Description
Hearty classic beef and mushroom pie delivers comfort straight from rustic British kitchens, blending rich slow-cooked beef with earthy mushrooms. Flaky golden pastry and savory filling promise warmth and satisfaction that wraps you in culinary embrace.
Ingredients
Scale
Meat and Vegetables:
- 2 pounds (907 grams) beef (chuck roast or sirloin), cut into 1-inch cubes
- 8 ounces (227 grams) mushrooms (button or cremini), sliced
- 1 large onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 2 cups (473 milliliters) beef broth
- 1 cup (237 milliliters) red wine (optional)
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
Baking and Finishing:
- 1/4 cup (30 grams) all-purpose flour
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Initiate meat preparation by searing beef chunks in a hot skillet, developing rich caramelized surfaces and releasing deep flavor profiles.
- Transform the cooking vessel into a flavor foundation by sautéing aromatic onions and garlic until they become translucent and fragrant.
- Incorporate chopped carrots and sliced mushrooms, allowing vegetables to release moisture and intensify the meat’s earthy undertones.
- Dust the mixture with flour, creating a thickening agent that will transform the liquid into a luxurious, velvety gravy.
- Pour beef broth and optional red wine, introducing complex flavor dimensions while gradually building sauce consistency.
- Infuse the mixture with herbaceous thyme and bay leaves, seasoning with salt and pepper to elevate taste complexity.
- Simmer the filling for 15 minutes, allowing ingredients to meld and sauce to reduce and concentrate flavors.
- Prepare pastry by rolling bottom crust into a pie dish, ensuring complete coverage of the vessel’s interior.
- Transfer seasoned filling into the prepared crust, maintaining an even distribution of ingredients.
- Cover with top pastry layer, crimping edges to create a hermetic seal and preventing filling leakage.
- Create strategic steam vents by cutting delicate slits across the pie’s surface.
- Brush pastry with beaten egg, promoting a golden, glossy exterior during baking.
- Roast in a preheated 400°F oven for 35 minutes, monitoring until crust achieves a rich, amber coloration.
- Rest the pie for 10 minutes after removing from oven, allowing filling to stabilize before serving.
Notes
- Boost beef tenderness by using chuck or short ribs for maximum flavor depth and melt-in-your-mouth texture.
- Enhance mushroom richness by using a mix of wild mushrooms like shiitake and porcini for complex, earthy undertones.
- Create gluten-free version by substituting wheat flour with cornstarch or almond flour and using gluten-free pastry crust.
- Make vegetarian alternative by replacing beef with firm jackfruit or lentils, maintaining the hearty pie consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg