Dairy-Free Beef and Mushroom Pie
Indulge in the hearty comfort of this Dairy-Free Beef and Mushroom Pie, a perfect recipe for those craving a rich and savory dish without the use of dairy. Tender chunks of beef are slow-simmered with earthy mushrooms, sweet carrots, and fragrant thyme in a flavorful broth until melt-in-your-mouth perfection. Encased in a flaky, golden dairy-free puff pastry, this pie is elevated by its creamy, thickened filling made with a simple cornstarch slurry. Ideal for family dinners or cozy gatherings, it’s the ultimate combination of indulgence and dietary friendliness. Ready in just a couple of hours, this pie is proof that dairy-free meals can be just as satisfying and delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, finely chopped
- 3 medium garlic cloves, minced
- 1 large carrot, diced
- 250 grams button mushrooms, sliced
- 2 tablespoons tomato paste
- 500 milliliters beef stock
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 sheets frozen puff pastry sheets, dairy-free
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons plant-based milk
Instructions
Preheat your oven to 220°C (428°F). Allow the puff pastry sheets to thaw as per package instructions.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef in batches to avoid overcrowding the pan, adding more oil as needed. Once browned, transfer the beef to a plate.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion until translucent, about 5 minutes.
Add the garlic, carrot, and mushrooms to the pot. Cook until the mushrooms begin to brown and release their moisture, approximately 8-10 minutes.
Stir in the tomato paste and cook for a further 2 minutes to enhance the flavors.
Return the browned beef to the pot. Add the beef stock, thyme, and bay leaf. Stir well and bring to a gentle simmer.
Cover the pot and allow the mixture to simmer gently for 1 hour, or until the beef is tender.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the simmering beef mixture to thicken the sauce. Cook for another 5 minutes.
Remove the bay leaf, then transfer the beef and mushroom filling to a pie dish, spreading it out evenly.
Carefully place one puff pastry sheet over the filling, trimming any excess from the edges. Use the second sheet to create a decorative top or cover any gaps.
Brush the pastry with a little plant-based milk to encourage browning.
Using a sharp knife, make a few small slits in the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crispy.
Let the pie rest for a few minutes before serving. Enjoy your dairy-free beef and mushroom pie!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3343 mg | 71% | |
*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.
