Beef and Mushroom Pie Recipe

Introduction

Beef and Mushroom Pie is a hearty and comforting dish, perfect for any occasion where you crave something rich and flavorful. This savory pie combines tender beef, earthy mushrooms, and a delicious, thick gravy all encased in a buttery, flaky pastry crust. It’s a meal that brings together satisfying textures and a deep, savory flavor profile, making it a favorite for cozy dinners, special gatherings, and holiday meals.

The beauty of Beef and Mushroom Pie lies in its versatility. You can serve it with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal. This dish is also a great way to use up leftover beef, making it both practical and delicious. Whether you’re an experienced cook or a beginner, this recipe is straightforward and will guide you to creating the perfect Beef and Mushroom Pie every time.

Why You’ll Love Beef and Mushroom Pie

• Rich and Hearty Flavor: The combination of tender beef, earthy mushrooms, and a flavorful gravy creates a deeply satisfying and savory dish that’s perfect for any season.
• Flaky, Buttery Crust: The pastry crust is golden, crispy, and buttery, providing a delightful contrast to the rich filling inside.
• Comfort Food at Its Best: Beef and Mushroom Pie is ultimate comfort food. The warmth and flavors are perfect for family gatherings, holidays, or a cozy night in.
• Perfectly Balanced: The mushrooms add depth and richness to the dish, while the beef provides a satisfying, meaty texture. The gravy ties everything together beautifully.
• Leftover-Friendly: This pie is a great way to use leftover roast beef, making it an efficient and tasty meal for busy days.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Servings: Approximately 6 servings
• Calories per Serving: Around 400-450 calories per serving, depending on portion sizes and crust thickness.

Nutrition Facts (Per Serving)

• Calories: 400-450 kcal
• Fat: 20-25g
• Carbohydrates: 35-40g
• Protein: 25-30g
• Fiber: 3g
• Sugar: 4g

Ingredients

For the Beef and Mushroom Pie Filling:

• 1 lb (450g) beef stew meat or chuck, cut into bite-sized pieces
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button mushrooms, cremini, or a mix)
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• ½ cup heavy cream (optional for extra richness)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

For the Pastry Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water
• 1 egg (for egg wash)

Special Equipment

Creating the perfect Beef and Mushroom Pie doesn’t require a lot of specialized tools, but a few kitchen tools will help you achieve great results:

1. Large Dutch Oven or Skillet: This is essential for browning the beef and sautéing the vegetables. A large Dutch oven ensures even cooking and the right amount of space for the filling.
2. Rolling Pin: A rolling pin is necessary for rolling out the pie dough evenly, ensuring the crust is the right thickness and cooks properly.
3. Pie Dish: A standard 9-inch pie dish works perfectly for this recipe, allowing the filling to cook evenly within the crust.
4. Pastry Brush: A pastry brush is ideal for applying the egg wash to the crust, giving it a golden, shiny finish.
5. Measuring Cups and Spoons: Accurate measurements of ingredients, especially the flour, butter, and liquids, are key to creating a well-balanced filling and crust.
6. Sharp Knife: A sharp knife is crucial for cutting the beef and vegetables into even pieces, ensuring that everything cooks at the right rate.
7. Mixing Bowl: You will need a large mixing bowl to combine the dry ingredients for the crust, as well as a smaller bowl for mixing the ice water and flour for the dough.

Step-by-Step Instructions

1. Prepare the Beef and Mushrooms

Start by cutting the beef stew meat into bite-sized pieces. Season the beef generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or skillet over medium-high heat. Once the oil is hot, brown the beef in batches, making sure not to overcrowd the pan. This allows the beef to get a nice sear, which will deepen the flavor of the pie filling. Once browned, set the beef aside.

In the same pan, add the remaining oil and sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and begin to brown. Stir in the tomato paste and cook for 2 more minutes to caramelize the paste and add depth to the flavor.

2. Create the Gravy

Once the vegetables are cooked, sprinkle the flour over the beef and mushroom mixture, stirring well to combine. This helps to thicken the gravy. Cook the mixture for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce, thyme, rosemary, and more salt and pepper to taste.

Bring the mixture to a simmer and cook for 10-15 minutes, or until the gravy thickens to your desired consistency. If you prefer a richer filling, stir in the heavy cream at this point. This step is optional but adds extra creaminess and richness to the pie filling.

Once the gravy has thickened, taste and adjust the seasoning if needed. Remove the filling from the heat and allow it to cool slightly while you prepare the crust.

3. Prepare the Pastry Crust

To make the pastry, combine the flour and salt in a large mixing bowl. Add the cold cubed butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is key to creating a flaky texture in your crust.

Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. If the dough is too dry, add the remaining water, 1 tablespoon at a time. When the dough is just holding together, gather it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Assemble the Pie

Preheat your oven to 375°F (190°C). Once the dough has chilled, remove it from the refrigerator and divide it into two equal portions. Roll out one portion of dough on a floured surface to fit the bottom of a 9-inch pie dish. Carefully transfer the rolled dough into the pie dish, pressing it gently into the edges.

Pour the beef and mushroom filling into the pie crust, spreading it evenly. Roll out the second portion of dough and place it over the filling, trimming any excess dough from the edges. Pinch the edges of the crust together to seal, and then crimp the edges with a fork to give the pie a decorative finish.

5. Egg Wash and Baking

Before baking, make an egg wash by whisking the egg with 1 tablespoon of water. Brush the egg wash over the top of the pie crust to give it a golden, glossy finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.

Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

6. Cool and Serve

Once the Beef and Mushroom Pie is baked, allow it to cool for at least 10 minutes before slicing and serving. This resting time ensures that the filling sets and doesn’t spill out when you cut the pie. Garnish with fresh parsley, if desired, and serve with your choice of sides.

Tips for Perfect Beef and Mushroom Pie

• Use Cold Butter for the Crust: The key to a flaky pie crust is using cold butter. It helps create the layers in the dough that give the crust its crispy texture.
• Don’t Overwork the Dough: When making the crust, handle the dough as little as possible. Overworking it can result in a tough, dense crust rather than a light and flaky one.
• Season the Filling Well: Make sure to season both the beef and the mushroom mixture generously. The gravy should be well-seasoned to balance the richness of the beef and cream.
• Cool the Filling Before Assembling: Let the beef and mushroom filling cool slightly before assembling the pie. Hot filling can melt the crust before it has a chance to bake fully.
• Blind Bake the Crust for a Crisp Bottom: If you prefer an extra crispy bottom crust, consider blind baking the bottom crust for 5-7 minutes before filling it with the beef mixture.

Variations of Beef and Mushroom Pie

• Add Red Wine: For a deeper, more robust flavor, add ½ cup of red wine to the filling along with the beef broth. Let it simmer to reduce before adding the broth, which will enhance the richness of the gravy.
• Cheese-Topped Pie: For an extra indulgent touch, sprinkle shredded cheddar or Gruyère cheese on top of the pie before baking. The cheese will melt into a crispy, golden layer, adding flavor and texture.
• Vegetable Add-ins:

Add a handful of frozen peas, carrots, or parsnips to the filling for extra color and flavor. These additions make the pie even more filling and nutritious.

• Shortcrust Pastry: For a different texture, try using shortcrust pastry for the crust. It’s a little firmer and denser than traditional pie pastry but still delicious.

Storage and Shelf Life

Beef and Mushroom Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pie with foil and place it in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.

For longer storage, you can freeze the pie either before or after baking. If freezing before baking, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To bake from frozen, remove the wrapping and bake at 375°F (190°C) for 60-70 minutes.

Side Dishes and Pairings for Beef and Mushroom Pie

• Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to Beef and Mushroom Pie, soaking up the rich gravy.
• Steamed Vegetables: Serve with a side of lightly steamed green beans, broccoli, or asparagus for a fresh contrast to the richness of the pie.
• Salad: A crisp green salad with a tangy vinaigrette provides a refreshing balance to the hearty pie.
• Roast Vegetables: Roasted carrots, parsnips, or Brussels sprouts add a sweet and savory touch to your meal.

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Conclusion

Beef and Mushroom Pie is the epitome of comforting, home-cooked goodness. With its tender beef, savory mushrooms, and rich gravy wrapped in a golden, flaky crust, it’s a dish that will become a family favorite. Whether you’re serving it for a special occasion or a casual dinner, this pie is sure to impress. With its delicious flavors and satisfying textures, Beef and Mushroom Pie is a timeless recipe that will never go out of style. Enjoy every bite of this comforting classic!