Description
Epic Chunky Beef and Mushroom Pie is a hearty, comfort-food classic made with tender chunks of slow-cooked beef, earthy mushrooms, and a rich, savory gravy wrapped in golden, flaky puff pastry. It’s the ultimate cozy meal — perfect for Sunday dinners or chilly nights.
Ingredients
- 2 lbs beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 10 oz mushrooms (cremini or button), sliced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine (optional, or use extra broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season the beef generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
- Sear beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add onion and cook for 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
- Add mushrooms and cook for 5–6 minutes until browned and their liquid evaporates.
- Stir in tomato paste and flour, cooking for 1 minute to coat the vegetables and develop flavor.
- Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Add Worcestershire sauce, thyme, bay leaves, and return beef to the pot. Stir to combine.
- Cover and simmer on low heat for 1.5 to 2 hours, or until beef is fork-tender and sauce has thickened. If it gets too thick, add a splash of broth.
- Remove bay leaves and let the mixture cool slightly.
- Preheat oven to 400°F (200°C). Spoon the beef and mushroom filling into a deep pie dish.
- Top with puff pastry, trimming and sealing the edges. Cut small slits on top for steam to escape.
- Brush with beaten egg for a glossy finish.
- Bake for 25–30 minutes, or until the pastry is golden brown and puffed.
- Let rest for 10 minutes before slicing. Serve with mashed potatoes or steamed vegetables.
Notes
- Use high-quality beef stock for a deeper flavor and add a splash of balsamic vinegar for extra richness.
- This pie can be made ahead — prepare the filling, chill, and top with pastry just before baking.
- For a rustic presentation, bake in individual ramekins for single servings.
- Freezes beautifully — bake from frozen at 375°F until hot and crisp.
- Prep Time: 25 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: British / Australian