Beef and Mushroom Pie (Print version)
Tender beef and mushrooms baked in flaky pastry with rich herby gravy and savory vegetables.
# What you'll need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1.75 pounds beef chuck, cut into ¾ inch cubes
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 3 carrots, diced
06 - 10 ounces cremini or button mushrooms, sliced
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1⅔ cups beef stock
10 - ½ cup dry red wine (optional; substitute with additional stock if preferred)
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 2 teaspoons Worcestershire sauce
13 - Salt and freshly ground black pepper, to taste
→ Pastry
14 - 1 sheet ready-rolled puff pastry (11 ounces)
15 - 1 egg, beaten (for egg wash)
# How to make it:
01 - Set oven temperature to 350°F.
02 - Heat 1 tablespoon olive oil in a large heavy pan over medium-high heat. Season beef with salt and pepper, brown in batches, then remove and set aside.
03 - Add remaining olive oil to pan and cook onion, garlic, and carrots for 5 minutes until softened.
04 - Stir in mushrooms and cook an additional 5 minutes until moisture is released.
05 - Return beef to pan, mix in tomato paste and flour, cooking for 2 minutes.
06 - Pour in beef stock and wine, scraping browned bits from the pan. Add thyme and Worcestershire sauce, then bring to a simmer.
07 - Cover and cook over low heat for 90 minutes until beef is tender. Remove lid for last 30 minutes to thicken sauce. Adjust seasoning.
08 - Transfer filling to 9-inch pie dish and let cool for 20 to 30 minutes.
09 - Raise oven heat to 400°F.
10 - Cover filling with puff pastry, trim excess, seal edges and cut small slits for steam to escape.
11 - Brush beaten egg over pastry surface.
12 - Bake for 30 to 35 minutes until pastry is golden and crisp.
13 - Allow pie to rest 10 minutes before slicing and serving.
# Expert suggestions:
01 -
- It delivers hearty comfort that feels like a secret shared only among close friends.
- The blend of herbs and slow-cooked beef creates a depth of flavor that keeps everyone asking for seconds.
02 -
- Patience is key: low and slow cooking gives you that tender beef texture that’s totally worth it.
- Removing the lid in the last half hour really thickens the sauce, making the filling rich and unctuous.
03 -
- Brown the beef in batches so it caramelizes properly instead of steaming
- Fresh thyme leaves really lift the gravy’s flavor beyond dried herbs