Beef & Mushroom Pie
Easy
Beef & Mushroom Pie A recipe for the comfort-food category, this beef pie is just all sorts of perfect for a cold day. Smokiness from the bacon, tender beef, mushrooms and other good veggies in a deliciously rich sauce, all topped with a crispy puff pastry lid. Get more beef recipes here.
PREP IN
10 MIN
COOK IN
145 MIN
SERVE
4-6
Beef & Mushroom Pie
Easy
PREP IN
10 MIN
COOK IN
145 MIN
SERVE
4-6
Introduction
Beef & Mushroom Pie A recipe for the comfort-food category, this beef pie is just all sorts of perfect for a cold day. Smokiness from the bacon, tender beef, mushrooms and other good veggies in a deliciously rich sauce, all topped with a crispy puff pastry lid. Get more beef recipes here.
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Ingredients
- 1.2kg diced beef (slow cook)
- 6 slices smoked streaky bacon, roughly chopped
- 2 carrots, peeled & sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 125g mushrooms, sliced
- 500ml beef stock
- 3 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 3 sprigs thyme
- 1 bay leaf
- 2 tbsp cornflour
- Salt & pepper
- 1 sheet puff pastry (thawed)
- 1 egg, beaten with a pinch of salt
FOR THE FILLING:
FOR THE CRUST:
Method
- 1. Place a large pot over medium high heat. When hot, add a drizzle of olive oil then brown half of the diced beef. Remove browned beef and set aside, add a bit more oil and brown the remaining diced beef with the bacon. Return the first portion of meat back to the pot.
- 2. Reduce heat to medium then add the vegetables to the pot. Cook until the onions have softened, stirring everything occasionally to cook evenly, 5-8 minutes.
- 3. Pour in the beef stock along with the other flavourings (Worcestershire sauce, ketchup, tomato purée and herbs). Increase heat to bring to a boil, then lower heat to low. Place lid on the pot and leave to barely simmer for about 2 hours. Tip: Don’t be tempted to cook any faster, the beef won’t be lovely and tender if rushed.
- 4. After at least 2 hours of simmering, pre-heat oven to 200°C / 180°C fan assisted.
- 5. Once oven is at temperature, use a slotted spoon to transfer meat and veg to a large pie dish. Remove and discard bay leaf and thyme stalks. Set aside.
- 6. Taste remaining juice and season with pepper and salt, if needed. Tip: You may not need to add any salt depending on the stock you use.
- 7. In a small bowl, mix together cornflour with a few tablespoons of the juice to make a creamy mixture with no lumps. Pour the cornflour slurry back into the pot of juices while stirring. Increase heat to medium to medium-high and cook, stirring constantly, until the sauce has thickened into a gravy. Ladle the gravy over the meat and veg.
- 8. Brush the edges of the pie dish with beaten egg to help the puff pastry stick.
- 9. Roll out puff pastry. If the width of the pastry is too narrow to completely cover the pie, then gently roll out with a rolling pin.
- 10. Lay puff pastry sheet on top of pie dish over the filling. Press the edges along the dish to stick, then trim away excess pastry.
- 11. Brush the top with egg wash. Lightly score any pattern you prefer and pierce pastry in 2 or 3 places.
- 12. Bake in pre-heated oven until pastry is golden, 20-25 minutes.
- 13. Remove from oven and leave to sit for a few minutes before serving.
- 14. Filling can be made ahead and gently re-heated before assembly.
