Beef and Mushroom Pie Recipe

ByLucy
Jump to Recipe· 4.5 from 31 reviews

If you’re after ultimate comfort food, you’ve got to try this Beef and Mushroom Pie Recipe. It’s that perfect blend of hearty, rich beef with earthy mushrooms wrapped up in flaky puff pastry. I promise, once you make this, it will be your go-to for cozy weekend dinners—nothing beats its satisfying, homemade goodness.

💚

Why This Recipe Works

  • Rich Umami Flavor: The dried porcini mushrooms add a deep, savory earthiness that elevates the beefy stew.
  • Tender, Chunky Beef: Using chuck beef slow-cooked until meltingly tender creates the perfect pie filling texture.
  • Flaky Puff Pastry Topping: A buttery, golden crust seals in all the lovely stew juices.
  • Balanced Vegetables: Celery, carrot, and mushrooms add sweetness and freshness, complementing the meat perfectly.
Beef and Mushroom Pie, hearty beef and mushroom pie, flaky puff pastry beef pie, comfort food beef pie, homemade beef mushroom pie - 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

This Beef and Mushroom Pie Recipe shines because of its thoughtful ingredient choices—each brings something special. The dried porcini mushrooms boost the umami, while chuck beef breaks down to tender chunks full of flavor. Plus, plenty of fresh veggies add natural sweetness and texture, making each bite interesting.

Beef and Mushroom Pie, hearty beef and mushroom pie, flaky puff pastry beef pie, comfort food beef pie, homemade beef mushroom pie - 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 intensify the stew’s earthiness, adding a rich, savory depth you won’t get from fresh mushrooms alone.
  • Chuck beef: Perfect for slow cooking, it becomes tender without drying out, unlike leaner cuts.
  • Vegetable oil: For browning the beef and veggies without overpowering their flavors.
  • Garlic and onion: Classic aromatics that build a flavorful base.
  • Celery and carrots: Add natural sweetness and texture to balance the rich beef.
  • Flour: Thickens the sauce beautifully into a luscious gravy.
  • Dark ale (or alternatives): Adds complexity and slight bitterness balancing the richness of the meat.
  • Beef stock: Provides deep, meaty flavor to the filling.
  • Thyme and bay leaves: Classic herbs lending an earthy, aromatic note.
  • Bacon: Adds smoky richness and saltiness.
  • Swiss brown mushrooms: Their meaty texture holds up well during cooking.
  • Puff pastry: Delivers buttery crispness and a golden topping that’s irresistibly flaky.
  • Egg yolk: Brushed on to give the pastry a beautiful shiny finish.
📝
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.

Make It Your Way

I love how forgiving and flexible this Beef and Mushroom Pie Recipe is. Whether you want to swap the dark ale for red wine or add extra mushrooms for a bigger earthy punch, it’s easy to make the dish your own. Feel free to adjust according to what you’ve got in your pantry—it still turns out fantastic.

  • Variation: I sometimes swap dark ale for Guinness or dry red wine depending on my mood, which gives the filling a slightly different flavor profile without losing any richness.
  • Vegetarian twist: Try using a mushroom-rich stew base with veggie stock and skip the beef—adding smoked tofu can mimic that depth well.
  • Make it gluten-free: Use gluten-free flour for thickening and a gluten-free puff pastry option.
  • Seasonal veggies: Swap carrots and celery for parsnips or peas when in season to mix things up.

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

Step 1: Soak the Porcini Mushrooms

I always start by soaking dried porcini in boiled water for at least 30 minutes. This step rehydrates them, unlocking that rich, earthy flavor which really anchors the stew. Just remember to strain well, and keep the soaking liquid—it’s packed with flavor you’ll want to add back in. Avoid tossing in any grit that settles at the bottom.

Step 2: Brown the Beef

This is a crucial step for depth of flavor. Heat your oil in a heavy-based pot and brown the beef cubes in batches so they get crispy edges without steaming. Don’t crowd the pan! Browned meat adds such incredible richness to your pie—trust me, it’s worth the extra time. Once browned, set it aside while you soften the veggies.

Step 3: Sauté the Vegetables

Turn the heat down to medium-low and cook your onion, garlic, celery, and finely chopped carrots slowly, stirring often. The goal is to soften and sweeten them—try tasting after about 6 minutes, and you’ll notice how their natural sweetness builds. Then add the larger carrot chunks for texture and cook those for 2 more minutes before dusting with flour.

Step 4: Add Liquids and Herbs, Then Simmer

Pour in the ale, beef stock, herbs, chopped porcini, reserved soaking liquid, and browned beef. Stir everything gently and bring to a simmer. Cover and let it cook low and slow for about 1 hour and 45 minutes, until the beef is tender and the sauce has thickened into a beautiful gravy. Patience here makes all the difference.

Step 5: Cook Bacon and Mushrooms Separately

While the stew simmers, I crisp up the diced bacon in a hot skillet until golden and set it aside. Using the bacon drippings, I cook the Swiss brown mushrooms until golden as well. Then I toss the bacon back with the mushrooms, and finally stir them into the stew. This step layers in smoky depth and meaty mushroom textures — seriously, don’t skip it!

Step 6: Assemble and Bake the Pie

Once the filling has cooled slightly, pour it into your pie dish, smoothing the surface. Top with puff pastry, trimming and folding the edges as needed so it fits snugly. Brush the top with beaten egg yolk for that glorious golden shine, cut a few vent slits, and bake at 200°C (390°F) for 30–35 minutes until piping hot and golden. Let it rest for 5 minutes before digging in—that’s your moment to savor!

💡

Tips from My Kitchen

  • Don’t Rush the Browning: I’ve found this makes a night-and-day difference—flavor builds in these crusty edges.
  • Skim Excess Fat: After browning the bacon and cooking the mushrooms, I usually drain a bit of fat to avoid a greasy pie.
  • Use a Heavy-Based Pot: It distributes heat evenly to prevent burning and helps develop rich flavor.
  • Cool Before Topping: Letting stew cool a bit before adding puff pastry stops it from becoming soggy underneath.

How to Serve Beef and Mushroom Pie Recipe

Beef and Mushroom Pie, hearty beef and mushroom pie, flaky puff pastry beef pie, comfort food beef pie, homemade beef mushroom pie - 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 usually top individual servings with a sprinkle of fresh chopped parsley or thyme leaves. It adds a lovely fresh pop that balances the richness and makes the dish look as good as it tastes. A dollop of horseradish cream or mustard on the side also gives an extra kick if you’re feeling fancy.

Side Dishes

This pie is a meal rich enough on its own, but I like pairing it with creamy mashed potatoes or buttery peas. Roasted root vegetables or a simple green salad also work beautifully if you want some balance and texture contrast.

Creative Ways to Present

For special occasions, I’ve made this pie in individual ramekins using puff pastry scraps as lids — it’s adorable and perfect for portion control. You can also jazz it up by shaping the pastry with cut-out leaves or lattice tops for a festive look that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps wonderfully covered in the fridge for up to 3 days. I usually store the filling separately from the puff pastry topping if I plan to reheat later; this keeps the crust from getting soggy and lets me crisp it fresh in the oven before serving.

Freezing

I’ve had great success freezing the cooked beef and mushroom filling on its own or assembled with raw puff pastry on top (just thaw completely before baking). The filling freezes beautifully, and the pie is still delicious after reheating—a perfect make-ahead meal option.

Reheating

Reheat leftovers gently in a 180°C (350°F) oven for 20-25 minutes until piping hot, or until the pastry crisps back up. Microwave reheating works in a pinch, but you’ll lose that signature puffiness of the crust.

FAQs

  1. Can I use fresh mushrooms instead of dried porcini?

    Absolutely! Fresh mushrooms will work fine but won’t deliver the same deep umami punch dried porcini provide. To mimic that richness, consider adding a splash of soy sauce or mushroom powder alongside the fresh mushrooms.

  2. What cut of beef is best for this pie?

    Chuck beef is my top pick due to its marbling and ability to become tender without drying out. Brisket or gravy beef also work well. Avoid leaner cuts like bolar blade as they can dry through long cooking.

  3. Can I make this recipe in a slow cooker?

    Yes! Just transfer the mixture to a slow cooker after browning and simmering steps, then cook on low for around 6 hours. Add cooked bacon and mushrooms toward the end to keep their texture.

  4. How do I prevent soggy pastry?

    Cooling the filling before topping with puff pastry helps prevent sogginess. Also, brushing the pastry with egg wash forms a barrier and venting slits release steam while baking.

  5. Can I prepare the filling in advance?

    Definitely! The filling tastes even better the next day. Make it ahead, cool, and store in the fridge overnight. Just add the puff pastry and bake the day you want to serve.

Final Thoughts

This Beef and Mushroom Pie Recipe is one of those dishes I keep coming back to because it’s comforting, impressive, and honestly quite simple once you’ve got the steps nailed. It’s a true labor of love that rewards you with layers of flavor and cozy satisfaction. If you try it out, let me know how it goes—I bet you’ll love it as much as I do.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef and Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 31 reviews
  • Author: Lucy
  • 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
Print Recipe

Description

A rich and hearty beef and mushroom pie featuring tender chunks of chuck beef, earthy porcini mushrooms, and a savory dark ale-infused gravy, all topped with flaky golden puff pastry. This slow-cooked comfort dish is perfect for a satisfying main course.

Ingredients

Units Scale

Soaking Ingredients

  • 20 g dried porcini mushrooms
  • 1 1/4 cups boiled water

Meat and Vegetables

  • 1 kg chuck beef, cut into 2.5cm cubes
  • 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
  • 200 g bacon, diced
  • 300 g Swiss brown mushrooms, larger ones halved

Liquids and Seasoning

  • 1 – 2 tbsp vegetable oil
  • 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

Pastry and Finishing

  • 1 – 2 sheets puff pastry
  • 1 egg yolk

Instructions

  1. Soak Porcini Mushrooms: Place dried porcini mushrooms in a bowl and add hot boiled water. Leave to soak for at least 30 minutes. Strain mushrooms, reserving the soaking liquid, and roughly chop the porcini mushrooms.
  2. Prepare Beef: Sprinkle beef cubes with salt and pepper. Heat 1 tablespoon of vegetable oil in a large heavy-based pot over high heat. Add half the beef and brown all over, then remove. Repeat with the remaining beef. Set browned beef aside.
  3. Sauté Vegetables: Reduce heat to medium-low. Add more oil if the pot is dry. Add onion and garlic and cook for 2 minutes until softened. Stir in finely chopped carrots and celery, cooking for 6 minutes until softened and sweet. Add carrot chunks and cook for an additional 2 minutes.
  4. Add Flour and Liquids: Sprinkle flour over vegetables and stir well to combine. Gradually add dark ale and beef stock, stirring to dissolve the flour and create a smooth sauce.
  5. Add Herbs and Mushrooms: Add thyme, bay leaves, rehydrated porcini mushrooms, reserved porcini soaking liquid (avoiding grit), and the browned beef pieces. Increase heat slightly and bring to a gentle simmer. Cover and adjust heat to maintain a gentle simmer.
  6. Simmer Stew: Cook covered for 1 hour and 45 minutes until the beef is tender.
  7. Cook Bacon and Mushrooms: While stew simmers, cook diced bacon in a skillet over high heat until golden. Remove bacon and reserve drippings. Add Swiss brown mushrooms to the skillet and cook for 5 minutes until golden. Return bacon to the pan and toss to coat mushrooms, then stir mixture into the stew.
  8. Final Simmer: Simmer the combined stew uncovered for 15 minutes until mushrooms are tender. Remove from heat and let cool slightly.
  9. Preheat Oven and Prepare Pie: Preheat oven to 200°C (390°F). Pour the stew into a suitable pie dish (approximately 24 x 20 x 4.5 cm). Even out the surface of the filling.
  10. Top with Puff Pastry: Cover the stew with puff pastry, trimming or folding edges as necessary. Brush the pastry with egg yolk and cut a few slits on the surface for steam to escape.
  11. Bake the Pie: Bake the pie in the preheated oven for 35 minutes until the pastry is deep golden and the filling is piping hot in the center.
  12. Rest and Serve: Remove the pie from the oven and let it rest for 5 minutes before serving.

Notes

  • Dried porcini mushrooms add umami depth to the gravy but can be substituted with other dried mushrooms if unavailable.
  • Use slow-cooking cuts of beef like chuck or gravy beef for tender results. Avoid lean cuts like bolar blade roast as they may dry out.
  • Slow cooker alternative: Use 2 crumbled beef stock cubes instead of broth. Follow recipe to step 7, then transfer to slow cooker and cook 6 hours on low or 3 hours on high. Add bacon and mushrooms last 45 minutes. Thicken sauce by simmering uncovered if needed.
  • Pressure cooker alternative: Pressure cook stew on high for 25 minutes following slow cooker instructions.
  • Pie dish should hold filling near the rim to support pastry. A 24x20x4.5 cm dish or 20 cm square pan works well. Individual ramekins are suitable for smaller portions.
  • Preparation ahead: Make filling the day before and cool overnight. Store filling and pastry separately in fridge for up to 2 days. Freeze filling and filled but unbaked pie if needed. Always thaw puff pastry before baking and brush with egg yolk just before baking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 40 g
  • Cholesterol: 100 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star