Epic Chunky Beef and Mushroom Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
578 kcal
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Course
Main Course
Epic Chunky Beef and Mushroom Pie
Description
Epic Chunky Beef and Mushroom Pie features slow-cooked chuck beef paired with dried porcini mushrooms and meaty Swiss browns, simmered in a thickened sauce combining dark ale and beef stock. Aromatics like garlic, onion, celery, carrot, thyme, and bay leaves build a deep savory base, enhanced by the earthy umami from porcini mushrooms. The mixture simmers until the beef is tender and flavors meld, then it is topped with puff pastry and baked until golden and flaky.
The resulting pie balances tender chunks of beef and mushrooms in a rich gravy with a crisp, buttery crust. Its substantial texture and concentrated flavors make it a satisfying centerpiece for a meal, especially in colder seasons. It pairs well with simple sides or root vegetables.
For best results, the filling can be made ahead and refrigerated overnight to deepen the flavors. Puff pastry topped pies can be refrigerated for up to two days before baking, and leftovers improve when reheated gently. Slow cooker and pressure cooker adaptations can simplify the process, while appropriate pie dish size helps the pastry sit well over the filling. Individual servings can also be baked in ramekins using puff pastry scraps.
Ingredients
- 20 g / 0.7 oz dried porcini mushroom slices, whole or chopped) (Note 1
- 1 ¼ cups / 312 ml water boiled
- 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
- 1 - 2 tbsp vegetable oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 1 celery , finely chopped
- 1 carrot , finely chopped
- 3 carrot halved lengthwise then cut into 1.5cm/ 3/5” chunks
- 1/3 cup flour (any)
- 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
- 2 cups / 500 ml beef stock
- 3 thyme sprigs or 1 tsp dried thyme leaves
- 2 bay leaf fresh or dried
- 200 g / 7 oz Bacon , diced
- 300 - 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
- 1 – 2 puff pastry enough to cover pie, sheets
- 1 egg yolk
Instructions
- Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
- Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
- Add flour and stir through.
- Add ale, beef stock, and stir to dissolve the flour.
- Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
- Cook for 1 hr 45 minutes or until beef is tender. (See video)
- Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
- Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
To cook:
- Preheat oven to 200C/390F.
- Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt) - see Notes for more conversions.
- Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
- Rest for 5 minutes before serving!
Notes
- Dried porcini mushrooms add essential earthiness and umami; other dried mushrooms can be used if unavailable.
- Prefer slow-cooking beef cuts like chuck, gravy beef, or brisket to ensure tenderness; avoid lean cuts that dry out.
- Slow cooker variations skip beef broth in favor of stock cubes and allow for layered cooking of bacon and mushrooms.
- Pie dish dimensions should allow filling to reach near the rim to support puff pastry top; sizes around 24x20 cm work well.
- Filling can be prepared a day ahead for enriched flavor and stored in the fridge; puff pastry-topped pies keep refrigerated up to two days before baking.
- Frozen filling and pastry freeze well; thaw before baking for best rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 392g | |
| Calories | 578cal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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