Savory beef mushroom pie (Print Version)

Tender beef and mushrooms baked beneath a flaky, golden crust with herbs and savory flavors.

# What You'll Need:

→ 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 Steps:

01 - Set the oven temperature to 350°F (175°C).
02 - Toss beef chunks with flour, salt, and pepper to coat evenly.
03 - Heat olive oil and butter in a large ovenproof pot over medium-high heat. Brown beef in batches, then remove and set aside.
04 - Add chopped onion and minced garlic to the pot; cook until softened, approximately 3 minutes.
05 - Incorporate mushrooms, carrots, and celery; sauté for 5 minutes, stirring occasionally.
06 - Stir in tomato paste, then return the browned beef to the pot.
07 - Pour in beef stock and red wine. Add Worcestershire sauce, thyme leaves, and bay leaf. Bring mixture to a simmer.
08 - Cover pot and transfer to the oven. Cook for 1.5 hours or until beef is tender.
09 - Remove pot from oven, discard bay leaf, and let filling cool briefly. Increase oven temperature to 400°F (200°C).
10 - Transfer filling to a deep pie dish. Roll out puff pastry to fit, cover filling, trim and crimp edges, then cut slits to vent steam.
11 - Brush the pastry surface with beaten egg evenly.
12 - Bake for 30 to 35 minutes until the pastry is golden and crisp.
13 - Allow the pie to rest for 10 minutes to settle before slicing.

# Expert Tips:

01 -
  • It's packed with rich flavors that deepen the more you make it, like a delicious secret.
  • The flaky pastry on top adds a golden crisp that everyone always raves about.
02 -
  • Don't rush the braising step; that low-and-slow process is what makes the beef so tender and flavorful.
  • Using a mix of mushroom types can elevate the earthiness and add a unique twist to the filling.
03 -
  • Brown the beef in batches for a deep crust; overcrowding the pan steams the meat instead.
  • Letting the filling cool slightly before adding the pastry prevents a soggy bottom crust.

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