Savory Beef Mushroom Pie (Printable View)
Hearty pie with tender beef, mushrooms, herbs, and a golden, flaky crust baked to perfection.
# Ingredient List:
→ Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 1 large onion, finely chopped
06 - 3 garlic cloves, minced
07 - 12 oz cremini or button mushrooms, sliced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 1 tbsp tomato paste
11 - 1 cup beef stock
12 - 1 cup dry red wine
13 - 2 tsp Worcestershire sauce
14 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
15 - 1 bay leaf
16 - Salt and black pepper, to taste
→ Pastry
17 - 14 oz ready-made puff pastry
18 - 1 egg, beaten (for egg wash)
# How to Prepare:
01 - Preheat oven to 350°F. Toss beef cubes with flour, salt, and pepper.
02 - Heat olive oil and butter in a large ovenproof pot over medium-high heat. Brown beef in batches and set aside.
03 - Add onion and garlic to pot; cook until softened, about 3 minutes.
04 - Add mushrooms, carrots, and celery; sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste, return beef to pot, then add beef stock, red wine, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
06 - Cover pot and transfer to oven. Braise for 1.5 hours until beef is tender.
07 - Remove pot from oven, discard bay leaf, and let filling cool slightly. Increase oven temperature to 400°F.
08 - Spoon filling into a deep pie dish. Roll out puff pastry to fit, place over filling, trim and crimp edges, then cut slits for steam release.
09 - Brush pastry surface with beaten egg.
10 - Bake for 30 to 35 minutes until pastry is golden and crisp.
11 - Allow pie to rest for 10 minutes before serving.
# Expert Suggestions:
01 -
- This pie is like a warm hug in food form that you can share with friends and family
- The combination of tender beef and a flaky pastry crust became my go-to when I wanted to impress without stress
02 -
- Browning the beef properly is essential; it creates layers of flavor you don't want to skip
- Letting the filling cool before adding the pastry prevents sogginess and keeps the crust flaky
03 -
- Use a heavy-bottomed pot to encourage even browning without burning
- Don't rush the braising time; tender beef makes all the difference