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Beef & Mushroom Pie

Super Simple Beef Pie Recipe

4 - 6

Serves

10 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Fall-apart, tender chunks of delicious beef, bursts of fresh mushrooms, and flaky golden puff pastry. This hearty, budget-friendly family pie tastes exactly like what you'd expect to get at your favourite bakery.

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Beef & Mushroom Pie

Ingredients

Beef filling

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1kg Quality Mark chuck steak

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1 onion

diced

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250g button mushrooms

halved

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2 Tbsp white flour

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3 cups beef stock

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1/4 cup tomato paste

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4 sprigs fresh thyme

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3 Tbsp oil

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A pinch of salt

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A pinch of black pepper

Pastry

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1 1/2 cups plain flour

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1/2 tsp sea salt

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125g butter

cold and chopped into cubes

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1/4 cup water

Egg Wash

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1 egg

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1 Tbsp milk

Method

To Make Beef Filling

To Make Pastry

To Assemble Pie

1

Preheat oven to 180°C.

2

Cut beef into 2.5cm-3cm cubes.

3

Season with salt and pepper, add 2 Tbsp of oil, and mix well.

4

Heat a large frypan over a medium-high heat.

5

Brown the beef in 2 or 3 batches.

6

Remove each batch and place in casserole dish.

7

Reduce heat in the pan, add a little oil, add onion and mushrooms, cook for 1–2 mins, and stir occasionally.

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Start Timer

8

Sprinkle in the flour and stir until the onion and mushrooms are coated.

9

Gradually pour in stock and add the tomato paste, stirring well.

10

Add the herbs, stir until the mixture boils.

11

Add to the casserole dish, stir to combine.

12

Cover the casserole dish, place in oven, and cook until the beef is very tender.

13

Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

14

Cool the beef mixture, at least until the steam has evaporated, or cool it completely if time allows.

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Nutrition Information per Serving (g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

Protein

g

Total Fat

g

Saturated Fat

g

Carbs

g

Sugars

g

Sodium

mg

Iron*

mg

* Percentage of recommended daily intake (Aust/NZ)