Beef and Mushroom Pie
Indulge in the ultimate comfort food with this irresistible Beef and Mushroom Pie, a hearty recipe that combines tender chunks of slow-cooked beef, earthy button mushrooms, and a rich, flavorful gravy all nestled within flaky, golden puff pastry. Perfect for cozy dinners or special family occasions, this pie features a savory filling infused with garlic, fresh thyme, and a hint of Worcestershire sauce for added depth. The crust's buttery crunch contrasts beautifully with the creamy, aromatic filling, making every bite a delight. With easy-to-follow instructions and simple ingredients, this dish is ideal for home cooks looking to elevate their dinner table. Whether paired with a side of steamed vegetables or creamy mashed potatoes, this Beef and Mushroom Pie is sure to become a treasured addition to your recipe collection!
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 whole garlic cloves, minced
- 250 grams button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 500 milliliters beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets puff pastry sheets
- 1 whole egg, lightly beaten
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large heavy-based saucepan over medium-high heat.
Add the beef cubes in batches and brown them on all sides. Remove and set aside.
In the same pan, add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 more minute.
Add the sliced mushrooms and cook until they are browned and any liquid has evaporated.
Sprinkle the flour over the mushroom mixture and stir for 1-2 minutes until combined.
Gradually stir in the beef stock, tomato paste, and Worcestershire sauce, ensuring there are no lumps.
Return the beef to the pan, along with the thyme, salt, and black pepper.
Bring the mixture to a simmer, cover partially, and let it cook on low heat for about 1 hour or until the beef is tender.
Remove from heat and allow the mixture to cool before assembling the pie.
Roll out one puff pastry sheet and use it to line the base of a pie dish.
Fill the pastry-lined dish with the beef and mushroom mixture.
Roll out the second puff pastry sheet and place it over the filling, trimming any excess.
Crimp the edges and make a few small cuts on top to allow steam to escape.
Brush the top with the beaten egg to ensure a golden crust.
Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown.
Allow the pie to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.2 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 203 mg | 16% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
