Chunky beef and mushroom pie

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A super cosy beef and mushroom pie that ticks all the boxes. Golden, flaky puff pastry and melt in your mouth chunks of beef and mushrooms in a rich gravy. Trust me, this is not your average pie!

This is one of those recipes that defines comfort food for me and It’s the kind of dish thats going to warm you up on a cold winters day.

You will be surprised at just how easy the recipe is and how simple the ingredients are to recreate this epic pie.

I know it seems like I say this about every recipe I post (and I probably do) but at the sake of sounding repetitive this recipe really gets me excited!!

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When we have friends around for dinner this is another one of my go to recipes along with our family favourite chicken pie. It’s great because they can be made ahead and then cooked when your guests arrive. So you can chill and have a glass of red while your oven finishes it off.

It’s a great one for the kids too especially toddlers because the meat is so tender! My 6 year old son who makes any excuse not to eat meat, chows this down because It’s so soft and tender. My daughter Olive’s favourite part is the crispy puff pastry. William, well he is at that beautiful age where he eats whatever I put in front of him. (Heres to hoping it lasts forever!)

A generous serving of pie with a side of French-style peas and I am set for winter! It’s also great with a simple salad like Greek salad or crispy oven baked potato chips. Whichever way you like it I bet it will get you excited too!!

Chunky beef and mushroom pie

Home made pies are so much tastier and healthier for you than the frozen ones you get from your supermarket or local servo. I mean does anyone actually know whats even in those pies?

Iv’e cheated in this recipe by using store bought puff pastry but it tastes so good that if you can save some time and still get a great result then why not cheat a little right!

You can hear that CRUNCH as you cut through the golden puff pastry to reveal the tender slow cooked beef and mushrooms in a deliciously rich gravy.

The secret to the super tender meat and the rich gravy is slow cooking the meat. Because the meat is cut into cubes the cooking time is considerably reduced. In around 90 minutes you will have tender fall apart meat and a thick gravy thats totally drool worthy.

The flavours in the gravy are brought up another level by using Worcestershire sauce. This sauce comes as the name suggests from Worcestershire and is a condiment with complex flavours from being fermented for two years. How crazy is that!

A good substitute if you don’t have Worcestershire sauce on hand is tomato ketchup.

The combination of beef and mushroom is such a classic and in my opinion goes perfectly together. The fresh bursts of the mushrooms compliment the richness of the beef.

What you will need

Olive oil

Onion

Leek

Celery

Carrot

Mushrooms

Beef chuck steak

Tomato paste

Fresh thyme (dried is fine too)

Beef stock, I use Massel

Red wine

Worcestershire sauce

Corn flour

Puff pastry (Store bought)

Egg

Sesame seeds

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how to make a chunky beef and mushroom pie

Heat the oil in a large cast iron pot or heavy based pot on medium heat.

Add the onion, leek celery and carrot allow the veggies to sweat for 3-4 minutes or until soft. Add the mushrooms.

Season the beef well with salt and freshly ground black pepper. Add to pan and cook until the meat has browned all over.

Add the tomato paste, thyme, stock, wine and Worcestershire sauce and simmer, uncovered on low heat, for 90 minutes or until the meat is tender.

At this point the filling will still be quite runny. Mix the cornflour with 1/4 cup of water until it resembles a smooth paste. Add to the beef mixture and simmer for 3-4 minutes or until the mixture has thickened. Check for seasoning and then remove from heat and allow the mixture to cool slightly.

Preheat oven to 180 degrees for fan forced.

Lightly grease a rectangle lasagne dish.

Spoon in the filling. Arrange the sheets of puff pastry over the top. Brush the top with the egg wash and make a few small slits in the pastry to allow steam to escape. Sprinkle the sesame seeds over the top and bake for 35 minutes or until golden.

There you have my EPIC pie with golden, flaky pastry.

let me know in the comments below what you think!

Mrsfoodiemumma XX

Tools to make the job easier

Le Creuset Signature Cast Iron Round Casserole

Rectangle oven dish

Pastry brushes

You may also like these recipes

• Our family favourite chicken pie
• Beef osso buco
• Chicken and mushroom risotto
• Spaghetti and meatballs
• Slow cooker shredded beef tacos

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