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5.0 from 3 votes

Beef and mushroom pot pies with thyme crust

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 4 individual pot pies

Ingredients

  • <b>For the pastry</b>
  • you will have leftover if making pot pies
  • 315 g | 11oz plain all purpose flour, plus more to dust
  • 185 g | 6.5oz cold unsalted butter cubed
  • 45 g | 1.5oz vegetable shortening or you can use all butter
  • 2 tbsp granulated sugar
  • 1 tsp fresh thyme leaves chopped or use dried thyme
  • 1/2 tsp salt
  • 60 ml | 1/4 cup ice-cold water + 1 tbsp white wine vinegar
  • <br>
  • <b>For the filling</b>
  • 800 g | 1.6 pounds chuck casserole steak, cut into small cubes
  • 2 tbsp plain flour
  • salt and freshly ground pepper to season
  • 1 large yellow onion peeled and finely diced
  • 2 celery sticks finely diced
  • 200 g | 7oz chestnut mushrooms stems removed, sliced
  • 2 garlic cloves peeled and minced
  • 3 tbsp tomato paste
  • 1 tbsp Worcestershire sauce 
  • 1 tbsp soy sauce
  • 125 ml | 1/2 cup beef or mushroom stock
  • 125 ml | 1/2 dark ale I used Amstel dark plus more to deglaze pan
  • 2 bay leaves
  • 2 star anise
  • olive oil to fry
  • small egg lightly beaten, for egg wash

Instructions

    Cup of Yum
  1. Put the flour, sugar, salt and thyme in the bowl of a food processor and pulse briefly to combine.
  2. Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs.
  3. Combine vinegar and water and add to the dough through feeding tube in a slow drizzle while pulsing. Stop when the dough forms clumps.
  4. You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day). You will have leftovers which you can freeze well wrapped in plastic for a month or use for another recipe.
  5. Preheat the oven to 180C (350F).
  6. Put the flour on a plate and season liberally with salt and pepper. Add the beef and toss to coat.
  7. Heat 2-3 tablespoons olive oil in a large casserole dish and brown the beef, in batches. Transfer to a bowl and set aside.
  8. Add a generous splash of ale to deglaze the pan and scrape any browned bits.
  9. Add the onion, garlic and celery and cook, stirring, until softened.
  10. Add the mushrooms and a splash more oil if needed and cook for 5 minutes.
  11. Stir in the tomato paste, Worcestershire and soy sauce, the stock and ale.
  12. Bring to a simmer, cover and transfer to the oven (or slow cooker - see notes) to cook for 2 hours. Cool before using.
  13. Divide the filling between four small, deep ramekins leaving a small gap at the top.
  14. Roll out your pastry to 5mm thick and cut out rounds large enough to cover your pie containers. Use plunge cutters to create decorations if you wish.
  15. Brush the edges of the dishes with the egg wash, then place pastry lids on top.
  16. Use a fork to seal the edges of the pastry lids. Brush with the egg wash and pierce or cut a small hole to allow the steam to escape.
  17. Add the decorations if using and brush with egg wash.
  18. Place the pies on a baking tray and cook for 30 minutes or until the filling is bubbling and pastry golden. Cool for 5 minutes before serving.

Notes

  • You can cook the filling in the slow cooker for four hours on high setting. Cool before using.