Hearty Beef and Mushroom Pie with Flaky Pastry

Name: Hearty Beef and Mushroom Pie with Flaky Pastry
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tablespoon Olive oil; 680g Beef stew meat, cut into 1-inch cubes; 1 large Onion, chopped; 2 cloves Garlic, minced; 2 cups Cremini mushrooms, quartered; 2 tablespoons All-purpose flour; 2 cups Beef broth; 1 teaspoon Dried thyme; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1 sheet Frozen puff pastry, thawed; 1 large Egg, beaten (for egg wash)

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This Beef and Mushroom Pie is the ultimate comfort food for a chilly March evening. Slow-simmered beef, savory mushrooms, and aromatic vegetables are bathed in a deeply flavorful gravy, then crowned with a golden, buttery puff pastry crust. It's a satisfying and warming meal that brings a touch of rustic elegance to your dinner table.

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Hearty Beef and Mushroom Pie with Flaky Pastry

Prep Time25 min

Cook Time90 min

Servings6 servings

DifficultyMedium

Equipment

Dutch oven or oven-safe potPie dish (optional)Rolling pin

Instructions

1
Preheat oven to 375°F (190°C). Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef cubes in batches, removing them to a plate as they are browned. Do not overcrowd the pot.
2
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and mushrooms, cooking for another 5-7 minutes until mushrooms are tender and have released their liquid.
3
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the beef to the pot.
4
Stir in dried thyme, salt, and pepper. Cover the pot and transfer to the preheated oven. Bake for 1 hour, or until beef is tender. Remove from oven and let cool slightly.
5
Pour the beef and mushroom filling into an oven-safe pie dish (if not using a Dutch oven). Roll out the thawed puff pastry slightly larger than your pie dish. Place the pastry over the filling, trimming excess and crimping the edges to seal. Cut a few slits in the top of the pastry for steam to escape.
6
Brush the top of the pastry with the beaten egg. Return the pie to the oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown. Let rest for 5-10 minutes before serving.

Nutrition

Calories550 kcal

Protein38g

Fat30g

Carbohydrates

Frequently Asked Questions

What cut of beef is best for this pie?

Beef chuck roast, cut into cubes, is ideal for stewing as it becomes incredibly tender after slow cooking. You can also use beef round or sirloin tips, but they might require slightly less cooking time.

Can I make this pie ahead of time?

Yes, you can prepare the beef and mushroom filling completely and store it in the refrigerator for up to 3 days. When ready to bake, transfer the cold filling to a pie dish, top with fresh puff pastry, egg wash, and bake as directed.

How do I ensure a really flaky pastry?

Make sure your puff pastry is cold but pliable when you work with it. Avoid overworking the dough, and ensure your oven is fully preheated. Brushing with an egg wash also helps achieve a golden, crisp crust.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.