Beef and Mushroom Pie Recipe

Name: Beef and Mushroom Pie
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1 9-inch pie
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 1 kg beef chuck, cut into 2.5 cm cubes; 2 tbsp plain flour; 1 large onion, diced; 2 garlic cloves, minced; 300 g chestnut mushrooms, sliced; 2 tbsp tomato purée; 300 ml beef stock; 150 ml red wine (optional, or extra stock); 2 sprigs fresh thyme; 2 bay leaves; 1 sheet (320 g) ready-rolled puff pastry; 1 egg, beaten, for glaze; Salt and freshly ground black pepper to taste

British · Main course · 120 min total

Beef and Mushroom Pie recipe videos

A hearty British-style pie filled with tender beef and earthy mushrooms in a rich gravy, topped with flaky puff pastry.

30
min prep

90
min cook

6
servings

650
kcal/serving

Ingredients

2 tbsp vegetable oil
1 kg beef chuck, cut into 2.5 cm cubes
2 tbsp plain flour
1 large onion, diced
2 garlic cloves, minced
300 g chestnut mushrooms, sliced
2 tbsp tomato purée
300 ml beef stock
150 ml red wine (optional, or extra stock)
2 sprigs fresh thyme
2 bay leaves
1 sheet (320 g) ready-rolled puff pastry
1 egg, beaten, for glaze
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 180°C (160°C fan). Heat oil in a large ovenproof casserole over medium-high heat. Season beef with salt and pepper, then brown in batches until deep golden. Remove and set aside.
Reduce heat to medium. Add onion and cook for 5 minutes until softened. Add garlic and mushrooms; cook for 5 minutes until mushrooms release their liquid and start to brown.
Stir in tomato purée and flour; cook for 1 minute. Pour in stock and wine (if using), scraping up any browned bits. Return beef to the pot along with thyme and bay leaves. Bring to a simmer, then cover and transfer to the oven. Cook for 1 hour 15 minutes, or until beef is tender.
Remove from oven. Discard thyme sprigs and bay leaves. Taste and adjust seasoning. Transfer filling to a 9-inch pie dish (or leave in the casserole if ovenproof). Let cool slightly.
Roll out puff pastry to fit the top of the pie dish, allowing a slight overhang. Place pastry over filling, pressing edges to seal. Trim excess and crimp edges. Cut a few slits in the top for steam to escape. Brush with beaten egg.
Bake at 200°C (180°C fan) for 25–30 minutes until pastry is puffed and golden brown. Let stand for 10 minutes before serving.

Tips

For a richer flavor, marinate the beef in red wine overnight before cooking.
Serve with mashed potatoes and steamed greens.
Leftover pie can be refrigerated for up to 3 days; reheat in a low oven.

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