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Home Collections Winter Warmers

Epic Chunky Beef and Mushroom Pie

By:Nagi
Published:28 Jun '17Updated:15 Feb '20
273 Comments
Recipe v Video v Dozer v

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!

An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

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.

An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

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.

An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

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

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An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

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An EPIC Chunky Beef and Mushroom Pie. Prepare to swoon! recipetineats.com

Epic Chunky Beef and Mushroom Pie

Author: Nagi
Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Main
4.97 from 84 votes
Servings6
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Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.

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:

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. 

Nutrition Information:

Serving: 392gCalories: 578cal (29%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!


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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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273 Comments

  1. Katie S says

    January 24, 2022 at 11:59 am

    5 stars
    5 stars, hands down!

    I made one minor change in terms of the crust. It’s just two of us, and I didn’t want the crust going soggy, so I just baked up the puff pastry on its own, and put it on top of the hot beef and mushroom stew/deliciousness.

    Perfect for a cold winter’s night and relatively easy as well!

    Reply
    • Nagi says

      January 25, 2022 at 6:53 pm

      I make my quick chicken pie like that too Katie – it’s delicious! N x

      Reply
  2. Daya Shamsuddin says

    January 2, 2022 at 5:54 pm

    5 stars
    My Husband and I recently had a New Year Challenge where whoever has the least cooking experience (which is him obviously) has to make pie BLINDFOLDEDLY. He cooked only by following my verbal instructions.

    It was his first time making pie but it just turns out soo perfect! We even bring it to our pie-lover friends to be the judge and he got 9.9 & 10 points for that recipe!

    Since we’re a Chilli, Mushroom & Cheese lover, we added finely chopped chilli, loads and loads of extra mushrooms & shreded cheese in the recipe and its just HEAVEN!

    This is soo Restaurant-worth kind of recipe!

    Thank you for this AMAZING RECIPE, NAGI! You just made a blindfolded man with 5% cooking experience looks like a real deal! 😂😂

    We love ya! ♥️

    Reply
    • Nagi says

      January 4, 2022 at 2:59 pm

      That’s classic!! Wish I could have seen photos! N x

      Reply
  3. Isobel says

    November 24, 2021 at 8:43 pm

    5 stars
    Made this for my grandparents and it went down a treat (They love a pie and mash)!
    How can we turn left overs into the also epic ragu? Should we just add passata, red wine and stir it through? I just don’t think the meat itself needs to be cooked much longer…
    Thanks Nagi! ❤️

    Reply
    • Greg M says

      December 1, 2021 at 10:43 am

      Spot on recipe – I took some liberties with a few ingredients (peas, tiny fingerling potatoes, a dash of tomato paste) but the results were superb.

      Reply
  4. Merav says

    November 16, 2021 at 10:57 am

    5 stars
    We just made this recipe (without bacon for religious reasons. It was not missed by pork-eating people!) and it was absolutely delicious. Thank you!

    Reply
  5. Madison says

    November 2, 2021 at 12:56 am

    5 stars
    This might be my new favorite meal! So so so yummy with such a rich and flavorful filling!

    Reply
    • Nagi says

      November 3, 2021 at 8:49 am

      I also love a good pie Madison! Enjoy! N x

      Reply
  6. Violet Ho says

    October 3, 2021 at 9:38 pm

    I cooked this recipe today. Delicious.
    But one problem I encountered- beef stew was thick. However when it was in the pie. Upon completion. Gravy becomes runny- very watery.

    Reply
  7. shell says

    September 21, 2021 at 8:08 pm

    5 stars
    Was just incredible. I followed the recipe but i should have added a bit more stock. Amazing flavours

    Reply
  8. Charlene says

    August 24, 2021 at 9:23 pm

    5 stars
    This was really easy using a pressure cooker! I added peas to sneak in more kid-friendly veggies so had to add more flour because the peas held so much moisture. Also added Worcestershire sauce for a bit of tang. I used a 9” pie dish so I changed the portion to 3 serves (enough for 4), blind baked my shortcrust pastry first before filling the pie and covering with the puff pastry. Will definitely make this again!

    Reply
  9. Christine Grieves says

    August 17, 2021 at 8:15 pm

    5 stars
    Absolutely fabulous as it worked like a dream & so tasty!!

    Reply
  10. Rhiannon says

    July 22, 2021 at 6:02 pm

    5 stars
    Nagi, your recipes never fail to impress! Absolutely loved this pie – I used red wine and shitake mushrooms instead of porcini, also used portabello mushrooms! I strained the gravy and reduced it separately so I didn’t over cook the meat and it turned out amazing!

    Reply
  11. Alice says

    July 21, 2021 at 8:16 am

    5 stars
    This pie was delicious, and foolproof! I cooked this in a dutch oven and, based on the previous comment regarding soggy pastry, I cooked a sheet of puff pastry in the oven separately while the filling thickened – then served as a ‘deconstructed’ pie. Placed filling in bowls and square of puff pastry on top. A bit different, but still delicious!

    Reply
  12. Raven says

    July 17, 2021 at 7:48 pm

    This was my first attempt at cookong a pie ever, and whilst the filling tasted beautiful, the puff pastry came out soggy and dreadfully undercooked. I used a reduced fat Pampus brand of pastry and followed the paket directions. The filling was cooled down and was warm when I put the pastry on top. Can you please give me any tips on where I might of gone wrong?!

    Reply
  13. Kara says

    July 14, 2021 at 4:22 pm

    5 stars
    Delish!! Absolutely make again!!! I used Shitake’s instead of porcini (that’s what I had) & it was awesome – now to make it with porcini 🙂. Thanks Nagi (& Dozer) for all your wonderful recipes!

    Reply
  14. Tahnee says

    July 14, 2021 at 11:49 am

    with the pressure cooker instructions, do i cook it all for 25 minutes on high or 25 minutes on high then add mushroom and bacon? if so is that for another 25 minutes?

    Reply
  15. Sharon Louise Fairclough says

    July 12, 2021 at 9:50 pm

    5 stars
    Just cooked this recipe, absolutely delicious! Had it with mash potatoes, so good! Everyone went for seconds. I couldn’t get porcini mushrooms so used shiitake. Worked well. Such a simple recipe and full of flavor. Love it! Already looking forward to leftovers tomorrow 🙂 Thanks Nagi and Dozer XX

    Reply
  16. Michelle T. says

    July 4, 2021 at 2:29 am

    5 stars
    I made your eggplant parmigiana tonight and it was amazing delicious! What a spectacular recipe filled with robust flavors and healthy ingredients. Thank you!

    Reply
  17. Alyse Harvison says

    June 25, 2021 at 10:50 am

    Love you Nagi- If i reduce this down a bit can I put it into 6 smaller pies?

    Reply
    • Nagi says

      June 25, 2021 at 9:00 pm

      Hi Alyse! If you have a look at the Meat Pies recipe (which makes individual pies) then you’ll get an idea of how much meat/filling you need to make X individual pies. 🙂 Hope that helps! N x https://www.recipetineats.com/meat-pie-recipe/#wprm-recipe-container-36524

      Reply
  18. Jason S says

    May 22, 2021 at 11:21 am

    5 stars
    Holly molly!!! Best pie ever eaten hands down, let alone made at home!!.
    Soo good 😋

    Reply
  19. Sarah D says

    May 3, 2021 at 3:44 pm

    5 stars
    Already a dried porcini fan, I just had to make this & it tastes as amazing as anticipated… A++++
    I did the slow cooker version and it came out beautifully. Thank you for another winner

    Reply
  20. Natalie says

    May 2, 2021 at 9:35 pm

    5 stars
    AMAZING!! Soo deliciously tasty…I’ll definitely be making this one again. I had to change the recipe to be gluten free and it was still incredible! So much flavour!

    Reply
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