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Beef and Mushroom Pie Recipe

ByMadison
Jump to Recipe· 4.4 from 8 reviews

There’s something so comforting and downright satisfying about a hearty, soul-warming pie, isn’t there? That’s exactly why I’m excited to share this Beef and Mushroom Pie Recipe with you. It’s not just any pie — it’s packed with tender chunks of slow-cooked beef, earthy mushrooms, and a rich, flavorful gravy all enrobed in flaky puff pastry. Trust me, once you try this, it’ll quickly become your go-to for cozy dinners, family gatherings, or whenever you want a meal that feels like a warm hug.

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Why This Recipe Works

  • Layered Umami Flavors: Slow cooking the chuck beef with porcini mushrooms infuses the gravy with deep, savory goodness you’ll want to savor.
  • Perfect Beef Texture: Using chuck beef means your chunks stay tender and juicy, never dry or tough, after hours of simmering.
  • Flaky Puff Pastry Top: That golden, crispy crust is the perfect contrast to the rich filling beneath — total crowd-pleaser every time.
  • Versatile and Adaptable: Whether you use ale, red wine, or a rich beef stock, this recipe adapts to what you have on hand.
Beef and Mushroom Pie, hearty beef and mushroom pie, comfort food pie, homemade beef pie, flaky puff pastry beef pie - The image shows a golden brown pie with a flaky, shiny crust sprinkled with small green herbs, in a white rectangular baking dish. Inside the pie, there are visible layers of chunky meat pieces, brown mushrooms, and small orange carrot slices in a rich brown sauce. A wooden-handled fork is stuck into the pie, lifting a piece. Next to the baking dish, a white bowl contains a serving of the pie filling topped with crust pieces, showing the same layers inside. On the left side, there is a white bowl with green leafy kale and thin orange carrot strips. In the background, a stack of white plates and a grey cup holding forks sit on a white marbled surface. In the bottom right corner, a white cup with a blue rim contains a dark brown drink. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Beef and Mushroom Pie Recipe really lies in the quality and synergy of its ingredients. From the earthy dried porcini to the tender chuck beef and smoky bacon, each component adds something special. Picking fresh, hearty mushrooms and a robust puff pastry makes all the difference, so I always recommend hunting down the best you can find.

Beef and Mushroom Pie, hearty beef and mushroom pie, comfort food pie, homemade beef pie, flaky puff pastry beef pie - Flat lay of small bowl of dried porcini mushrooms, small bowl of boiled water, raw chuck beef cubes, two whole uncracked garlic cloves, one whole unpeeled onion, one celery stalk, one whole carrot, three fresh carrot halves cut lengthwise, small bowl of flour, small bowl of dark ale, small bowl of beef stock, three fresh thyme sprigs, two fresh bay leaves, diced raw bacon pieces, halved Swiss brown mushrooms, sheet of raw puff pastry, one whole uncracked egg placed on a simple white ceramic plate, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Dried Porcini Mushrooms: These add incredible umami depth and an earthy note that’s hard to beat. Don’t skip soaking and reserving the soaking liquid—it’s liquid gold for your gravy!
  • Chuck Beef: Slow-cooking this cut breaks down collagen and fat, leaving you with melt-in-your-mouth beef chunks—lean cuts just won’t do here.
  • Garlic & Onion: Classic aromatics that build the base of flavor, caramelizing them just right brings sweetness to the stew.
  • Celery and Carrots: They add a subtle natural sweetness and texture contrast, plus a bit of color to your filling.
  • Dark Ale (or Substitute): Using ale like Guinness or a rich red wine adds complexity to the gravy, but feel free to swap for beef stock if you prefer.
  • Bacon: Crispy and smoky, bacon elevates the pie filling and adds a nice bite to balance the soft beef and mushrooms.
  • Swiss Brown Mushrooms: They hold their shape and add that fresh, meaty mushroom texture when cooked alongside the bacon.
  • Puff Pastry: Go for good quality here — the flakier, the better, since it contrasts wonderfully with the rich filling.
  • Egg Yolk: For brushing the pastry top so it bakes up shiny and gorgeous.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Beef and Mushroom Pie Recipe is like a blank canvas for your culinary creativity. Over the years, I’ve played around with it — sometimes adding a splash of Worcestershire sauce for a tangy kick or swapping half the beef stock for stout to boost that beer-forward flavor. Feel free to make it your own!

  • Vegetarian Variation: I’ve had success replacing beef with hearty lentils and adding extra mushrooms to create a rich, meaty texture without meat.
  • Seasonal Veggies: Swap carrots and celery for parsnips or roasted butternut squash in the fall for that seasonal touch.
  • Pie Style: Sometimes I make individual pies in ramekins with puff pastry scraps — fun for dinner parties and portion control!

Step-by-Step: How I Make Beef and Mushroom Pie Recipe

Step 1: Soak the Porcini for Maximum Flavor

Start by soaking your dried porcini mushrooms in hot boiled water for at least 30 minutes. This rehydrates them and unlocks those intense earthy aromas. Remember to strain and keep the soaking liquid — it’s like this secret weapon that adds amazing depth to our gravy. Avoid pouring in any gritty bits settled at the bottom; you want pure, flavorful mushroom essence.

Step 2: Brown the Beef in Batches

Pat your chuck beef cubes dry, season with salt and pepper, then brown them in batches over high heat with a bit of vegetable oil. Don’t overcrowd the pan — it’s key to get a golden crust on each piece, which builds layers of flavor. Set browned beef aside once done; don’t rush this part, it pays off.

Step 3: Build Your Flavor Base

Lower the heat to medium-low, add a touch more oil if needed, then sauté onion and garlic for about 2 minutes until fragrant. Add finely diced celery and carrots, and cook for around 6 minutes or until they’re sweet and tender (don’t be shy to taste—it really helps!). Add carrot chunks and give them a couple of minutes to get slightly cooked through.

Step 4: Create the Gravy and Slow Cook

Sprinkle in the flour and stir well to coat the veggies—this helps thicken the stew later. Pour in your ale (or red wine/beef stock), then the beef stock, stirring constantly to avoid lumps. Add thyme, bay leaves, chopped porcini mushrooms, reserved soaking liquid, and browned beef back into the pot. Bring it all to a gentle simmer, cover, and let it cook low and slow for around 1 hour 45 minutes until the beef is melt-in-your-mouth tender.

Step 5: Crisp Bacon and Mushrooms Separately

While stew simmers, crisp your diced bacon in a hot skillet until golden and lovely. Remove bacon but keep drippings in the pan to sauté the fresh Swiss brown mushrooms until they develop a nice golden color—about 5 minutes. Toss the bacon back in with the mushrooms and stir this mixture back into the stew. Let it simmer uncovered for 15 minutes more, then remove from heat and allow to cool slightly.

Step 6: Assemble and Bake

Preheat your oven to 200°C (about 390°F). Pour the stew evenly into a 1.5L pie dish—one that’s roughly 24 x 20 x 4.5 cm works beautifully. Top with your puff pastry sheet, folding edges neatly if it’s too big. Brush with egg yolk and cut slits to let steam escape. Bake for 30–35 minutes until the pastry is deeply golden and the filling bubbles with happiness. Let it rest for 5 minutes—hard to wait, I know, but worth it!

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Pro Tips for Making Beef and Mushroom Pie Recipe

  • Don’t Rush Browning: Taking the time to brown the beef in batches builds rich, caramelized flavor that shines through every bite.
  • Use the Porcini Soaking Liquid: This secret umami weapon deepens your gravy’s complexity—just strain carefully to avoid grit.
  • Cook Low and Slow: Patience is key! The stew needs that long simmer for tender beef and luscious sauce.
  • Rest Before Serving: Giving the pie 5 minutes to settle post-baking ensures the filling isn’t lava-hot and slices cleanly.

How to Serve Beef and Mushroom Pie Recipe

Beef and Mushroom Pie, hearty beef and mushroom pie, comfort food pie, homemade beef pie, flaky puff pastry beef pie - The image shows a close-up of a white bowl filled with a thick stew. The stew has three main layers: a rich dark brown sauce with a glossy texture covering tender chunks of dark brown meat and whole mushrooms, softened orange carrot pieces scattered throughout the sauce, and a crispy golden brown pastry crust on one side with a shiny baked top sprinkled with small green herbs. A silver spoon is partially submerged in the stew, lifting some of the meat and sauce. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling chopped fresh parsley over this pie just before serving—it adds a burst of color and a pop of fresh brightness that cuts through the richness. Sometimes I even add a little thyme sprig for an aromatic touch that ties back to the filling.

Side Dishes

This pie is a meal all on its own, but if you want some sides, go for creamy mashed potatoes or buttery peas. Roasted root vegetables like parsnips and carrots also make a lovely accompaniment, or for something lighter, a simple crisp green salad balances the richness perfectly.

Creative Ways to Present

For special occasions, I like making individual pies in ramekins topped with puff pastry and decorated with little pastry cut-outs (leaves or hearts). It’s charming and adds a personal touch. You can also serve the pie alongside a dollop of horseradish cream or grainy mustard for an unexpected zing.

Make Ahead and Storage

Storing Leftovers

I usually let the pie cool completely, then cover it tightly and store leftovers in the fridge. It keeps wonderfully for up to 3 days. The flavors actually develop more overnight (if it lasts that long!), so you might find the next day’s lunch is even better.

Freezing

I’ve frozen both the cooked filling and the assembled pie (minus the egg wash on pastry). Just freeze the filling in airtight containers and the pie before baking, then thaw completely in the fridge before baking. Freezing works well, and it’s great for prepping meals ahead or saving leftovers.

Reheating

For reheating, I prefer the oven for about 20 minutes at 180°C (350°F) to keep that puff pastry crisp and the filling piping hot. Microwaving can make the pastry soggy, so I avoid it unless I’m in a rush.

FAQs

  1. Can I use other types of mushrooms in this Beef and Mushroom Pie Recipe?

    Absolutely! While dried porcini mushrooms give fantastic depth, you can substitute with shiitake, cremini, or even a blend of fresh mushrooms. The key is to include at least one dried variety or a rich fresh mushroom to maintain that umami punch in the gravy.

  2. Can I make this pie ahead of time?

    Definitely. The filling tastes even better after a day in the fridge. You can make the stew up to 2 days ahead, store it refrigerated, then assemble with puff pastry just before baking. If freezing, thaw thoroughly before baking to ensure even cooking.

  3. What cut of beef is best for this pie?

    Chuck beef is my go-to because of its rich marbling and tenderness after slow cooking. Brisket or gravy beef also work well. Try to avoid very lean cuts like bolar blade roast as they tend to dry out with long cooking.

  4. Can I use store-bought beef stock or broth?

    Yes, store-bought beef stock works just fine, especially good-quality brands with rich flavor. If using bouillon cubes or stock powders, adjust seasoning accordingly and keep the liquid rich enough to create a luscious gravy.

  5. Is this recipe suitable for slow cookers or pressure cookers?

    It is! The recipe includes notes for both methods: for slow cookers, cook on low for 6 hours or high for 3 hours. For pressure cookers, a 25-minute high-pressure cook works beautifully. Just add bacon and mushrooms near the end to keep their texture.

Final Thoughts

I hope you love this Beef and Mushroom Pie Recipe as much as I do. It’s one of those dishes that feels like a celebration of home-cooked comfort, and makes any gathering feel a little more special. Plus, once you get the hang of slow cooking that rich beef stew filling, you’ll see how easy it is to create a pie that’s both elegant and hearty. So next time you want something indulgent, warming, and ridiculously tasty, give this recipe a whirl—you’ll be glad you did.

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Beef and Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British
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Description

A hearty and savory beef and mushroom pie featuring tender chuck beef slow-cooked with dried porcini mushrooms, fresh vegetables, bacon, and a rich dark ale gravy, all topped with golden puff pastry. Perfect for comforting dinners and meal prepping.

Ingredients

Units Scale

Soaking Ingredients

  • 20 g dried porcini mushrooms (slices, whole or chopped)
  • 1 1/4 cups boiled water

Main Ingredients

  • 1 kg chuck beef, cut into 2.5 cm cubes
  • 1-2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 3 carrots, halved lengthwise then cut into 1.5 cm chunks
  • 1/3 cup flour (any)
  • 300 ml dark ale (or red wine, Guinness, or more beef stock as substitute)
  • 2 cups beef stock
  • 3 sprigs thyme or 1 tsp dried thyme leaves
  • 2 bay leaves, fresh or dried
  • 200 g bacon, diced
  • 300–400 g Swiss brown mushrooms, larger ones halved
  • 1-2 sheets puff pastry (enough to cover pie)
  • 1 egg yolk

Instructions

  1. Soak Porcini Mushrooms: Place dried porcini mushrooms in a bowl and add hot boiled water. Let soak for at least 30 minutes. Strain mushrooms from soaking liquid and reserve the soaking liquid. Roughly chop the porcini mushrooms.
  2. Prepare Beef: Sprinkle chuck beef cubes with salt and pepper to season evenly.
  3. Brown the Beef: Heat 1 tablespoon of vegetable oil in a large heavy-based pot over medium-high heat. Add half the beef and brown all over. Remove browned beef and repeat with remaining beef. Set all beef aside.
  4. Sauté Vegetables: Reduce heat to medium-low. Add more oil if pot is dry. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add finely chopped celery and carrot, cook for 6 minutes until softened and sweet. Add carrot chunks and cook for 2 more minutes.
  5. Add Flour: Sprinkle flour over the vegetables and stir well to combine and cook off the raw taste.
  6. Add Liquids and Herbs: Pour in the dark ale, beef stock, and stir to dissolve flour completely. Add thyme, bay leaves, chopped porcini mushrooms, reserved porcini soaking liquid (avoiding any gritty sediment), and the browned beef. Increase heat slightly, mix well, and bring to a simmer.
  7. Simmer Stew: Cover the pot, reduce heat to maintain a gentle simmer, and cook for 1 hour 45 minutes until the beef is tender.
  8. Cook Bacon and Mushrooms: While stew cooks, heat a skillet over high heat. Cook diced bacon until golden and crisp. Remove bacon, leaving drippings in the pan. Add Swiss brown mushrooms and cook for 5 minutes until golden. Return the bacon to the pan and toss to coat the mushrooms.
  9. Add Bacon and Mushrooms to Stew: Stir the cooked bacon and mushrooms into the stew. Simmer uncovered for 15 minutes to tenderize mushrooms and reduce liquid slightly. Remove from heat and cool.
  10. Preheat Oven and Assemble Pie: Preheat oven to 200°C (390°F). Pour cooled stew into a suitable pie dish (approximately 24 x 20 x 4.5 cm, or similar capacity). Even out the surface of the filling.
  11. Cover With Puff Pastry: Place puff pastry sheets over the stew to cover completely. If pastry is too large, fold the edges inwards. Brush the top with the beaten egg yolk for shine. Cut a few slits in the pastry surface to allow steam to escape.
  12. Bake the Pie: Bake in the preheated oven for 35 minutes until the pastry is deep golden and the filling is piping hot in the middle.
  13. Rest and Serve: Remove the pie from the oven and let it rest for 5 minutes before serving.

Notes

  • Dried porcini mushrooms add a savory umami depth to the gravy; if unavailable, other dried mushrooms can be used or omitted without sacrificing the overall flavor.
  • Use any slow-cooking beef cut like chuck, gravy beef, or brisket; avoid lean cuts such as bolar blade roast as they can dry out during cooking.
  • Slow Cooker Option: Use 2 crumbled beef stock cubes instead of beef broth. After step 7, transfer contents into slow cooker and cook on low for 6 hours or high for 3 hours. Add bacon and mushrooms afterwards and cook an additional 45 minutes. Thicken sauce on stove if needed.
  • Pressure Cooker Option: Follow slow cooker prep, then pressure cook on high for 25 minutes.
  • Pie Dish Size: Ideal pie dish dimensions are about 24 x 20 x 4.5 cm (1.5 liters capacity) or a deep 20 cm square dish. Individual ramekins work well with any leftover filling and puff pastry scraps.
  • Storage: The pie filling tastes better the next day. Prepare filling a day ahead and refrigerate. Puff pastry can be stored on top for up to 2 days in the fridge before baking. Freeze filling or whole assembled pie (thaw before baking) without much loss in quality.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 95 mg

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