Description
Enjoy a comforting Beef and Mushroom Pie filled with tender beef chuck, sautéed vegetables, and aromatic herbs, all wrapped in a flaky puff pastry. This hearty dish is perfect for a cozy dinner and is sure to satisfy your cravings.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine (optional, but recommended)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 1 package of puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside on a plate.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften. Stir occasionally to prevent sticking.
- Toss in the sliced mushrooms and cook for an additional 3-4 minutes until they release their moisture and start to brown.
- Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly. This will deepen the flavor of the filling.
- Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes until the wine reduces slightly.
- Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir everything together, ensuring the beef is well coated with the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking. If the mixture seems too thin, you can mix the cornstarch with a little water and add it to the pot to thicken.
- While the filling is simmering, preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one sheet of puff pastry to fit your pie dish, about 1 inch larger than the dish itself.
- Carefully place the rolled-out pastry into the pie dish, pressing it gently into the corners. Trim any excess pastry hanging over the edges.
- Once the beef filling is ready and has cooled slightly, pour it into the prepared pastry shell, distributing the filling evenly.
- Roll out the second sheet of puff pastry in the same manner as the first. Place it over the filling, ensuring it covers the entire pie. Trim any excess pastry and crimp the edges to seal the pie.
- Using a sharp knife, cut a few slits in the top of the pastry to allow steam to escape during baking.
- Brush the top of the pastry with the beaten egg for a beautiful golden color when baked.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Keep an eye on it to ensure it doesnt burn.
- Once the pie is golden, remove it from the oven and let it cool for a few minutes before serving.
Notes
- For a richer flavor, use a full-bodied red wine.
- You can prepare the filling a day in advance and store it in the refrigerator to save time on the day of baking.
- Feel free to add other vegetables like peas or potatoes to the filling for added texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes