Homemade beef and mushroom pie

If you want something that’s both filling and comforting, try this amazing homemade beef pie. With chunks of tender meat, a good mix of veggies and of course the perfect amount of mushroom, this recipe will become and instant hit with absolutely everyone.

Although this recipe is perfect on its own, it’s also super versatile so don’t be afraid to add in some more veggies to get rid of any leftovers, or even take out some ingredients that you just aren’t a fan of. Serve it up on its own or with a side of baked or mashed potatoes for an even bigger meal. Enjoy!

Ingredients

• 20g dried porcini mushrooms, slices, whole or chopped
• 310ml boiled water
• 1kg chuck beef, cut into cubes
• 1-2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1 carrot, finely chopped
• 3 carrots, halved lengthwise then cut into 1.5cm chunks
• 1/3 cup plain flour
• 300ml dark ale, red wine, Guinness or more beef stock
• 500 ml beef stock
• 3 sprigs thyme
• 2 bay leaves, fresh or dried
• 200g bacon, diced
• 300-400g Swiss brown mushrooms, larger ones halved
• 1–2 sheets puff pastry
• 1 egg yolks

Method

1. Place porcini in bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini. Season beef with salt and pepper.
2. Heat 1 tbsp oil in large heavy based pot. Add half beef and brown all over. Remove and repeat with remaining beef. Set beef aside.
3. Turn stove down to medium low. Add more oil to pot. Cook onion and garlic for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet. 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 and cooked beef. Increase heat 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.
4. Meanwhile, cook bacon in fry pan 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 pan, toss to coat mushrooms, then stir through stew. Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
5. Preheat oven to 200C. Pour stew into pie dish, even out surface. Top with puff pastry, brush with egg yolk. Cut slits in surface then bake for 30–35 minutes until deep golden and filling is piping hot in the middle. Rest for 5 minutes. Serve.