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Beef and Mushroom Pie with Flaky Crust

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Beef u0026 Mushroom Filling
  • 1½ lb (700 g) beef chuck, cut into cubes
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 10 oz (280 g) mushrooms (cremini or button), sliced
  • 2 tbsp all-purpose flour
  • 1½ cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • For the Flaky Crust
  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 6–8 tbsp ice-cold water
  • For Assembly
  • 1 egg, beaten (egg wash)

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Brown beef cubes in batches; remove and set aside.
  • Sauté onion and garlic until softened.
  • Add mushrooms and cook until browned.
  • Sprinkle flour and cook briefly.
  • Stir in beef stock, Worcestershire sauce, thyme, and bay leaf.
  • Return beef to pot; simmer covered until tender (60–75 minutes).
  • Let filling cool slightly.
  • Prepare pastry by cutting butter into flour and salt, then add water.
  • Roll out pastry and line pie dish.
  • Fill with beef mixture, cover with top crust, seal edges.
  • Brush with egg wash.
  • Bake at 400°F (200°C) for 30–35 minutes until golden.