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!!
What the????
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
MORE COSY PIES
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Cottage Pie (beef)
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Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
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Browse all cosy Winter Warmers
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Epic Chunky Beef and Mushroom Pie
Ingredients
- 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
Instructions
- 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.
To cook:
- 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!
Recipe Notes:
Nutrition Information:
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! 😉
WATCH HOW TO MAKE IT
EPIC Chunky Beef and Mushroom Pie recipe video!
LIFE OF DOZER
Always happy. Playing. Sleeping. Or eating. i.e. Always happy.
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Made this for the first time today and it was amazing! The only thing I did differently was used a dried mushroom medley because that’s what I had in my cupboard. Definitely a great recipe as is and could be modified for many other things.
I just made this last night. I didn’t feel like running to the store so I used some left over Zinfandel and Zinfandel port. I also didn’t have any beef stock so I use chicken stock and added some concentrated veal demi glacé that I keep on hand I also made my own rough puff pastry. It was delicious!
Absolutely delicious. Thank you so much, Nagi!
Another fantastic recipe Nagi. Made this as the slow cooker option following your recipe. Just added a few parsnips and worcheshire sauce. A beautiful rich sauce with tender meat. Went well wih a potato and parsnip mash to mop up the gravy. Great to know we can’t go wrong with your recipes. Thankyou!!
Very tasty pie. I used red wine and port because I didn’t have any ale (two thirds cab sav and a third port because I like my pies to have a touch of sweetness). Served with mashed potato and family devoured it. Will definitely make again.
Can I use dried shiitake mushrooms instead of porcini?
Absolutely amazing!!! I did make a few changes….
I only had normal beer so I used that. I used homemade chicken stock, swiss mushrooms. I slow cooked it for 4 hours but found it to be a little runny so I added some gravy powder before putting the pastry on and in the oven. It was so good and I will definitely make it again!
Made this last night and it was delicious, This was the best pie ever! So much better than Epic 😄
HI Nagi how long remains of the total beef cook time when u add the Mushrooms to the stew? Cheers
About 15 minutes Sean! N x
Can I slow cook chuck or brisket for this recipe?
Yes Anneliese – I cover that in Note 2 under the recipe! N x
This recipe tastes amazing! I used amber bock as my ale and used regular mushrooms instead of the dried ones. Also doubled the celery and used more beef stock since I like a lot of gravy
That sounds absolutely delicious Jim!! N x
Love this recipe! I have made it with beef and also with elk and it is delicious every time. Thea I you for sharing.😊
With ELK?? Wow!! That’s impressive!! N x
I just made another delicious recipe from you. The Epic Beef Mushroom Pie was absolutely amazing. All your recipes are just wonderful. Thank you so much for sharing. I love Dozier. I check on him all the time!
Loved the flavors…loved the comment that added peas, and will do that next time. Feel the beef needs to cook longer to soften…is there a way to alter this recipe to allow for that?