Description of this recipe
This Chunky Beef and Mushroom Pie is a hearty and satisfying dish, perfect for a cozy night in or a special occasion. Tender chunks of beef are slow-cooked in a rich, flavorful gravy with earthy mushrooms, aromatic herbs, and a touch of ale, all encased in a flaky, golden puff pastry crust. This recipe is a celebration of comfort food at its finest, offering a symphony of textures and tastes that will warm you from the inside out.
Why you will love this recipe
You’ll fall in love with this pie for its deeply satisfying flavors and comforting aroma that fills your kitchen as it bakes. The combination of tender beef, earthy mushrooms, and the savory depth of the gravy creates a truly unforgettable culinary experience. It’s a showstopper dish that’s surprisingly easy to make, guaranteed to impress your family and friends. The flaky puff pastry adds a touch of elegance, making it perfect for special gatherings, while the hearty filling ensures everyone leaves feeling full and content. Plus, this pie is incredibly versatile – you can easily adapt the ingredients to suit your preferences and dietary needs. Whether you’re a seasoned cook or a beginner, this Chunky Beef and Mushroom Pie is a recipe you’ll want to make again and again.
Ingredients:
- 20g dried porcini mushrooms
- 1 1/4 cups (312ml) boiled water
- 1kg (2 lb) chuck beef, cut into 1-inch cubes
- 1–2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 3 carrots, halved lengthwise and chopped into 1.5cm chunks
- 1/3 cup plain flour
- 300ml dark ale (or red wine, Guinness, or beef stock)
- 2 cups (500ml) beef stock
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 200g diced bacon
- 300–400g Swiss brown mushrooms, halved if large
- 1–2 sheets puff pastry
- 1 egg yolk
Preparation:
Step 1: Begin by rehydrating the dried porcini mushrooms. Place them in a bowl and pour 1 1/4 cups of boiled water over them. Let them soak for at least 30 minutes, allowing the mushrooms to release their intense earthy flavor into the water. After soaking, drain the mushrooms, but be sure to reserve the flavorful liquid. Roughly chop the rehydrated mushrooms and set them aside. The soaking liquid will add a depth of umami to the pie, so don’t discard it! Be careful to avoid any gritty bits at the bottom of the bowl when reserving the liquid.
Step 2: Prepare the beef. Pat the chuck beef cubes dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a beautiful, flavorful crust on the beef. Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat. In two batches, sear the beef cubes on all sides until deeply browned. Avoid overcrowding the pot, as this will lower the temperature and prevent the beef from browning properly. Set the browned beef aside.
Step 3: Create the aromatic base. Reduce the heat to medium-low. Add another tablespoon of vegetable oil to the pot if needed. Add the minced garlic and finely chopped onion to the pot and sauté for about 2 minutes, until softened and fragrant. Then, add the chopped celery and small carrot and cook for another 6 minutes, until they soften further. This mixture of aromatics forms the foundation of the pie’s flavor.
Step 4: Build the gravy. Add the carrot chunks to the pot and cook for an additional 2 minutes. Stir in the plain flour until it’s fully absorbed by the vegetables. This will help to thicken the gravy later on. Gradually pour in the dark ale (or red wine, Guinness, or beef stock), stirring constantly to prevent any lumps from forming. Then, add the beef stock, thyme sprigs (or dried thyme), bay leaves, chopped porcini mushrooms, and the reserved porcini soaking liquid.
Step 5: Simmer the stew. Return the browned beef to the pot. Bring the mixture to a simmer, then cover the pot tightly and reduce the heat to low. Cook gently for 1 hour and 45 minutes, or until the beef is fork-tender and falling apart. The slow cooking process allows the flavors to meld together beautifully and tenderizes the beef.
Step 6: Prepare the bacon and mushrooms. While the beef is simmering, cook the diced bacon in a skillet over medium heat until golden brown and crispy. Remove the bacon from the skillet and set it aside, reserving the bacon drippings in the pan. Add the halved Swiss brown mushrooms to the skillet and cook in the bacon drippings until browned and tender, about 5 minutes. Return the cooked bacon to the skillet, toss to coat the mushrooms, and then stir the bacon-mushroom mixture into the beef stew.
Step 7: Finish the filling. Simmer the uncovered beef stew for an additional 15 minutes, allowing the mushrooms to fully cook and the flavors to meld together even further. Taste and adjust the seasoning as needed, adding more salt and pepper to your liking. Once the filling is cooked to your liking, remove it from the heat and allow it to cool completely before assembling the pie.
Step 8: Assemble the pie. Preheat your oven to 200°C (390°F). Spoon the cooled beef and mushroom stew into a 1.5L pie dish. Top the stew with one or two sheets of puff pastry, depending on the size of your dish. Trim any excess pastry and crimp the edges to seal the pie. Alternatively, you can fold the excess pastry under to create a decorative border.
Step 9: Bake the pie. In a small bowl, whisk together the egg yolk with a tablespoon of water to create an egg wash. Brush the egg wash evenly over the surface of the puff pastry. This will help the pastry to turn a beautiful golden brown during baking. Cut a few slits into the pastry to allow steam to escape during baking, preventing the pie from puffing up too much.
Step 10: Bake for 30–35 minutes, or until the puff pastry is deep golden brown and puffed up. Let the pie rest for at least 5 minutes before serving. This allows the filling to settle slightly and prevents it from being too runny.
COOKING Rating:
- Difficulty: Medium
- Flavor: Rich, savory, and earthy
Serving Suggestions:
Serve this Chunky Beef and Mushroom Pie hot, straight from the oven. It’s delicious on its own, but it also pairs well with:
- A simple green salad
- Mashed potatoes or creamy polenta
- Steamed green beans or asparagus
- A dollop of sour cream or crème fraîche
Tips:
- For a richer flavor, use bone-in chuck beef.
- If you don’t have dark ale, you can substitute red wine, Guinness, or beef stock.
- For a vegetarian option, replace the beef with more mushrooms or other vegetables, such as potatoes or parsnips.
- To save time, you can use store-bought puff pastry.
- The pie filling can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a crispier crust, bake the pie on a baking sheet lined with parchment paper.
- If the pastry starts to brown too quickly, cover the pie with foil during the last 10-15 minutes of baking.
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Nutritional Information: (per serving, approximate)
- Calories: 650-750
- Protein: 40-50g
- Sodium: 800-1000mg
Conclusion
This Chunky Beef and Mushroom Pie is a labor of love, but the results are well worth the effort. With its tender beef, savory gravy, and flaky pastry crust, this pie is the ultimate comfort food. Whether you’re making it for a special occasion or simply want to treat yourself to a delicious meal, this recipe is sure to become a family favorite. Don’t be afraid to experiment with different ingredients and flavors to make it your own. So gather your ingredients, put on your apron, and get ready to bake up a pie that will warm your heart and soul.
Questions and Answers about this recipe:
- Can I make this pie ahead of time?
- Yes, you can definitely make this pie ahead of time. The filling can be prepared up to 3 days in advance and stored in the refrigerator. Assemble the pie just before baking for the best results. You can also freeze the unbaked pie for up to 2 months. Thaw it in the refrigerator overnight before baking. Add 10-15 minutes to the baking time if baking from frozen.
- What if I don’t have puff pastry? Can I use another type of pastry?
- While puff pastry provides the best flaky and golden crust, you can substitute it with shortcrust pastry or even a homemade pie crust if you prefer. Keep in mind that the baking time may need to be adjusted depending on the type of pastry you use.
- Can I use different types of mushrooms?
- Absolutely! Feel free to experiment with different types of mushrooms to create your own unique flavor profile. Cremini mushrooms, shiitake mushrooms, or even a mix of wild mushrooms would work beautifully in this pie.
- What can I serve with this pie?
- This Chunky Beef and Mushroom Pie is delicious on its own, but it also pairs well with a variety of side dishes. A simple green salad, mashed potatoes, creamy polenta, or steamed green vegetables like green beans or asparagus would all complement the pie perfectly.
- Can I add other vegetables to the pie filling?
- Yes, you can definitely add other vegetables to the pie filling to customize it to your liking. Potatoes, parsnips, peas, or even some leafy greens like spinach or kale would be great additions. Just be sure to adjust the cooking time accordingly to ensure that all the vegetables are cooked through.
