Beef and Mushroom Pie
A hearty and satisfying dish that combines tender beef, rich mushrooms, and a flaky pastry crust, perfect for family meals or gatherings.
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.
Notes
Make sure to brown the beef properly for extra flavor. Use a mix of fresh and dried mushrooms for depth of flavor. Let filling cool before adding pastry to prevent sogginess. Add other vegetables like peas or potatoes for a twist.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g
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