Beef and Mushroom Pie is a comforting, savory dish with tender beef, earthy mushrooms, and a rich, flavorful gravy encased in a buttery, flaky pastry crust. It’s perfect for a cozy dinner or when you want to impress guests with a hearty, classic pie. Here’s how to make it:
Ingredients:
For the Filling:
- Beef (stewing beef or chuck): 500g, cut into bite-sized cubes
- Mushrooms: 200g (button mushrooms or cremini), sliced
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, peeled and diced (optional)
- Beef stock: 2 cups
- Red wine: 1/2 cup (optional, but adds depth)
- Tomato paste: 1 tablespoon
- Worcestershire sauce: 1 tablespoon
- Thyme: 2 teaspoons (fresh or dried)
- Bay leaves: 1 or 2
- Salt and pepper: to taste
- Olive oil: 2 tablespoons (for browning)
- Butter: 1 tablespoon (for sautéing mushrooms)
- Flour: 2 tablespoons (to thicken the gravy)
For the Pie:
- Puff pastry or shortcrust pastry: 1 package (enough to cover the top and bottom of the pie)
- Egg: 1 (for egg wash, optional)
Instructions:
- Prepare the filling:
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pan) and brown them on all sides. This should take about 5–7 minutes. Remove the beef from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and carrots (if using), and cook for another 2–3 minutes until fragrant.
- Add the sliced mushrooms and butter, and cook for 5–7 minutes until the mushrooms release their moisture and become golden brown.
- Stir in the tomato paste and cook for another minute.
- Create the gravy:
- Sprinkle the flour over the vegetable mixture and stir well to coat. This will help thicken the sauce.
- Gradually pour in the red wine (if using), stirring constantly to avoid lumps. Let it simmer for a couple of minutes to reduce slightly.
- Add the beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer, scraping up any bits from the bottom of the pan. Let the mixture cook for about 10–15 minutes until it thickens and becomes a rich gravy.
- Return the browned beef to the pan and stir to combine. Season with salt and pepper to taste. Let the filling simmer for another 10 minutes, ensuring the beef is tender and coated in the gravy.
- Remove from heat, discard the bay leaves, and let the filling cool slightly while you prepare the pastry.
- Assemble the pie:
- Preheat your oven to 200°C (400°F).
- Roll out the pastry on a lightly floured surface. If using shortcrust pastry, roll out enough for both the base and top. If using puff pastry, you can only use it for the top or bottom, depending on your preference.
- If using a pie dish, line the bottom of the dish with pastry, trimming any excess around the edges. Spoon the beef and mushroom filling into the pastry base, spreading it evenly.
- Roll out the remaining pastry to cover the pie. Place it over the filling and trim any excess. Press the edges together to seal, then use a fork to crimp the edges. Cut a few small slits in the top of the pie to allow steam to escape.
- If desired, brush the top of the pie with a beaten egg for a golden, glossy finish.
- Bake the pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes (if using puff pastry) or 35–40 minutes (if using shortcrust) until the pastry is golden and crisp.
- Serve:
- Let the pie rest for 10 minutes before slicing. Serve with mashed potatoes, a side of peas, or a green salad for a complete meal.
Serving Suggestions:
- Pair the Beef and Mushroom Pie with mashed potatoes, roasted vegetables, or a simple green salad to balance the richness of the pie.
- For an extra savory touch, you can serve it with a side of gravy or a tangy chutney.
This classic Beef and Mushroom Pie is a comforting and delicious dish, perfect for a hearty dinner or special occasions. Enjoy!
