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Chunky Beef and Mushroom Pie Recipe

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4.4 from 83 reviews

This hearty Chunky Beef and Mushroom Pie features tender, melt-in-your-mouth beef and earthy mushrooms in a rich, savory gravy encased in golden, flaky puff pastry. Perfect for a comforting family dinner, this classic Australian meat pie combines slow-simmered flavors and a crisp pastry crust for an irresistible meal.

  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings

Ingredients

Filling Ingredients

  • 1 tbs olive oil
  • 1 leek, trimmed, halved, and thinly sliced
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 400 g button mushrooms, sliced
  • 1 kg beef chuck, cubed
  • 4 sprigs thyme
  • 2 tbs tomato paste
  • 4 cups beef stock
  • 1 cup red wine
  • 2 tbs Worcestershire sauce
  • 2 tbs corn flour
  • 1/4 cup water (for corn flour slurry)

Pastry and Topping

  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten (for egg wash)
  • 1 tbs sesame seeds

Instructions

  1. Prepare the Base: Heat the olive oil in a large cast iron or heavy-based pot over medium heat. Add the leek, onion, celery, and carrot, and sweat the vegetables for 3-4 minutes until softened. Then, add the button mushrooms and cook briefly.
  2. Brown the Beef: Season the beef chuck cubes generously with salt and freshly ground black pepper. Add the beef to the pot and cook until browned on all sides, sealing in juices and developing flavor.
  3. Add Flavorings and Liquids: Stir in the tomato paste and thyme sprigs. Pour in the beef stock, red wine, and Worcestershire sauce. Bring the mixture to a gentle simmer.
  4. Simmer the Filling: Reduce heat to low and cook uncovered for about 90 minutes or until the beef is tender, and the flavors have melded together. The filling will be somewhat liquidy at this stage.
  5. Thicken the Filling: Mix corn flour with 1/4 cup water to create a smooth paste. Stir this slurry into the beef mixture and simmer for another 3-4 minutes until the filling thickens. Taste and adjust seasoning as needed, then remove from heat and allow to cool slightly.
  6. Preheat Oven & Prep Dish: Preheat your oven to 180°C (350°F). Lightly grease a rectangular ovenproof dish to prevent sticking.
  7. Assemble the Pie: Spoon the cooled beef and mushroom filling into the prepared dish. Lay the sheets of thawed puff pastry over the top, trimming edges as needed. Brush the pastry generously with beaten egg to achieve a shiny, golden crust when baked. Cut a few small slits in the pastry to allow steam to escape during baking.
  8. Finish and Bake: Sprinkle sesame seeds evenly over the egg-washed pastry. Bake the pie in the preheated oven for 35 minutes or until the pastry is puffed, golden, and crisp.

Notes

  • Allow the filling to cool before assembling the pie to prevent the pastry from becoming soggy.
  • The beef chuck is ideal for slow cooking as it becomes tender and flavorful after a long simmer.
  • Feel free to substitute red wine with additional beef stock if you prefer a non-alcoholic version.
  • The small slits on the pastry are important to release steam and avoid bubbling or sogginess.
  • For extra flavor, you can add a splash of Worcestershire sauce to the filling after thickening.
  • Leftovers can be refrigerated and reheated gently in the oven to preserve flakiness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dinner
  • Method: Stovetop and Baking
  • Cuisine: Australian

Find it online: https://recipesvibe.com/chunky-beef-and-mushroom-pie-recipe/