This savory, hearty Beef and Mushroom Pie combines tender beef, earthy mushrooms, and a rich gravy, all enveloped in a golden, flaky crust. Perfect for a cozy dinner, this dish offers the comforting flavors of a traditional meat pie with a touch of umami from the mushrooms and a satisfying, melt-in-your-mouth texture. Ideal for a weekend meal or a special occasion, it’s a crowd-pleasing recipe that’s sure to become a family favorite.
Ingredients:
For the filling:
- 1 lb (450g) beef stew meat, cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons flour (for thickening)
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
Instructions:
- Prepare the pie crust:
- In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- Heat olive oil in a large skillet over medium-high heat. Add the cubed beef and sear on all sides until browned, about 5-7 minutes. Remove beef from the skillet and set aside.
- In the same skillet, add onions and garlic, cooking until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and become golden, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add beef broth, red wine, Worcestershire sauce, tomato paste, thyme, and rosemary. Stir well to combine.
- Return the beef to the skillet and simmer the mixture on low heat for 20-25 minutes, until the sauce thickens and the beef is tender. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble the pie:
- Preheat the oven to 375°F (190°C).
- Roll out half of the dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, pressing it gently into the edges.
- Spoon the beef and mushroom filling into the pie crust.
- Roll out the remaining dough and place it over the filling. Trim the excess dough, then crimp the edges to seal the pie. Cut small slits in the top crust to allow steam to escape.
- Bake the pie:
- Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10-15 minutes before slicing and serving.
Enjoy this comforting Beef and Mushroom Pie with a side of greens or mashed potatoes for the ultimate cozy meal!
