Description

Savor a homestyle chunky beef and mushroom pie savory hearty comfort with a flaky crust A quick cozy recipe for satisfying weeknight dinners

Ingredients

Beef chuck, cut into ¾ inch cubes

Mushrooms (cremini or button), sliced

Onion, diced

Garlic, minced

Carrot, finely chopped

Celery, finely chopped

Butter, 2 tablespoons

Olive oil, 1 tablespoon

All purpose flour, 3 tablespoons

Beef stock, 1 ½ cups

Red wine (optional), ½ cup

Tomato paste, 1 tablespoon

Worcestershire sauce, 1 teaspoon

Fresh thyme leaves, 1 teaspoon

Bay leaf, 1

Salt & black pepper, to taste

Pastry for top crust, 1 sheet puff pastry or 1 disk shortcrust

Egg, beaten (egg wash), 1

Peas (optional), ½ cup

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Instructions

Brown the beef in batches in a little butter and olive oil until well browned. Season with salt and pepper and set aside.
In the same pan, sauté the onion, garlic, carrot, and celery in butter until softened and fragrant.
Add the sliced mushrooms and cook until their moisture evaporates and the pan is almost dry.
Sprinkle the flour over the vegetables and toss to coat, creating a light roux for thickening.
Stir in tomato paste, then deglaze with red wine (if using) and add beef stock, Worcestershire sauce, thyme, and bay leaf. Simmer until the sauce thickens and coats the back of a spoon.
Remove bay leaf, taste and adjust seasoning. If using peas, fold them into the filling.
Assemble the pie: spoon the filling into a pie dish, cover with pastry for the top, seal edges, and cut a few slits to vent. Brush with beaten egg wash.
Bake until the pastry is golden and crispy. Let the pie rest for 10 to 15 minutes before slicing for clean portions.

Notes

A comforting homestyle beef and mushroom pie featuring chunky beef, mushrooms, and a glossy gravy tucked under a flaky pastry crust. Includes notes on substitutions, healthier variations, and serving ideas.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Main course
Cuisine: British

Nutrition

Serving Size: 6 servings
Calories: 520
Sugar: 6 g
Fat: 28 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 28 g