Beef and Mushroom Pie Recipe

ByJulia
Jump to Recipe· 4.5 from 19 reviews

If you’re into hearty, soul-warming dishes that bring a touch of rustic comfort to the table, then you’re going to fall head over heels for this Beef and Mushroom Pie Recipe. It’s packed with tender chunks of beef, earthy mushrooms, and a rich, flavorful gravy all wrapped up in golden puff pastry. Honestly, this pie feels like a warm hug after a long day – and I can’t wait to walk you through exactly how to make it a star in your kitchen!

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Why This Recipe Works

  • Chunky, Tender Beef: Slow cooking chuck beef breaks down tough fibers, giving melt-in-your-mouth softness that’s the heart of any great pie.
  • Umami-Rich Mushrooms: Using dried porcini along with Swiss brown mushrooms adds depth with an earthy, savory punch.
  • Golden Puff Pastry Top: The flaky, buttery crust seals in all those luscious flavors and adds the perfect crunch contrast.
  • Balanced Flavor Harmony: The mix of ale, fresh herbs, and bacon makes the filling complex and irresistibly tasty.
Beef and Mushroom Pie, hearty beef mushroom pie, rustic beef pie recipe, savory mushroom pie, easy beef mushroom bake - The image shows a golden brown pie with a flaky, shiny crust sprinkled with small green herbs, in a white rectangular baking dish. Inside the pie, there are visible layers of chunky meat pieces, brown mushrooms, and small orange carrot slices in a rich brown sauce. A wooden-handled fork is stuck into the pie, lifting a piece. Next to the baking dish, a white bowl contains a serving of the pie filling topped with crust pieces, showing the same layers inside. On the left side, there is a white bowl with green leafy kale and thin orange carrot strips. In the background, a stack of white plates and a grey cup holding forks sit on a white marbled surface. In the bottom right corner, a white cup with a blue rim contains a dark brown drink. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Picking the right ingredients can make or break your Beef and Mushroom Pie Recipe. I’ve found that good quality beef, a mix of fresh and dried mushrooms, and a splash of ale really bring flavor layers to the fore. Don’t worry if you can’t find exactly everything, I’ll share tips on good substitutes and how to tweak flavors.

Beef and Mushroom Pie, hearty beef mushroom pie, rustic beef pie recipe, savory mushroom pie, easy beef mushroom bake - Flat lay of small bowl of dried porcini mushrooms, small bowl of boiled water, raw chuck beef cubes, two whole uncracked garlic cloves, one whole unpeeled onion, one celery stalk, one whole carrot, three fresh carrot halves cut lengthwise, small bowl of flour, small bowl of dark ale, small bowl of beef stock, three fresh thyme sprigs, two fresh bay leaves, diced raw bacon pieces, halved Swiss brown mushrooms, sheet of raw puff pastry, one whole uncracked egg placed on a simple white ceramic plate, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Dried porcini mushrooms: These add concentrated umami and a lovely earthiness to the gravy – soaking them ahead gives you a flavorful stock.
  • Chuck beef: Perfect for slow cooking, it becomes tender and juicy without drying out.
  • Vegetable oil: Use a neutral oil to brown the beef and vegetables without overpowering their flavor.
  • Garlic & onion: The foundational aromatics for a rich, savory pie filling.
  • Celery & carrots: These add sweetness and texture, rounding out the flavors beautifully.
  • Flour: Helps thicken the gravy so it clings perfectly to each beef chunk.
  • Dark ale: Adds depth and a slightly malty bitterness that balances the richness – alternatives like red wine or Guinness work too.
  • Beef stock: Boosts the meaty flavor and keeps the filling luscious.
  • Thyme & bay leaves: Fresh or dried herbs bring aromatic complexity that you want in a pie like this.
  • Bacon: Brings a smoky savoriness that makes the filling downright addictive.
  • Swiss brown mushrooms: Adding fresh mushrooms alongside dried ones keeps the texture varied and meaty.
  • Puff pastry: This tops the pie with buttery, flaky perfection and seals in the stew.
  • Egg yolk: Brushed on the pastry for that glorious golden crust.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Beef and Mushroom Pie Recipe is how flexible it is! I often switch things up depending on what I have on hand or the season, and you should too. It’s your kitchen adventure, after all.

  • Variation: I sometimes swap the ale for a hearty red wine, which gives the filling a slightly fruitier, robust profile I really enjoy.
  • Vegetarian option: I’ve played around with replacing beef and bacon with hearty lentils and smoked tofu – not quite the same but really comforting on chilly nights!
  • Herb switch-up: Rosemary instead of thyme can add a piney freshness that works great with mushrooms.
  • Spice it up: For a little heat, a pinch of smoked paprika or chili flakes can add a surprising kick.

Step-by-Step: How I Make Beef and Mushroom Pie Recipe

Step 1: Soak and Prep Your Mushrooms

First up, place those dried porcini mushrooms in a bowl, then pour over hot boiled water. Let them soak for at least 30 minutes so they rehydrate beautifully and impart deep umami flavor into the soaking liquid. Once softened, strain, saving that liquid for later to intensify your gravy. Give the mushrooms a rough chop — their texture is best chunkier than finely minced.

Step 2: Brown the Beef in Batches

Pat your chuck beef cubes dry, then season generously with salt and pepper. Heat a tablespoon of vegetable oil in a heavy pot over medium-high heat. Brown half the beef in batches without overcrowding, which ensures a lovely sear and flavor. Set each batch aside once nicely browned. Browning the meat properly gives the stew its deep, rich foundation—so don’t rush this step!

Step 3: Build the Flavor Base

Turn the heat down to medium-low and add a little more oil if your pot looks dry. Toss in your finely chopped onion and garlic, cooking gently for about 2 minutes until fragrant. Then add the finely chopped celery and carrots, cooking for another 6 minutes until the veggies soften and sweetness blooms (give the carrot a quick taste – you’ll know when it’s just right!). Next, add the chunked carrots and cook for about 2 minutes more.

Step 4: Create the Gravy and Simmer

Sprinkle your flour into the pot and stir through, cooking out the raw taste. Then slowly add your dark ale and beef stock, stirring constantly so the flour dissolves smoothly. Add the thyme sprigs, bay leaves, chopped porcini, the reserved soaking liquid (just avoid any gritty bits at the bottom), and finally bring back the browned beef cubes. Crank the heat slightly to bring it to a gentle simmer, cover, then let it cook for 1 hour and 45 minutes until the meat is fall-apart tender.

Step 5: Cook the Bacon and Fresh Mushrooms

While the beef simmers, cook diced bacon in a skillet over high heat until golden and crispy. Remove bacon and keep the drippings in the pan, then add your halved Swiss brown mushrooms. Cook those mushrooms for about 5 minutes until nicely browned all over, then toss the bacon back in to coat everything with smoky goodness. Stir this mix into your beef stew.

Step 6: Final Simmer and Cool

Leave the stew uncovered and simmer gently for another 15 minutes to let the mushrooms soften fully and the flavors meld together. Once done, remove from the heat and let it cool slightly—this helps thicken the sauce and makes it easier to handle when assembling the pie.

Step 7: Assemble and Bake Your Pie

Preheat your oven to 200°C (390°F). Pour the beef and mushroom filling into your pie dish — I use a 24 x 20 cm dish for this recipe, but any similar-sized one works fine. Spread the filling evenly, then lay your puff pastry sheets over the top, folding in any excess edges. Brush generously with egg yolk for that irresistible golden shine, and don’t forget to cut a few slits in the pastry so steam can escape during baking. Pop it in the oven for 30 to 35 minutes until the crust is deep golden and the filling bubbles underneath. Let it rest for 5 minutes before slicing — it’s so worth the wait!

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Pro Tips for Making Beef and Mushroom Pie Recipe

  • Don’t Rush the Browning: Taking the time to brown your beef in batches layers rich flavor that’s critical to your pie’s success.
  • Save That Porcini Soaking Liquid: It’s packed with earthy goodness – just avoid the grit settled at the bottom by pouring carefully.
  • Use a Heavy-Bottomed Pot: It helps prevent burning and ensures even cooking during long, slow simmering.
  • Let it Rest Before Serving: Allowing the pie to rest means the filling thickens and slices cleanly, making it all the more enjoyable.

How to Serve Beef and Mushroom Pie Recipe

Beef and Mushroom Pie, hearty beef mushroom pie, rustic beef pie recipe, savory mushroom pie, easy beef mushroom bake - The image shows a close-up of a white bowl filled with a thick stew. The stew has three main layers: a rich dark brown sauce with a glossy texture covering tender chunks of dark brown meat and whole mushrooms, softened orange carrot pieces scattered throughout the sauce, and a crispy golden brown pastry crust on one side with a shiny baked top sprinkled with small green herbs. A silver spoon is partially submerged in the stew, lifting some of the meat and sauce. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a sprinkle of fresh flat-leaf parsley on top when serving – it adds a vibrant pop of color and freshness that cuts through the richness. Sometimes, a dollop of tangy mustard or horseradish cream on the side adds just the right amount of zing if you want to jazz things up.

Side Dishes

Classic comfort is key here: creamy mashed potatoes or buttery roasted root veggies like parsnips and carrots pair beautifully. For a touch of green, you can’t go wrong with steamed broccoli or garlicky kale to balance the meal.

Creative Ways to Present

For special occasions, I often make this recipe in individual ramekins topped with puff pastry scraps. It looks gorgeous, and everyone gets their own perfect little pie. I’ve also done latticed pastry tops when feeling fancy, which not only looks stunning but crisps up just right.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your pie, any leftovers I cool completely before transferring to airtight containers in the fridge. The flavors actually deepen overnight, making it perfect for meals the next day.

Freezing

I often freeze the filling separately before baking—just thaw it in the fridge overnight, top with fresh puff pastry, brush with egg yolk, and bake as usual. This method keeps the pastry flaky since freezing puff pastry after baking tends to affect texture.

Reheating

To reheat your pie, I pop it into a 180°C oven for about 20 minutes, covered loosely with foil to avoid over-browning, until hot throughout. Microwave tends to make the pastry soggy, so avoid it if you want that lovely crisp texture.

FAQs

  1. Can I make this Beef and Mushroom Pie Recipe in a slow cooker?

    Absolutely! After browning the beef and sautéing your veggies, transfer everything to the slow cooker with the liquids and herbs. Cook on low for about 6 hours or on high for 3 hours until the beef is tender. Add cooked bacon and mushrooms towards the end to keep their texture, then thicken the sauce on the stove if needed. This method is great if you prefer a hands-off approach or want the pie filling ready ahead of time.

  2. What’s the best cut of beef to use for this pie?

    Chuck beef or gravy beef are my top picks because they have the right fat content and connective tissue that break down during slow cooking, resulting in tender, flavorful meat. Avoid very lean cuts like bolar blade roast, which can dry out and become tough.

  3. Can I substitute the dark ale in the Beef and Mushroom Pie Recipe?

    Yes! Dark ale adds malty richness but if you don’t have any, you can use a good red wine, Guinness, or even extra beef stock. Each option will slightly change the flavor, but all will keep your pie delicious.

  4. How do I prevent the puff pastry from getting soggy?

    Make sure your filling isn’t too wet before topping with pastry—letting it cool a bit helps. Also, brushing the pastry with egg yolk gives it a barrier and encourages browning. Baking at a high enough temperature and not covering the pie during baking ensures that puff pastry crisps up nicely.

Final Thoughts

This Beef and Mushroom Pie Recipe has become one of my absolute go-to dishes when I want something comforting yet impressive enough to serve friends or family. The long, slow cooking makes the beef unbelievably tender, while the mushrooms and ale combine for a flavor that just feels like home. I promise if you give it a shot, you’ll find yourself making it again and again—just like I do—and maybe even passing it to your own kitchen crew.

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Beef and Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 19 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British
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Description

A hearty and savory chunky beef and mushroom pie featuring tender slow-cooked chuck beef, rich porcini mushrooms, and a golden puff pastry crust. Perfect for a comforting main course meal that brings deep umami flavors and satisfying textures.

Ingredients

Units Scale

Soaking and Beef

  • 20 g dried porcini mushrooms (slices, whole or chopped)
  • 1 1/4 cups boiled water
  • 1 kg chuck beef, cut into 2.5cm cubes
  • Salt and pepper to taste

Vegetables and Aromatics

  • 1-2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 3 carrots, halved lengthwise then cut into 1.5cm chunks

Thickening and Liquids

  • 1/3 cup flour (any)
  • 300 ml dark ale (or substitute with red wine, Guinness, or more beef stock)
  • 2 cups beef stock
  • 3 sprigs thyme or 1 tsp dried thyme leaves
  • 2 bay leaves, fresh or dried

Mushrooms and Bacon

  • 200 g bacon, diced
  • 300–400 g Swiss brown mushrooms, larger ones halved

Pastry and Finish

  • 1-2 sheets puff pastry (enough to cover pie)
  • 1 egg yolk for glazing

Instructions

  1. Soak Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and pour over the boiled water. Leave to soak for at least 30 minutes, then strain the mushrooms, reserving the soaking liquid. Roughly chop the soaked porcini mushrooms.
  2. Prepare Beef: Sprinkle the chuck beef cubes with salt and pepper to season evenly.
  3. Brown the Beef: Heat 1 tablespoon of vegetable oil in a large heavy-based pot over medium-high heat. Add half the beef and brown all over until nicely seared, then remove and repeat with the remaining beef. Set all browned beef aside.
  4. Sauté Aromatics and Vegetables: Reduce heat to medium-low. If the pot looks dry, add a little more oil. Add the finely chopped onion and minced garlic and cook for 2 minutes. Then add finely chopped carrots and celery and cook for about 6 minutes or until softened and sweet. Add the carrot chunks and cook for another 2 minutes.
  5. Add Flour and Liquids: Sprinkle the flour over the vegetables and stir through to cook out the raw flavor. Gradually add the dark ale and beef stock while stirring to dissolve the flour and create a smooth sauce.
  6. Add Herbs and Combine: Add the thyme sprigs (or dried thyme), bay leaves, chopped porcini mushrooms, reserved porcini soaking liquid (avoiding any gritty sediment), and the browned beef back into the pot. Increase heat slightly, stir well, and bring to a gentle simmer. Cover the pot and adjust the heat to maintain a gentle simmer.
  7. Slow Cook the Stew: Cook the beef stew gently for 1 hour 45 minutes or until the beef is tender and the flavors have melded.
  8. Cook Bacon and Mushrooms: Meanwhile, heat a skillet over high heat. Cook the diced bacon until golden and crispy. Remove bacon from the pan, leaving drippings. Add the Swiss brown mushrooms to the skillet and cook for about 5 minutes until golden. Return the bacon to the pan and toss with the mushrooms, then stir this mixture through the stew.
  9. Simmer to Finish: Simmer the combined stew uncovered for 15 minutes until the mushrooms are tender. Remove from heat and allow the filling to cool slightly.
  10. Preheat Oven: Preheat your oven to 200°C (390°F).
  11. Assemble the Pie: Pour the cooled stew into a suitable pie dish (approx. 24 x 20 x 4.5 cm), spreading it evenly. Top with puff pastry sheets, folding edges as necessary to fit. Brush the pastry top with egg yolk and cut a few slits to allow steam to escape.
  12. Bake the Pie: Bake in the preheated oven for 35 minutes until the puff pastry is deep golden and the filling is piping hot.
  13. Rest and Serve: Remove the pie from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.

Notes

  • Dried porcini mushrooms add a rich umami flavor to the gravy but the recipe works well using other dried mushrooms or even omitting them.
  • Use slow-cooking cuts of beef like chuck, gravy beef, or brisket for tender results. Avoid lean cuts such as bolar blade roast to prevent dryness.
  • For a slow cooker method, skip beef stock and use 2 crumbled beef stock cubes. After step 7, transfer to slow cooker and cook 6 hours on low or 3 hours on high, then add bacon and mushrooms and cook another 45 minutes. Thicken sauce on stovetop if needed.
  • Pressure cooker method: After step 7, pressure cook on high for 25 minutes. Then add bacon and mushrooms, cook as above.
  • Use a pie dish where the filling is near the top edge to allow the puff pastry to sit nicely. A dish roughly 24 x 20 x 4.5 cm (1.5 liters) or about 8 to 9.5 inches square and 1.8 inches deep works well. Individual ramekins are great for leftovers.
  • The filling tastes better the next day. Make the filling a day ahead and refrigerate overnight, then top with puff pastry and bake. The filling freezes well, and so does assembled pie with raw puff pastry (always thaw before baking).

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 95 mg

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