Chunky beef and mushroom pie is a classical dish that features Soft and tender beef, topped with golden brown pastry. What’s not to like about a classic beef pie and this my friend is no ordinary beef pie, this is next level with a thick gravy and ultra crispy top. There is a secret to get a crispy top that is golden brown colour, read more to find out how.
I have made quite a few pies on my blog now, creamy chicken pie, which I know is very popular among my readers, then the cottage pie that looks like a fancy looking art on a plate but I always wanted to make a chunky beef pie, but this time, topped with puff pastry. so it is more convenient so you don’t have to make the pastry from scratch. well, that’s one pastry that I am happy to opt for store-bought.
After coming to Australia, I started loving pies, Australia is pretty famous for its pies I must say. There have been days whenever I have a bad day at work while driving back home, I would stop at a petrol station and have one of their pies. It was definitely greasy, not healthy and it doesn’t even taste good!!!! but there was something so comforting about eating the crumbly pies at a servo station.
It was definitely not the taste because they didn’t taste good, maybe the fact that it was warm and just instantly makes you feel better. Well, it was time for me to make a pie at home, and this time, I wanted to make it very Aussie and add beer, well why not!!
is it just me or is there anyone out there who likes the comfort of a pie at a servo station?
What cut of beef is best for pie?
Beef chuck would be the best cut to use for this recipe, as it is a cheap cut and it will break down the fibres of the meat when cooked for a longer time, which in turns makes it succulent.
Beef and mushroom pie filling
This filling is very simple, Beef, mushrooms, carrots, celery, onion, crushed tomato and beer. But if you wish to add other vegetables like peas, potato, you can add them as well.
How to get a dark brown rich colour in my beef and mushroom pie filling
It is very important that the vegetables are cooked until it has a dark brown caramelisation, I am using a heavy bottom casserole here, the caramelisation will stick on the bottom of the pan, but don’t worry, you need it to caramelise & colour that way, for it to get that rich dark brown colour. You might get frightened and think its burnt, but trust me on this, as you need to make sure the vegetables are well caramelised. It’s the basic theory for any brown sauce.
How to cook Beef and mushroom pie filling
The best way is to cook it on the stovetop, but you can also cook it in the slow cooker or pressure cooker.
What kind of pastry to use for beef pie?
I will be using puff pastry for this recipe, but you can also use shortcrust pastry as well, I have the recipe for shortcrust pastry on my chicken pie recipe, click here for the recipe.
How to reheat left over beef and mushroom pie
if you have a leftover pie from the day before, you can simply heat it in the microwave
Mini beef & mushroom pies
You can use this same recipe and make mini pies for picnics, gatherings and when entertaining guests.
Short crust pastry instead of puff pastry
If you are using shortcrust pastry instead of puff pastry then make sure to cool the mixture before it is assembled, as it is important that the butter in the pastry is not melted when assembling.
What can I use instead of beer in the recipe?
You can substitute beer for beef stock (Same quantity)
How to get a golden yellow crunchy top on puff pastry when baked in the oven.
The trick is to use egg yolk for the egg wash, this will result in getting a crunchy golden yellow top
You can also check my other dinner recipes here.
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Watch video how to make beef and mushroom pie recipe
Step by step recipe on how to make beef and mushroom pie recipe
Chunky Beef And Mushroom Pie Recipe
- 400 g Beef Cut into large squares
- 1 cup carrots Diced
- 1 cup Celery Diced
- 1/2 Onion Chopped
- 2 cloves Garlic Chopped
- 320 ml Beer or Ale
- 200 ml Crushed tomato canned
- 500 ml Beef stock
- 2 cups Mushrooms Quartered
- 500 ml Water
- 1 sheet Puff pastry
- 1 Egg yolk
- Heat a pot on medium heat with oil, sear the beef on all sides
- Once well-seared take the beef off the pan, to the same pan, add all the vegetables and cook until soft
- Add in flour and cook for 30 seconds
- Add the beer and let it reduce before adding any other liquid in
- Add the water, crushed tomato, beef stock and let it simmer for 1 minute, then add the beef and finally add the mushrooms.Close the lid and cook for 1 hour and 45 mins ( please note you need to check it every 30 minutes to make sure the sauce has not evaporated too much if it has, keep adding more water, start with 1 cup of water)
- Preheat oven to 200C (Conventional)
- Once the beef is tender, take it off the fire and put it into an over ready tray
- Place a puff pastry on the top and seal the edges
- Egg wash the top of the puff pastry using beaten egg yolk
- Bake it in the oven for 15-20 mins until it is golden brown in colour
- Serve warm