Indulge in a hearty and flavorful Beef Mushroom Pie, featuring tender, slow-cooked beef, earthy mushrooms, and a rich gravy, all encased in a flaky, homemade crust. This classic comfort food is perfect for cozy dinners or special occasions when you want a meal that’s both filling and satisfying.

Beef Mushroom Pie

Why You’ll Love This Recipe

This Beef Mushroom Pie is the epitome of comfort food with layers of savory goodness. The slow-cooked beef is infused with rich flavors from a blend of beef broth, red wine, and aromatic herbs, creating a melt-in-your-mouth filling. Combined with the earthy depth of mushrooms and a buttery, flaky crust, this pie offers a perfect balance of textures and tastes. Plus, it’s a dish that brings people together, making it ideal for family dinners or gatherings. If you love hearty, flavorful pies, this recipe will surely become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

2 lbs Beef chuck, cut into 1-inch cubes
2 tbsp Olive oil
1 large Onion, chopped
2 cloves Garlic, minced
8 oz Cremini mushrooms, sliced
4 oz Shiitake mushrooms, sliced (optional, but adds great depth)
1 tbsp All-purpose flour
1 cup Beef broth
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 tsp Dried thyme
1/2 tsp Dried rosemary
1 Bay leaf
Salt and freshly ground black pepper to taste

For the crust:

2 1/2 cups All-purpose flour
1 tsp Salt
1 cup (2 sticks) Cold unsalted butter, cut into cubes
1/2 cup Ice water
1 large Egg
1 tbsp Milk or water

Directions

Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until nicely browned (2-3 minutes per side). Remove the beef and set aside.
Cook the Vegetables: Add the chopped onion to the pot and cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until the moisture from the mushrooms evaporates and they brown (8-10 minutes).
Make the Gravy: Sprinkle the flour over the vegetables and stir for 1 minute. Add the beef broth , scraping up any browned bits from the bottom. Return the seared beef to the pot and add the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine, bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours or until the beef is tender. Check occasionally and add more beef broth if needed.
Prepare the Crust: In a large bowl, whisk together the flour and salt. Add the cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing gently until the dough comes together into a shaggy mass. Form into a disc, divide it in half, wrap each half in plastic, and refrigerate for at least 30 minutes.
Assemble the Pie: Preheat the oven to 400°F (200°C). Roll out one dough disc on a floured surface into a circle slightly larger than your pie dish. Place it into the dish, pressing into the sides and trimming the excess. Fill the pie crust with the cooled beef filling. Roll out the second dough disc and place it over the filling. Trim the excess dough, crimp the edges, and cut slits in the top to allow steam to escape. Brush with the egg wash (egg mixed with milk or water).
Bake: Bake for 45-55 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for 15-20 minutes before slicing and serving.

Servings and Timing

Yield: 6-8 servings
Prep Time: 45 minutes
Cook Time: 225 minutes
Total Time: 270 minutes

Variations

Vegetables: Add other vegetables like carrots, celery, or potatoes to the filling for extra flavor and texture.
Meat: Swap the beef for other meats such as lamb or venison for a unique twist.
Herbs: Experiment with different herbs such as parsley, sage, or marjoram to enhance the filling.
Crust: Use puff pastry or a biscuit topping instead of the traditional pie crust for a lighter variation.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the pie in a preheated 350°F (175°C) oven for about 20 minutes, or until warmed through. Alternatively, you can microwave individual slices, though the crust may lose some crispness.

FAQs

1. Can I use a store-bought pie crust instead of making my own?

Yes, you can use a store-bought crust to save time. However, homemade crust will provide a flakier, more flavorful result.

2. Can I use different mushrooms in this recipe?

Yes, you can experiment with different mushroom varieties like button mushrooms, portobello, or even dried mushrooms for a more intense flavor.

3. Can I prepare this pie in advance?

Yes, you can make the filling ahead of time and refrigerate it. Assemble the pie the day you plan to bake it, or refrigerate the fully assembled pie and bake it the next day.

4. How do I prevent the crust from getting soggy?

To avoid a soggy crust, ensure the filling has cooled completely before assembling the pie. Additionally, you can blind-bake the bottom crust for 5-7 minutes before adding the filling.

5. Can I freeze this pie?

Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from the freezer, adding an additional 10-15 minutes to the baking time.

6. What can I serve with Beef Mushroom Pie?

Serve this pie with a side of green beans, mashed potatoes, or a simple salad for a well-rounded meal.

7. Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker. Brown the beef and cook the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours until the beef is tender.

8. Is there a vegetarian version of this recipe?

Yes, you can make a vegetarian version by replacing the beef with mushrooms and adding extra vegetables like carrots and potatoes. Use vegetable broth instead of beef broth.

9. How do I make the crust extra flaky?

Ensure that your butter and water are ice-cold before mixing. Handle the dough gently and avoid overworking it to keep the crust flaky.

Conclusion

Beef Mushroom Pie is a delicious and satisfying dish that’s perfect for any occasion. Whether you’re making it for a family dinner or a special gathering, this hearty pie will impress everyone at the table. With a tender beef filling, earthy mushrooms, and a buttery, flaky crust, it’s a true comfort food classic. Give this recipe a try, and you’ll be savoring every bite!