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Beef and Mushroom Pie Recipe

ByCaroline
Jump to Recipe· 4.9 from 7 reviews

If you’re craving a cozy, hearty meal that just wraps you up in comfort, I’ve got the perfect recipe for you. This Beef and Mushroom Pie Recipe is one of my all-time favorites to make when I want something both luxurious and approachable. Think tender chunks of slow-cooked beef mingling with earthy mushrooms, all nestled under a golden, flaky puff pastry crust. Trust me, once you make this, it’ll become your go-to for those chilly nights or weekend dinners that deserve a little extra love.

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Why This Recipe Works

  • Rich Umami Flavor: The use of dried porcini mushrooms adds a deep, savory note that transforms the gravy into something truly special.
  • Perfectly Tender Beef: Slow cooking chuck beef results in melt-in-your-mouth chunks that soak up all those delicious flavors.
  • Flaky Puff Pastry Top: A buttery, golden crust provides the perfect contrast in texture to the hearty filling.
  • Homemade Cooking Tips: Clear, step-by-step instructions make this recipe beginner-friendly and foolproof.
Beef and Mushroom Pie, hearty beef and mushroom pie, savory beef mushroom casserole, homemade beef mushroom pie, comforting game day 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

Each ingredient in this Beef and Mushroom Pie Recipe plays a key role, creating layers of flavor and texture that come together beautifully. Let’s look at what makes them special—and a few shopping tips so you get the best results.

Beef and Mushroom Pie, hearty beef and mushroom pie, savory beef mushroom casserole, homemade beef mushroom pie, comforting game day 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: Adds an earthy, umami boost to the gravy—don’t skip if you can find them! If not, try other dried mushrooms.
  • Chuck Beef: This cut is perfect for slow cooking—it breaks down to tender, juicy perfection without drying out.
  • Vegetable Oil: Helps brown the beef and soften the veggies—choose a neutral oil with a high smoke point.
  • Garlic, Onion, Celery & Carrot: Classic mirepoix veggies build savory depth and sweetness in the stew base.
  • Flour: Thickens the stew into a luscious, rich gravy.
  • Dark Ale (or red wine/Guinness): Adds a malty richness and complexity to the sauce—feel free to substitute based on what you have.
  • Beef Stock: The backbone of the gravy, bringing meaty flavor that ties everything together.
  • Thyme & Bay Leaves: Fresh or dried, they gently perfume the stew as it simmers low and slow.
  • Bacon: Adds smoky, salty flavor and complexity when crisped and tossed with mushrooms.
  • Swiss Brown Mushrooms: Big, meaty mushrooms that hold their shape and add texture and earthiness.
  • Puff Pastry: The crowning glory—golden and flaky, it makes this pie feel like a real treat.
  • Egg Yolk: Brushed over top for a gorgeous, shiny finish that browns beautifully in the oven.
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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.

Make It Your Way

One of the best things about this Beef and Mushroom Pie Recipe? It’s super versatile! I often tweak it based on what’s in my fridge or what my family’s cravings are. So don’t hesitate to put your own spin on it.

  • Variation: I’ve swapped dark ale for red wine many times when I ran out, and honestly, it’s just as delicious—just slightly different notes. You could also add a splash of Worcestershire sauce for an extra tangy depth.
  • Dietary tweaks: Prefer a gluten-free version? Use gluten-free flour and a puff pastry that’s free of wheat. It still works wonderfully!
  • Seasonal swaps: In the fall, I love adding a handful of diced parsnips or turnips with the carrots for root veggie sweetness.

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

Step 1: Soak the Porcini Mushrooms

This first step really sets the flavor foundation. I place the dried porcini mushrooms in a bowl and pour boiling water over them, soaking for at least 30 minutes. Make sure you strain them well but keep that soaking liquid—it’s packed with that gorgeous earthy taste. Just be careful not to include the gritty bits from the bottom when you add the liquid to the stew.

Step 2: Brown the Beef

Pat the beef cubes dry and season them before browning in a hot pan with a bit of vegetable oil. Don’t overcrowd the pot—do this in batches for that beautiful caramelization, which delivers tons of flavor. Set the browned beef aside once done. This is where your stew starts building its rich character.

Step 3: Cook the Base Vegetables

Lower the heat to medium-low and add onions, garlic, carrots, and celery to the pot. Cook them slowly until softened and sweet—this usually takes about 6-8 minutes. Taste as you go! The sweetness from these veggies balances the richness of the beef and mushrooms perfectly.

Step 4: Build the Gravy and Simmer

Sprinkle the flour into the veggies, stirring well to remove lumps, then slowly pour in the dark ale and beef stock. Add your herbs, porcini mushrooms (chopped), reserved soaking liquid (careful to leave sediment behind), and the browned beef. Bring everything to a gentle simmer, then cover and cook low and slow for about 1 hour 45 minutes. You want the beef tender enough to feel like butter but still with a little bite, not falling apart completely.

Step 5: Cook Bacon and Mushrooms Separately

While the beef cooks, I crisp up diced bacon in a skillet until golden and delicious, then toss in the fresh Swiss brown mushrooms to brown in the bacon drippings. This adds an amazing smoky, meaty layer to the filling. Once cooked, toss the bacon back in with the mushrooms and stir into the stew, letting it simmer uncovered for another 15 minutes.

Step 6: Assemble and Bake

Preheat your oven to 200°C (about 390°F). Pour your stew mixture into a suitable pie dish—one where the filling comes close to the top so the puff pastry sits nicely. Lay your puff pastry over the top, trimming or folding edges as needed. Brush with egg yolk for that iconic glossy finish, cut a few slits to let steam escape, and bake for 30–35 minutes until the crust is deep golden and the filling is bubbling hot.

Let the pie rest for 5 minutes before you dive in—that way, the filling settles and won’t burn your mouth! I promise, the wait is so worth it.

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Tips from My Kitchen

  • Don’t Skip the Porcini: Adding the soaking liquid adds depth—just strain well to avoid grit in your pie filling.
  • Brown in Batches: Crowding the pan steals caramelization; take your time here for better flavor.
  • Check Veggie Sweetness: Taste your softened veggies—if they’re not sweet enough, low and slow cooking will help build that flavor.
  • Rest Before Serving: Letting the pie sit for 5-10 minutes makes slicing cleaner and filling less runny.

How to Serve Beef and Mushroom Pie Recipe

Beef and Mushroom Pie, hearty beef and mushroom pie, savory beef mushroom casserole, homemade beef mushroom pie, comforting game day 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 like to sprinkle a little fresh thyme or parsley right on top after baking—it adds a pop of color and freshness that balances the deep, rich filling perfectly. Sometimes I whip just a touch of horseradish cream on the side, which gives a lovely, sharp kick.

Side Dishes

Mashed potatoes are an all-time favorite pairing, soaking up every bit of that delicious gravy. I also serve it alongside some garlicky green beans or roasted root vegetables for texture contrast and a splash of color on the plate.

Creative Ways to Present

For special occasions, I like making individual mini pies in ramekins, using puff pastry scraps on top—it feels fancy, and everyone gets their own personal portion. Another fun idea is cutting out little puff pastry shapes (like leaves or mushrooms) to decorate the pie crust before baking, making it visually stunning.

Make Ahead and Storage

Storing Leftovers

One beautiful thing about this Beef and Mushroom Pie Recipe is that it actually tastes better the next day! I store leftovers in an airtight container in the fridge for up to 3 days. When saving the filling separate from the pastry, keep the pastry wrapped tightly to maintain its crispness after reheating.

Freezing

I’ve had great luck freezing both the filling on its own and fully assembled pies (fresh puff pastry on top). Just remember to thaw completely in the fridge before baking if frozen with pastry. The filling freezes really well, so you can prep it ahead for busy nights!

Reheating

Reheating works best in the oven at 160°C (320°F) to keep the puff pastry crisp and prevent the filling from drying out. Microwave can work in a pinch but expect a softer crust. I usually cover the edges of the pastry with foil to stop burning while warming through.

FAQs

  1. Can I make the beef and mushroom pie in a slow cooker?

    Absolutely! Follow the recipe up to cooking the beef stew, then transfer everything to a slow cooker. Cook on low for about 6 hours or high for 3 hours. Add the cooked bacon and mushrooms later, letting it simmer uncovered for 15 minutes on the stove or 45 minutes in the slow cooker to thicken the sauce before assembling the pie.

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

    I recommend chuck beef for its perfect balance of fat and connective tissue, which breaks down beautifully with slow cooking. Brisket and gravy beef also work well. Avoid lean cuts like bolar blade roast, which can become dry and tough.

  3. Can I substitute the dark ale if I don’t drink alcohol?

    Yes! You can substitute the dark ale with additional beef stock, a rich non-alcoholic malt beverage, or a splash of Worcestershire sauce for depth. Red wine works too, or simply leave it out and increase stock accordingly.

  4. What if I don’t have puff pastry? Can I use shortcrust?

    Shortcrust pastry will work perfectly fine if you prefer a sturdier, less flaky topping. Just make sure to blind bake it slightly before adding the filling to avoid sogginess, or bake the filled pie a bit longer to ensure the dough cooks through.

  5. Can I make individual pies with this recipe?

    Definitely! Using ramekins or small pie dishes is a fun way to serve individual portions. Puff pastry scraps can be used for tops, and the cooking time might reduce to around 20-25 minutes depending on size.

Final Thoughts

This Beef and Mushroom Pie Recipe holds a special place in my heart because it takes me back to cozy evenings with family and friends. It’s the kind of dish that fills the kitchen with irresistible aromas and invites everyone to dig in together. I hope you find as much joy making and sharing it as I have. Give it a try—it’s easier than you think, and I promise you won’t be disappointed!

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Beef and Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Caroline
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British
Print Recipe

Description

This Epic Chunky Beef and Mushroom Pie is a hearty, slow-cooked dish featuring tender chuck beef, a rich dark ale gravy infused with dried porcini mushrooms, and topped with a golden puff pastry crust. Perfect for a comforting main course, this pie combines deep umami flavors with a flaky, buttery pastry for an ultimate satisfying meal.

Ingredients

Units Scale

Beef and Broth

  • 20 g dried porcini mushrooms
  • 1 1/4 cups boiled water
  • 1 kg chuck beef, cut into 2.5cm cubes
  • 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
  • 1/3 cup flour
  • 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

Bacon and Mushrooms

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

Pie Topping

  • 1 – 2 sheets puff pastry
  • 1 egg yolk

Instructions

  1. Soak porcini: Place dried porcini mushrooms in a bowl and add hot boiled water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve the soaking liquid, then roughly chop the porcini mushrooms.
  2. Prepare beef: Sprinkle the chuck beef cubes with salt and pepper.
  3. Brown 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, then remove the beef. Repeat with remaining beef. Set browned beef aside.
  4. Sauté vegetables: Lower heat to medium-low. If the pot looks dry, add more oil. Add onion and minced garlic and cook for 2 minutes until fragrant. Add finely chopped carrot and celery, cook for 6 minutes or until softened and sweet. Add carrot chunks and cook for an additional 2 minutes.
  5. Add flour and liquids: Stir in the flour and cook briefly to remove raw taste. Slowly add dark ale and beef stock while stirring to dissolve the flour into a smooth mixture.
  6. Add herbs and mushrooms: Add thyme sprigs or dried thyme, bay leaves, chopped porcini mushrooms, reserved porcini soaking liquid (avoiding gritty sediment), and the browned beef back into the pot. Increase heat slightly, stir, and bring to a gentle simmer. Cover the pot and simmer gently for 1 hour and 45 minutes or until beef is tender.
  7. Cook bacon and mushrooms: While the stew cooks, heat a skillet over high heat. Cook diced bacon until golden and crisp. Remove bacon, leaving drippings in the pan. Add Swiss brown mushrooms and cook for 5 minutes until golden. Return bacon to the pan, toss to coat mushrooms, then stir the mixture through the stew.
  8. Simmer mushroom stew: Simmer the stew uncovered for 15 minutes until mushrooms are tender. Remove from heat and allow the stew to cool slightly.
  9. Preheat oven: Set the oven to 200C (390F).
  10. Assemble pie: Pour the cooled stew into a pie dish (approximately 24 x 20 x 4.5 cm). Even out the surface. Cover with puff pastry sheets, trimming and folding edges as needed. Brush the puff pastry top with beaten egg yolk and cut several slits to allow steam to escape.
  11. Bake pie: Bake in the preheated oven for 35 minutes until the pastry is deep golden and the filling is piping hot in the center. Test doneness by inserting a knife in the middle.
  12. Rest and serve: Allow the pie to rest for 5 minutes before serving to let flavors settle and filling thicken slightly.

Notes

  • Dried porcini mushrooms add a rich umami depth to the gravy, but the pie is still delicious without them; other dried mushrooms can be substituted.
  • Choose slow-cooking beef cuts like chuck, gravy beef, or brisket for best tenderness; avoid lean cuts like bolar blade roast which can dry out.
  • Slow cooker instructions: Use 2 crumbled beef stock cubes instead of beef stock. After step 7, transfer everything to a slow cooker and cook on low for 6 hours or high for 3 hours. Then add bacon and mushrooms and cook another 45 minutes. If needed, thicken sauce by simmering uncovered on stove.
  • Pressure cooker option: Follow slow cooker prep and then pressure cook on high for 25 minutes.
  • Pie dish size ideal: 24 x 20 x 4.5 cm (1.5L capacity), or around 20 cm square or 23 cm diameter deep dish works well; individual ramekins are excellent for leftovers.
  • For best flavor, prepare filling a day ahead and refrigerate. Top with puff pastry just before baking. Both filling and assembled pie freeze well; always thaw thoroughly before baking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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