Family Beef & Mushroom Pie

Make it stand out

This classic beef pie recipe is not only delicious, but also packed with wholesome ingredients. Along with tender chunks of beef that becomes melt-in-your-mouth tender. Added bonus: mushrooms that even my mushroom adverse son is ok with! These add an subtle layer of richness to the dish, while also bringing a host of health benefits to the table. You can make it ahead of time and simply reheat it for a quick and comforting meal on a chilly night.

Family Beef and Mushroom Pie

Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Category: Main Dish

Scale Recipe:

1x 2x 3x

Serves: 6

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Average Rating: 0 stars

Ingredients:

• 1 kg chuck beef, cut into 2.5cm chunks
• 1 - 2 tbsp ghee
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 celery, finely chopped
• 3 carrots, finely chopped
• 1/3 cup flour (preferably spelt)
• 250ml red wine
• 500 ml beef broth (homemade or see notes for store-bought options)
• 3 sprigs fresh thyme
• 2 bay leaves
• 400g button mushrooms, finely chopped
• 2 sheets puff pastry (make your own or see notes for store-bought options)
• 1 egg yolk

Instructions:

1. In a large, heavy-based pot, heat 1 tablespoon of ghee over medium-high heat.
2. Season the beef with salt and pepper, then add half of the beef to the pot. Brown the beef on all sides, remove it, and then repeat the process with the remaining beef. Set the beef aside.
3. Reduce the heat to medium-low and add more ghee if needed. Add the onion and garlic and cook for about 2 minutes, stirring occasionally. Then, add the carrots and celery and cook for about 6 minutes or until they are softened.
4. Add the flour and stir it through the vegetables. Next, add the wine and beef broth and stir until the flour is dissolved. Add the thyme, bay leaves, mushrooms, and the cooked beef. Turn up the heat slightly, mix everything, and bring it to a simmer. Then, cover the pot and adjust the heat so that it is simmering gently.
5. Cook the beef filling for about 1 hour and 45 minutes or until the beef is tender, stirring occasionally. You can prepare this filling a day or two in advance to save time when you're ready to assemble the final dish. If the filling is too thick, you can add more beef broth to thin it out.
6. To bake the pie, preheat your oven to 200°C/390°F. Roll out the pastry to fit the size of your lined or buttered pie dish and gently press it into the dish. Trim the edges and prick the base with a fork.
7. Line the pastry with baking paper and fill it with baking weights, uncooked rice or beans. (If your pie dish has a 1.5L capacity, that would be perfect.)
8. Bake for 15 minutes, then remove the baking weights and baking paper.
9. Put the pastry back into the oven and bake for another 10 minutes or until the pastry is lightly golden.
10. Remove from the oven and let it cool before adding the filling.
11. Pour the filling into the base and even out the surface. Top it with puff pastry, brush with egg yolk, cut a few slits in the surface, then bake for 30-35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
12. Let it rest for 5 minutes before serving. Enjoy your homemade beef pie!

Notes:
For slow cooker or pressure cooker, reduce liquids by half (you may want to add some beef broth concentrate for flavor). Follow steps 1-4 first. Slow cooker cook on low for 6 hours, pressure cooker on high for 25 minutes.
Beef broth options include:
Good Bones 100% Certified Organic Beef Bone
Organic Beef Stock Concentrate
San Elk Organic Artisan Beef Bone Stock
Pastry options include:
Spelt Wholemeal Butter Puff Pastry
All Butter Puff Pastry
Uprising Maryville All-Butter Puff Pastry