Hearty Beef and Mushroom Pie with Flaky Pastry

Name: Hearty Beef and Mushroom Pie with Flaky Pastry
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 680g (1.5 lbs) Beef chuck, cut into 1-inch cubes; 1 tablespoon Olive oil; 1 medium Yellow onion, chopped; 2 carrots Peeled and diced; 2 celery stalks Diced; 225g (8 oz) Cremini mushrooms, sliced; 2 cloves Garlic, minced; 2 tablespoons All-purpose flour; 2 cups Beef broth; 1 tablespoon Tomato paste; 1 teaspoon Dried thyme; 1 teaspoon Worcestershire sauce (check for no alcohol); 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black pepper (or to taste); 1 sheet (approx. 250g) Frozen puff pastry, thawed; 1 large Egg, beaten (for egg wash)

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This Hearty Beef and Mushroom Pie is the ultimate comfort food, perfect for a chilly March evening. Succulent chunks of beef are slow-cooked with savory mushrooms, carrots, and onions in a rich, deeply flavored gravy, enhanced with herbs and spices. This hearty filling is then encased under a glorious golden, flaky puff pastry crust, baked until it's crisp and inviting. It's a satisfying and flavorful main dish that feels both elegant and down-to-earth.

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Hearty Beef and Mushroom Pie with Flaky Pastry

Prep Time30 min

Cook Time105 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or oven-safe pot9-inch pie dishRolling pinWhisk

Instructions

1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add sliced mushrooms and cook for another 5 minutes until they release their liquid and start to brown. Stir in minced garlic and cook for 1 minute until fragrant.
3
Sprinkle flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, dried thyme, and Worcestershire sauce. Bring to a simmer.
4
Return the browned beef to the pot. Cover and reduce heat to low. Simmer for 60-90 minutes, or until the beef is very tender. Season with additional salt and pepper to taste. Let the filling cool slightly.
5
Preheat oven to 200°C (400°F). Pour the beef and mushroom filling into a 9-inch pie dish or oven-safe casserole dish. Roll out the thawed puff pastry sheet slightly larger than your dish and place it over the filling. Trim excess pastry and crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
6
Brush the top of the pastry with the beaten egg wash. Bake for 25-30 minutes, or until the pastry is puffed, golden brown, and cooked through. Let stand for 5-10 minutes before serving.

Nutrition

Calories550 kcal

Protein35g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use shortcrust pastry instead of puff pastry?

Yes, you can use shortcrust pastry for the topping, though puff pastry provides a lighter, flakier texture. If using shortcrust, ensure it's rolled thin and baked until golden.

Can I prepare the beef filling ahead of time?

Absolutely! The beef and mushroom filling can be made up to 2-3 days in advance and stored in the refrigerator. Assemble the pie with the pastry just before baking.

What can I serve with this pie?

This pie is quite hearty on its own, but it pairs wonderfully with a simple green salad, mashed potatoes, or steamed green beans to complete the meal.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.