Name: Beef and Mushroom Pie Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: British
Ingredients: 1.5 lbs beef chuck or stewing beef, cut into cubes; 10 oz cremini or button mushrooms, sliced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups beef stock or broth; 1/2 cup red wine (optional); 1 tbsp fresh thyme leaves; 1 bay leaf; 2 tbsp olive oil; 2 tbsp unsalted butter; Salt and pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

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Introduction

Beef and Mushroom Pie is a comforting classic that brings together tender, slow-cooked beef with earthy mushrooms in a rich, savory gravy, all encased in flaky puff pastry. Perfect for cozy dinners, this hearty pie makes any meal feel special and satisfying.

A golden-brown, round meat pie with a thick, flaky crust that has been cut open to show a rich, dark brown filling of minced meat and sliced mushrooms inside. The top crust is shiny and slightly puffed with visible layers of flaky pastry, and there are two sprigs of fresh green thyme placed on top of the pie. The pie sits on a white plate, with a few more thyme sprigs resting beside it. In the background, there is a slightly blurry white bowl filled with round, golden-brown fried balls on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs beef chuck or stewing beef
10 oz cremini or button mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef stock or broth
1/2 cup red wine (optional)
1 tbsp fresh thyme leaves
1 bay leaf
2 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Step 1: Season the beef with salt and pepper. In a large pot, heat olive oil and butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Step 2: In the same pot, add more butter if needed. Cook the diced onion until golden, about 5 to 7 minutes. Stir in the garlic and cook for an additional 1 to 2 minutes.
Step 3: Add the sliced mushrooms to the pot and cook until they are browned and the moisture has evaporated.
Step 4: Sprinkle the flour over the mixture and stir to coat. Cook for 1 to 2 minutes, then gradually stir in the beef stock and red wine, if using.
Step 5: Return the browned beef to the pot. Add the fresh thyme and bay leaf. Cover and simmer for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened.
Step 6: Preheat your oven to 400°F (200°C). Transfer the filling to a baking dish and allow it to cool for 10 minutes.
Step 7: Place the thawed puff pastry sheet over the filling. Trim any excess pastry from the edges and press to seal. Cut small slits in the pastry to allow steam to escape, then brush with the beaten egg for a golden finish.
Step 8: Bake the pie for 25 to 30 minutes, or until the pastry is puffed and golden brown. Let it rest for 5 to 10 minutes before serving.

Tips & Variations

For extra depth, substitute some or all of the beef stock with a rich homemade broth.
Replace the red wine with additional beef stock if you prefer a non-alcoholic version.
Try adding a splash of Worcestershire sauce to enhance umami flavors.
Swap puff pastry for shortcrust pastry if you prefer a sturdier crust.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 15-20 minutes until heated through and the crust is crisp again. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a golden-brown mushroom pie with a thick, flaky crust on top, cut open to reveal a rich, dark brown filling full of whole and sliced mushrooms in a thick sauce. The pie is placed on a white plate with a small green herb garnish on top and a small sprig on the side. The background features a white marbled surface with a blurred basket and whole mushrooms in the back. The pie crust is shiny and textured, showing layers of puff pastry, and the filling looks glossy and moist, slightly spilling out of the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this pie?

Yes, you can substitute cremini or button mushrooms with shiitake, portobello, or a wild mushroom mix for different flavor profiles.

Is it possible to prepare the filling in advance?

Absolutely. You can make the filling a day ahead, store it in the refrigerator, and assemble the pie just before baking.