Description
A hearty, comforting pie filled with melt-in-your-mouth chuck beef, earthy mushrooms (fresh + dried porcini), and a rich, glossy gravy—topped with golden puff pastry. Perfect for family dinners or special gatherings.
Ingredients
- Beef & Vegetable Filling:
- 1 kg (2 lb) chuck beef, cubed
- Salt and black pepper to taste
- 1–2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 3 carrots, halved & chunked
- 20 g dried porcini mushrooms
- 1¼ cups hot water (for soaking porcini)
- ⅓ cup all-purpose flour
- 300 ml beef stock
- 1 tsp mild balsamic vinegar
- 3 thyme sprigs (or 1 tsp dried)
- 2 bay leaves
- Mushroom & Bacon Mix:
- 200 g smoked turkey bacon, diced
- 300–400 g Swiss brown mushrooms, halved
- Pie Topping:
- 1–2 sheets puff pastry
- 1 egg yolk, lightly beaten
Instructions
- Soak porcini: Cover dried mushrooms with hot water; soak 20–30 min. Chop mushrooms; reserve liquid (skip gritty sediment).
- Brown beef: Pat dry, season, and sear in batches in hot oil until deeply browned.
- Sauté aromatics: In same pot, cook onion, celery, garlic, and chopped carrot until soft.
- Build base: Add chunked carrots, then sprinkle flour; cook 1–2 min.
- Add liquids: Stir in beef stock, porcini liquid (strained), balsamic vinegar, chopped porcini, thyme, bay leaves, and beef.
- Simmer: Cover and cook on low 1 hour 45 min until beef is tender.
- Cook bacon & mushrooms: Sauté bacon until crisp. Add mushrooms; cook until golden. Stir into stew.
- Thicken: Simmer uncovered 15 min to reduce. Season to taste.
- Assemble: Preheat oven to 200°C (390°F). Fill deep pie dish with hot filling. Top with puff pastry; trim, vent, and brush with egg yolk.
- Bake: 30–35 min until golden. Rest 5 min before serving.
Notes
- Chuck beef is essential for tenderness and rich gravy.
- Porcini soaking liquid adds deep umami—don’t skip it!
- For vegetarian: omit bacon, brown extra mushrooms, use veggie stock.
- Freeze filling only; add fresh pastry when baking.
- Dry beef well for proper browning—no steaming!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British-American