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Beef and Mushroom Pie Recipe

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★★★★★

4.9 from 56 reviews

A hearty and comforting Beef and Mushroom Pie featuring tender beef chuck simmered with earthy mushrooms, onions, and garlic in a rich red wine-infused gravy, all encased in a flaky golden puff pastry crust. Perfect for a satisfying meal any time of the year.

Ingredients

Scale

Beef and Mushroom Filling

  • 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

Pie Assembly

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season and Brown the Beef: Season the beef cubes generously with salt and pepper. In a large pot, heat olive oil and butter over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove and set aside to keep the beef tender and to build depth of flavor in the pot.
  2. Sauté Onions and Garlic: In the same pot, add additional butter if needed. Cook the diced onions over medium heat until they turn golden and soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they are browned and most of their moisture has evaporated. This step concentrates their flavor and prevents sogginess in the pie filling.
  4. Create the Roux and Add Liquids: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually stir in the beef stock and red wine (if using), ensuring a smooth sauce base.
  5. Simmer the Filling: Return the browned beef to the pot. Add fresh thyme leaves and the bay leaf. Cover and let simmer gently for 1 to 1.5 hours, or until the beef is very tender and the sauce has thickened to a rich consistency.
  6. Prepare for Baking: Preheat your oven to 400°F (200°C). Transfer the beef and mushroom filling into a baking dish and allow it to cool for 10 minutes. This resting helps prevent puff pastry from becoming soggy.
  7. Assemble the Pie: Place the thawed puff pastry sheet over the filling, trimming any excess edges. Seal the edges to the dish securely and cut slits in the pastry to allow steam to escape. Brush the pastry surface with beaten egg for a glossy, golden finish.
  8. Bake the Pie: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed up and golden brown. Let the pie rest for 5-10 minutes before serving to allow the filling to set and for easier slicing.

Notes

  • For a richer taste, use homemade beef stock and good quality red wine.
  • If you prefer a thicker filling, allow the simmered beef mixture to reduce uncovered for an additional 10-15 minutes before assembling the pie.
  • Make sure the puff pastry is fully thawed but still cold before placing it over the filling to ensure crispiness.
  • Leftover pie can be refrigerated for up to 3 days and reheated in the oven to maintain the flaky crust.

Keywords: Beef pie, mushroom pie, puff pastry pie, comfort food, British cuisine, hearty pie

Find it online: https://delishfamilyrecipe.com/beef-and-mushroom-pie-recipe/