Description
This Epic Chunky Beef and Mushroom Pie is a hearty and savory dish featuring tender slow-cooked chuck beef, earthy porcini and Swiss brown mushrooms, fragrant herbs, and a rich dark ale gravy all topped with flaky puff pastry. Perfect for a comforting main course, this classic pie combines deep umami flavors and a satisfying texture to warm up any meal.
Ingredients
Units
Scale
Mushrooms and Broth
- 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped)
- 1 1/4 cups / 312 ml boiled water
Meat and Vegetables
- 1 kg / 2 lb chuck beef, cut into 2.5cm / 1″ cubes
- 1 - 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 3 carrots, halved lengthwise then cut into 1.5cm / 3/5″ chunks
Gravy and Flavorings
- 1/3 cup flour (any)
- 300 ml / 10 oz dark ale (or red wine, Guinness, or more beef stock as substitute)
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 bay leaves, fresh or dried
- 200 g / 7 oz bacon, diced
- 300 - 400 g / 10 - 13 oz Swiss brown mushrooms, larger ones halved
Pie Topping
- 1 - 2 sheets puff pastry (enough to cover pie)
- 1 egg yolk
Instructions
- Soak Porcini Mushrooms: Place dried porcini mushrooms in a bowl and pour in hot boiled water. Leave them to soak for at least 30 minutes until softened. Strain the mushrooms, reserving the soaking liquid, and roughly chop the porcini.
- Prepare Beef: Sprinkle the cubed beef with salt and pepper evenly.
- Brown Beef: Heat 1 tablespoon vegetable oil in a large heavy-based pot over medium-high heat. Add half the beef cubes and brown all sides thoroughly, then remove and set aside. Repeat with the remaining beef.
- Sauté Vegetables: Lower heat to medium-low. Add more oil to the pot if it appears dry. Add chopped onion and minced garlic, cooking for 2 minutes until fragrant. Then add finely chopped carrots and celery, cooking for 6 minutes until softened and sweet. Add the carrot chunks and cook for an additional 2 minutes.
- Add Flour and Liquids: Stir the flour through the vegetables to coat. Pour in the dark ale and beef stock while stirring to dissolve the flour evenly, creating the base for the gravy.
- Add Herbs and Porcini: Mix in the thyme, bay leaves, chopped porcini mushrooms, reserved porcini soaking liquid (avoiding any gritty sediment), and the browned beef cubes. Increase heat slightly and bring the mixture to a simmer.
- Simmer Stew: Cover the pot, reduce heat to maintain a gentle simmer, and cook for 1 hour 45 minutes or until the beef is tender.
- Cook Bacon and Mushrooms: While the stew simmers, cook diced bacon in a skillet over high heat until golden and crispy. Remove bacon, leaving drippings in the pan. Add Swiss brown mushrooms and cook for 5 minutes until golden. Return bacon to the skillet and toss together. Stir this mixture into the stew.
- Simmer for Mushroom Tenderness: Continue simmering the stew uncovered for an additional 15 minutes until mushrooms are tender. Remove from heat and let cool.
- Preheat Oven: Set oven temperature to 200°C (390°F) to prepare for baking the pie.
- Assemble Pie: Pour the cooled stew into a suitable pie dish (approximate size 24 x 20 x 4.5 cm). Level the surface evenly. Cover with puff pastry, trimming and folding any excess edges. Brush the puff pastry with egg yolk and cut a few slits on top to allow steam to escape.
- Bake: Place the pie in the preheated oven and bake for 30–35 minutes until the puff pastry is deep golden and the filling is piping hot in the center.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 5 minutes before serving to let the filling settle.
Notes
- Dried porcini mushrooms add a deep umami flavor; if unavailable, other dried mushrooms can be substituted or omitted.
- Use slow-cooking cuts of beef such as chuck, gravy beef, or brisket; avoid lean cuts like bolar blade roast to prevent dryness.
- Slow cooker option: Use 2 crumbled beef stock cubes instead of broth, cook on low for 6 hours or high for 3 hours after initial stovetop cooking, then add bacon and mushrooms and cook another 45 minutes.
- Pressure cooker option: Follow slow cooker prep but pressure cook on high for 25 minutes.
- Recommended pie dish size is around 24 x 20 x 4.5 cm or similar; individual ramekins can also be used for smaller portions.
- Make the filling a day ahead for enhanced flavor; cool thoroughly and refrigerate. Puff pastry can be kept on top in the fridge for up to 2 days before baking. Always brush with egg yolk before baking.
- Frozen filling and pastry freeze well; thaw thoroughly before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
