Description
Beef and Mushroom Pie brings comfort straight from a rustic kitchen, packed with savory meat and rich mushroom goodness that warms your soul on chilly evenings. Tender chunks of beef nestled in a flaky pastry crust deliver pure satisfaction without any fuss.
Ingredients
Scale
Meat and Vegetables:
- 1.5 pounds (680 grams) beef chuck, cut into bite-sized cubes
- 2 cups mushrooms, sliced
- 1 onion, finely chopped
- 1 carrot, diced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Pastry and Egg Wash:
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
- Heat 1 tablespoon olive oil in a large pan at 375°F (190°C). Brown 1.5 pounds beef chuck cubes on all sides for 4-5 minutes, creating a deep caramelized exterior. Transfer meat to a separate plate.
- In the same pan, sauté 1 finely chopped onion and 2 minced garlic cloves for 2 minutes. Add 2 cups sliced mushrooms and 1 diced carrot, cooking until vegetables soften and mushrooms release moisture.
- Dust 2 tablespoons flour over vegetables, stirring thoroughly. Mix in 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
- Pour 2 cups beef broth into the pan, whisking continuously to prevent lumps. Reintroduce browned beef cubes and simmer uncovered at 225°F (107°C) for 75-90 minutes until meat becomes exceptionally tender.
- Preheat oven to 400°F (200°C). Gently drape 1 sheet thawed puff pastry into a greased 9-inch pie dish, trimming excess edges with kitchen scissors.
- Spoon beef mixture into pastry-lined dish. Cover with second puff pastry sheet, sealing edges by pressing with a fork. Create 3-4 small steam vents using a sharp knife.
- Brush entire pastry surface with 1 beaten egg. Bake at 400°F (200°C) for 28-32 minutes until pastry transforms into a golden, puffy crust.
- Remove pie from oven and rest for 10 minutes before slicing. This allows filling to set and prevents runny consistency.
Notes
- Choosing the right cut of beef matters, so select chuck or blade roast for maximum tenderness and rich flavor.
- Sear meat at high heat to lock in juices and develop deep caramelization before slow braising.
- Opt for fresh mushrooms like cremini or porcini to enhance the savory depth of the filling.
- When making the pastry, keep all ingredients cold and handle the dough minimally to ensure a flaky, tender crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg