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Chunky beef and mushroom pie Recipe

Chunky beef and mushroom pie Recipe

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5 from 8 reviews

This chunky beef and mushroom pie features golden, flaky puff pastry filled with tender beef chuck, savory mushrooms, and a rich, flavorful gravy. The combination of slow-cooked beef, aromatic vegetables, red wine, and herbs creates a hearty and comforting dish perfect for family dinners.

  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings

Ingredients

Pie Filling

  • 1 tbs olive oil
  • 1 leek, trimmed, halved, and thinly sliced
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 400 g button mushrooms, sliced
  • 1 kg beef chuck, cut into chunks
  • 4 sprigs thyme
  • 2 tbs tomato paste
  • 4 cups beef stock
  • 1 cup red wine
  • 2 tbs Worcestershire sauce
  • 2 tbs corn flour
  • 1/4 cup water (for cornflour slurry)

Pie Topping

  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 tbs sesame seeds

Instructions

  1. Prepare the vegetables: Heat the olive oil in a large cast iron or heavy-based pot over medium heat. Add the leek, onion, celery, and carrot. Sweat the vegetables for 3-4 minutes until soft and fragrant. Then add the mushrooms and cook for another 2 minutes until they release some moisture.
  2. Brown the beef: Season the beef chunks with salt and freshly ground black pepper. Add them to the pot and cook, stirring occasionally, until the beef is browned all over. This seals in the juices and builds flavor.
  3. Add liquids and simmer: Stir in the tomato paste and thyme sprigs. Pour in the beef stock, red wine, and Worcestershire sauce. Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 90 minutes, or until the beef is tender and the flavors meld.
  4. Thicken the gravy: In a small bowl, mix the cornflour with 1/4 cup water until smooth. Stir this slurry into the beef mixture and simmer for 3-4 minutes until the gravy thickens. Taste and adjust seasoning with salt and pepper. Remove from heat and let the filling cool slightly.
  5. Prepare to bake: Preheat the oven to 180°C (350°F). Lightly grease a rectangular ovenproof dish. Spoon the cooled beef and mushroom filling evenly into the dish.
  6. Top with pastry: Lay the puff pastry sheets over the filling, trimming edges if needed. Brush the top with beaten egg to encourage browning, then make several small slits in the pastry to allow steam to escape during baking. Sprinkle sesame seeds on top for a subtle crunch and nutty flavor.
  7. Bake the pie: Place the dish in the preheated oven and bake for 35 minutes, or until the pastry is golden brown and crisp. Remove from the oven and allow to cool slightly before serving.

Notes

  • You can substitute beef chuck with brisket or shin for a similar tender texture.
  • Ensure the filling is not too watery before topping with pastry to prevent soggy crust.
  • Allow the filling to cool slightly before adding the pastry to avoid melting the puff pastry prematurely.
  • For a richer flavor, marinate the beef in red wine and herbs overnight before cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain pastry crispiness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dinner
  • Method: Baking and simmering
  • Cuisine: Australian
  • Diet: Halal

Nutrition

  • Serving Size: 1 slice (approx. 1/6 of pie)
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Find it online: https://dishiary.com/chunky-beef-and-mushroom-pie-recipe/