What is the best cut of beef to use for beef and mushroom pot pies?

The best cuts are those suited for slow cooking, such as chuck beef, gravy beef, or brisket. These cuts become tender and develop rich flavor during cooking. Avoid lean cuts like bolar blade roast, as they often dry out and don’t become as tender in a pot pie.

Can I replace dried porcini mushrooms with other types of mushrooms?

Yes, dried porcini mushrooms add a unique earthy flavor, but if you don’t have them, you can use other dried mushrooms or fresh mushrooms like cremini or shiitake. While the flavor will differ slightly, the pie will still be delicious.

How do I adapt the beef and mushroom pot pie recipe for a slow cooker or pressure cooker?

For slow cookers, omit the beef broth and use beef stock cubes. After initial browning, cook on low for 6 hours or high for 3 hours, then add bacon and mushrooms and cook an additional 45 minutes. For pressure cookers, follow the same steps but cook under high pressure for 25 minutes for tender results.

What size dish should I use for making beef and mushroom pot pies?

A dish about 24 x 20 x 4.5 cm or a 20 cm square pan works well, ensuring the filling almost reaches the rim for puff pastry to sit evenly on top. You can also make individual pies in ramekins for personal servings, which reduces baking time.

How can I store leftover beef and mushroom pot pie or prepare the filling ahead?

The filling can be prepared 1-2 days in advance and refrigerated. Both the filling and assembled pies freeze well; just thaw completely before baking. For best results, brush the puff pastry with egg yolk before baking to achieve a golden crust. Leftover filling is also great for stews or served over mashed potatoes.

Beef And Mushroom Pot Pies Recipe With Chunky Savory Filling

Name: Beef And Mushroom Pot Pies
Prep time: 2 h 45 min
Cook time: PT-491128H39M33S
Total time: 2 h 45 min
Cuisine: British
Ingredients: – 20 g dried porcini mushrooms (slices, whole or chopped); – 1 ¼ cups boiled water; – 1 kg chuck beef, cut into 1-inch cubes; – 1 to 2 tablespoons vegetable oil; – 2 garlic cloves, minced; – 1 onion, finely chopped; – 1 celery stalk, finely chopped; – 1 carrot, finely chopped; – 3 carrots, halved lengthwise then cut into chunks; – 1/3 cup flour (any); – 300 ml dark ale (or substitute with red wine, Guinness, or beef stock); – 2 cups beef stock; – 3 sprigs thyme or 1 teaspoon dried thyme leaves; – 2 bay leaves (fresh or dried); – 200 g diced bacon; – 300 to 400 g Swiss brown mushrooms, larger ones halved; – 1 to 2 sheets puff pastry (enough to cover pie); – 1 egg yolk for brushing

Description

🍄 Savor the rich, hearty flavors of Chunky Beef and Mushroom Pie, packed with tender beef and earthy mushrooms for a nourishing meal.
🥧 This classic dish offers comforting savory goodness with a flaky puff pastry top, perfect for family dinners or special occasions.

Ingredients

– 20 g dried porcini mushrooms (slices, whole or chopped)

– 1 ¼ cups boiled water

– 1 kg chuck beef, cut into 1-inch cubes

– 1 to 2 tablespoons vegetable oil

– 2 garlic cloves, minced

– 1 onion, finely chopped

– 1 celery stalk, finely chopped

– 1 carrot, finely chopped

– 3 carrots, halved lengthwise then cut into chunks

– 1/3 cup flour (any)

– 300 ml dark ale (or substitute with red wine, Guinness, or beef stock)

– 2 cups beef stock

– 3 sprigs thyme or 1 teaspoon dried thyme leaves

– 2 bay leaves (fresh or dried)

– 200 g diced bacon

– 300 to 400 g Swiss brown mushrooms, larger ones halved

– 1 to 2 sheets puff pastry (enough to cover pie)

– 1 egg yolk for brushing

Instructions

1-Getting started with beef and mushroom pot pies: Begin by soaking those dried porcini mushrooms in hot water for at least 30 minutes that’s your secret for adding tons of umami. Once they’re ready, strain the liquid and chop the mushrooms to set the stage for a flavorful filling.

2-Season your 1 kg of chuck beef cubes: Season with salt and pepper, then heat 1 to 2 tablespoons of vegetable oil in a heavy pot. Brown the beef in batches to lock in those juices, and set it aside for now. On medium-low heat, cook the minced garlic and finely chopped onion for about 2 minutes, then toss in the finely chopped celery and carrot for another 6 minutes until they soften.

3-Add the carrot chunks and cook for 2 more minutes, stirring in the flour to thicken things up. Pour in 300 ml of dark ale along with 2 cups of beef stock, making sure to stir well so the flour dissolves smoothly. Don’t forget to add the thyme, bay leaves, chopped porcini, and that reserved soaking liquid avoid any grit at the bottom for the best taste.

4-Bring everything to a gentle simmer, cover the pot, and let it cook for about 1 hour and 45 minutes until the beef is tender. In a separate skillet, cook 200 g of diced bacon until it’s golden, then use the drippings to sauté 300 to 400 g of Swiss brown mushrooms until they’re golden too. Mix the bacon back in and stir it all into the stew, simmering uncovered for 15 minutes before letting it cool.

5-Finishing and Baking: Preheat your oven to 200°C (390°F) and pour the stew into a pie dish about 24 x 20 x 4.5 cm so the filling reaches the rim. Cover it with 1 to 2 sheets of puff pastry, brush on the egg yolk for a nice golden finish, and cut a few slits on top to let steam escape. Bake for 30 to 35 minutes until it’s bubbly and the crust is perfect, then let it rest for 5 minutes before digging in.

Notes

🍄 Dried porcini mushrooms bring rich umami flavor; substitute with other dried mushrooms if needed.
🥩 Use slow-cooking beef cuts like chuck or gravy beef to prevent dryness.
⏲️ The filling tastes better when made ahead and refrigerated before baking; puff pastry can be frozen on top and thawed before use.

Prep Time: 15 minutes
Cooking time: 2 hours 30 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Braising, Baking
Cuisine: British

Nutrition

Serving Size: Approx. 392 g
Calories: 578

Keywords: Chunky Beef and Mushroom Pie, Beef Pie, Mushroom Pie, Savory Pie