Beef Mushroom Hearty Pie (Printable version)

Tender beef and mushrooms in a rich gravy encased in flaky golden pastry for a comforting main dish.

# Ingredient List:

→ Filling

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 3 cloves garlic, minced
06 - 12 oz cremini or button mushrooms, sliced
07 - 2 medium carrots, diced
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 1 cup dry red wine
11 - 2 tsp Worcestershire sauce
12 - 2 tsp fresh thyme leaves or 1 tsp dried
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Pastry

15 - 1 lb ready-made puff pastry
16 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Set oven to 350°F.
02 - Toss beef cubes with flour, salt, and pepper.
03 - Heat olive oil in large heavy-bottomed pot over medium-high heat. Brown beef in batches; set aside.
04 - In the same pot, sauté chopped onion for 4 minutes until softened, then add garlic and cook for 1 minute.
05 - Incorporate mushrooms and carrots, cooking until mushrooms release liquid and begin to brown, about 5 minutes.
06 - Stir in tomato paste and cook for 1 minute, then return beef to the pot.
07 - Pour in beef broth and red wine. Stir in Worcestershire sauce, thyme, and bay leaf. Bring to simmer.
08 - Cover and transfer pot to oven. Braise for 1½ hours or until beef is tender.
09 - Remove bay leaf. Adjust seasoning and allow filling to cool to room temperature.
10 - Raise oven to 400°F.
11 - Roll out puff pastry to fit a 9-inch pie dish.
12 - Spoon cooled filling into dish, cover with pastry, trim and crimp edges. Cut slits for steam.
13 - Brush pastry surface with beaten egg.
14 - Bake for 30 to 35 minutes until pastry is puffed and golden.
15 - Allow pie to rest for 10 minutes before slicing.

# Expert Suggestions:

01 -
  • It's a complete, one-dish meal that feels elegant enough for guests yet comforting enough for a quiet night in, like wrapping yourself in your favorite blanket but as food
  • The beef becomes impossibly tender after braising, and the mushrooms add a depth of flavor that makes people ask for your secret ingredient
  • Once the filling is made, you can refrigerate it for days, making this the perfect make-ahead dinner when life gets hectic
02 -
  • Don't skip the browning step or rush it. This is where the flavor starts. Properly browned beef creates a gravy that tastes restaurant-quality, not flat.
  • The filling must cool completely before topping with pastry. Warm filling will soften the pastry from below and make it soggy. Make it the day before if you want that perfect crispy crust.
  • Always taste the filling before covering it with pastry. The oven won't improve underseasoned gravy, so adjust now while you can.
03 -
  • If your filling seems too thin after braising, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate, concentrating the flavors and thickening the gravy naturally
  • Use a pie shield or cover the pastry edges loosely with foil halfway through baking if they brown too quickly—the goal is golden, not dark brown

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