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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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!
I make my quick chicken pie like that too Katie – it’s delicious! N x
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! ♥️
That’s classic!! Wish I could have seen photos! N x
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! ❤️
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.
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!
This might be my new favorite meal! So so so yummy with such a rich and flavorful filling!
I also love a good pie Madison! Enjoy! N x
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.
Was just incredible. I followed the recipe but i should have added a bit more stock. Amazing flavours
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!
Absolutely fabulous as it worked like a dream & so tasty!!
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!
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!
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?!
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!
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?
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
I made your eggplant parmigiana tonight and it was amazing delicious! What a spectacular recipe filled with robust flavors and healthy ingredients. Thank you!
Love you Nagi- If i reduce this down a bit can I put it into 6 smaller pies?
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
Holly molly!!! Best pie ever eaten hands down, let alone made at home!!.
Soo good 😋
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
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!