Description

Discover the ultimate comfort food with this Beef Mushroom Pie recipe. Featuring tender, slow-cooked beef, earthy mushrooms, and a rich gravy, all wrapped in a buttery, flaky homemade crust. This hearty Beef Mushroom Pie is perfect for cozy dinners, special occasions, or a family gathering. With simple ingredients like beef chuck, mushrooms, and aromatic herbs, this savory pie will quickly become a beloved dish. Whether you’re looking for a filling main course or a comforting treat, this Beef Mushroom Pie delivers flavor and satisfaction in every bite.

Ingredients

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)

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

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Instructions

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

Notes

Vegetable Variations: Add carrots, celery, or potatoes for added flavor and texture.
Meat Options: Swap out the beef for lamb, venison
Crust Substitutes: Use puff pastry or a biscuit topping if you prefer a lighter pie crust.

Prep Time: 45 minutes
Cook Time: 225 minutes
Category: beef
Method: Baking
Cuisine: British