Beef Mushroom Pie
Discover the ultimate comfort food with this rich and savory Beef Mushroom Pie, a classic dish that combines tender chunks of beef chuck roast, earthy button mushrooms, and aromatic herbs all simmered in a flavorful blend of red wine and beef broth. Encased in buttery, golden shortcrust pastry, this homemade pie is bursting with hearty goodness and promises to impress at the dinner table. Perfect for cozy family meals or special occasions, this recipe pairs traditional techniques like slow simmering with the indulgent texture of flaky crust. Ready in just over two hours, this recipe serves six and guarantees warm, satisfying bites in every forkful. Make it your go-to recipe for beef pies and savor the taste of pure comfort!
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Recipe Information
Ingredients
- 1 pound beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 8 ounces button mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package shortcrust pastry
- 1 egg
- 1 tablespoon water
Instructions
Cut the beef chuck roast into 1-inch cubes. Season with salt and black pepper.
Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches and sear until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
Chop the onion and garlic cloves. Slice the button mushrooms.
In the same pot, add the butter. Once melted, add the onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
Add the sliced mushrooms and cook until they start to brown and release moisture, about 5 minutes.
Sprinkle the flour over the mushroom mixture and cook for an additional 2 minutes, stirring constantly.
Slowly pour in the beef broth and red wine, stirring to combine with the mushroom mixture. Bring to a simmer.
Return the beef to the pot, add Worcestershire sauce, thyme, bay leaf, salt, and black pepper.
Reduce heat to low, cover, and let it simmer gently for about 1.5 hours, or until the beef is tender and the sauce has thickened.
Preheat the oven to 400°F (200°C).
Roll out the shortcrust pastry on a lightly floured surface to fit your pie dish. Line the dish with pastry, trimming any excess.
Pour the beef and mushroom mixture into the pastry-lined dish.
Cover with another layer of pastry, sealing the edges. Cut a few slits on top to allow steam to escape.
Beat the egg with water to create an egg wash. Brush the top pastry with the egg wash for a golden finish.
Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
Remove from oven and let it cool slightly before serving. Enjoy your warm and hearty beef mushroom pie!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 533 mg | 11% | |
*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.
