Fall apart, ultra tender chunks of beef, bursts of fresh mushroom smothered in the most incredible gravy and topped with flaky, golden puff pastry. My friends, this is not just another beef pie. This is an EPIC Chunky Beef and Mushroom Pie with a little secret ingredient that takes this to the next level!
This is the sort of food that makes me do the happy dance. Literally. I took a massive spoonful and was jumping up and down with glee. It was everything I had hoped it would be, and more.
Non foodies will find it hard to understand the elation you feel when you make something that is this good. I mean, gravy even in its most basic form (and anything you smother in gravy) is fantastic.
But with this Chunky Beef and Mushroom Pie, with just one bite, you know it’s a step up from the usual pie. You may not be able to put your finger on it, but you know there’s something different about it – just better.
This is the secret ingredient – Dried Porcini Mushrooms. Just a tiny amount adds a punch of savouriness and earthiness – in posh foodie language, it adds umami.
Gourmet ingredient? Yes. But:
a) you don’t need much, just 20g/0.7 oz and the soaking liquid forms part of the braising liquid; and
b) ALDI SPECIAL BUY *** ALDI SPECIAL BUY *** ALDI SPECIAL BUY!!!!
About 5 years ago, back when I was in corporate, a group of my colleagues were talking animatedly about the ALDI Special Buys for that week (which, from memory, was ski gear at insanely good prices). There they were, a group of professionals, all dressed up in suits and heels and I couldn’t believe that they were so excited about it that they lined up at ALDI just to get the deal!!
I had clearly missed the ALDI train. I am now a firm regular on the ALDI train.
Nowadays, whenever one of my foodie friends come across an awesome ALDI deal, we send out a group text. “OMG!!! Luv-a-Duck only $12!!!” “I found lobster tails at ALDI. LOBSTER TAILS!!!!!” “Bargain Bonds at ALDI, OMG, I got stacks!!” (OK, the last one is not food, but yes it has happened. Or maybe it was Calvin Klein, I can’t remember.)
(And yes, there are always lots of caps and exclamation marks).
And this weeks’ ALDI Special Buys including things that are right up my alley – GOURMET COOKING INGREDIENTS! Truffles, gold leaf gelatine, Dutch Cocoa (bakers, take note!), and one of my favourite secret ingredients: dried porcini mushrooms. <3
Dried Porcini Mushrooms are like a secret weapon stock. And I used it to make this Chunky Beef and Mushroom Pie because it makes the most incredible gravy sauce ever.
Topped with some flaky, golden puff pastry (yes, I know it looks crazy yellow but that’s how it comes out if you brush with egg yolk)……and that moment when you break through that pastry to reveal the tender, fall apart beef and the smell of that savoury extra-tasty-gravy….
Well, let’s just say you should prepare to swoon.
Or do as I did. Do a happy dance! – Nagi xx
PS In case you missed it in amongst all my exclamation marks and caps: The ALDI Special Buys in Australia for this week is gourmet cooking ingredients including the dried porcini mushrooms I use in this recipe. It starts today (Wednesday 28 June 2017) and is only available until sold out. And I take no responsibility for all the other things the you can’t resist popping into your trolley while you’re there!
PPS And yes, you can get all the ingredients for this Chunky Beef and Mushroom Pie at ALDI! N x
- 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
- 1 ¼ cups / 312 ml boiled water
- 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
- 1 - 2 tbsp vegetable oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 celery , finely chopped
- 1 carrot , finely chopped
- 3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
- 1/3 cup flour (any)
- 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 bay leaves , fresh or dried
- 200 g / 7 oz bacon , diced
- 300 - 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
- 1 – 2 sheets puff pastry (enough to cover pie)
- 1 egg yolk
Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
Sprinkle beef with salt and pepper.
Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
Add flour and stir through.
Add ale, beef stock, and stir to dissolve the flour.
Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
Cook for 1 hr 45 minutes or until beef is tender. (See video)
Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
Preheat oven to 200C/390F.
Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt) - see Notes for more conversions.
Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
Rest for 5 minutes before serving!
1. Dried porcini mushrooms add a savoury earthiness to the gravy. In nerdy food terms, it's called "umami" and it really takes this pie to the next level. However, even if you can't get a hold of it, it is still very much worth making this pie. Or try using other dried mushrooms!
Dried porcini mushrooms will be available at ALDI Australia on Wednesday 28 June 2017 as part of their Special Buys for this week. Only available until sold out! And you can find all the other ingredients used in this recipe at ALDI too.
2. Any slow cooking cut of beef is ideal for this recipe. Chuck beef and gravy beef are my favourites, brisket is also good. I would not recommend using bolar blade roast or other lean cuts of beef as they will dry out.
3. SLOW COOKER: Skip the beef broth and use 2 x crumbled beef stock cubes instead. Follow recipe up to step 7 then transfer everything into a slow cooker (liquid might not cover everything, that's ok). Slow cook for 6 hours on low, or 3 hours on high. Then add cooked bacon and mushrooms, slow cook for another 45 minutes or do this step on the stove. If the liquid did not thicken to a thin gravy, simmer it uncovered on the stove. When it cools, the sauce thickens more.
PRESSURE COOKER: As with slow cooker directions but pressure cook on high for 25 minutes.
4. Pie Dish: It's ideal to have a pie dish where the filling comes up to the top or even protrudes slightly (though liquid should be at or just below rim) so the puff pastry sits nicely on top. However, it's not the end of the world if your dish is not the right size! Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt). A 20cm/8" square pan is also a good size, as would be a large or deep pie dish around 23 cm / 9.5" x 4cm / 1.8" high. Also, this is fantastic to make in individual ramekins (that's what I do if I have a bit left over, using puff pastry scraps).
5. STORAGE: As with most slow cooked things, tastes even better the next day so in my perfect world, I make the filling the day before then cool overnight. To prepare ahead for fridge, thaw then top with puff pastry, keep in the fridge for up to 2 days. Technically, thawed puff pastry kept in the fridge for a while puffs a wee bit less but it's not noticeable to me unless lined up side by side. The filling freezes great as does the filling with raw puff pastry on top (thawed then refrozen puff pastry also puffs a teeny bit less, but does not stop me). Always thaw before baking. For all make ahead scenarios, brush with egg just before baking.
6. Nutrition per serving, assuming 6 servings.
Today’s recipe is brought to you courtesy of ALDI Australia! Made using Dried Porcini Mushrooms which are one of many gourmet cooking ingredients that will be available as part of this weeks’ ALDI Special Buys which are available from today, Wednesday 28 June 2017, until sold out. Hurry! 😉
EPIC Chunky Beef and Mushroom Pie recipe video!
LIFE OF DOZER
Always happy. Playing. Sleeping. Or eating. i.e. Always happy.