Description
Epic Chunky Beef and Mushroom Pie is a hearty, comforting classic loaded with tender chunks of slow-cooked beef, earthy mushrooms, and a rich, savory gravy encased in flaky golden pastry. It’s the ultimate cold-weather comfort food that’s both rustic and luxurious.
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, sliced (cremini or button)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with extra broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 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 beef generously with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the 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 for 30 seconds.
- Add mushrooms and cook for 5 minutes until browned and any liquid has evaporated.
- Stir in tomato paste and flour, cooking for 1 minute to coat the vegetables.
- Pour in red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
- Add Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot and stir to combine.
- Cover and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened. If it becomes too thick, add a splash of broth.
- Remove bay leaves and let the filling 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 in the top to allow steam to escape.
- Brush with beaten egg for a golden finish.
- Bake for 25–30 minutes, or until the pastry is puffed and deep golden brown.
- Let rest for 10 minutes before serving. Serve with mashed potatoes, peas, or roasted vegetables.
Notes
- For extra flavor, stir in a teaspoon of Dijon mustard or a splash of balsamic vinegar before baking.
- Can be made ahead — prepare the filling and refrigerate overnight before adding pastry and baking.
- Individual pies can be made using ramekins for a beautiful presentation.
- Freezes well for up to 3 months; reheat from frozen at 350°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