What cuts of beef work best for making beef and mushroom pot pies?

Slow-cooking cuts like chuck, brisket, or gravy beef are best for beef and mushroom pot pies. These cuts become tender and flavorful during long cooking times. Avoid leaner cuts such as bolar blade roast, as they can dry out and become tough.

Can I use dried mushrooms instead of fresh ones in this recipe?

Yes, dried mushrooms can be used as a substitute for fresh ones. Dried porcini mushrooms are a popular choice because they add a deep, earthy umami flavor. Rehydrate them in warm water before adding to the recipe, and consider saving some soaking liquid to enhance the sauce.

How do I cook the filling for beef and mushroom pot pies in a slow cooker or pressure cooker?

For a slow cooker, brown the beef first, then add vegetables, stock cubes, and liquid. Cook on low for 6 hours or high for 3 hours. For a pressure cooker, use similar steps but pressure cook on high for 25 minutes to achieve tender meat quickly. Add mushrooms and bacon near the end in either method for best texture.

Can I prepare the beef and mushroom pot pie filling ahead of time?

Yes, the filling can be made a day ahead and refrigerated, which often improves the flavor. You can also freeze the filling raw or topped with uncooked puff pastry. Thaw before baking, and brush the pastry with egg yolk for a golden finish.

What can I use as an alternative if I don’t have puff pastry for the pot pie topping?

If puff pastry is not available, mashed potatoes make a great topping for beef and mushroom pot pies. Spread a layer of creamy mashed potatoes over the filling before baking to create a comforting, hearty crust.

Beef And Mushroom Pot Pies Recipe With Chunky Savory Filling

Name: Beef And Mushroom Pot Pies
Prep time: 2 h 15 min
Cook time: PT-492007H22M48S
Total time: 2 h 50 min
Cuisine: British
Ingredients: – 20 g dried porcini mushrooms (slices, whole, or chopped); – 1 ¼ cups boiled water; – 1 kg chuck beef, cut into 2.5 cm 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 type); – 300 ml dark ale (or substitute with red wine, stout, or more beef stock); – 2 cups beef stock; – 3 sprigs thyme or 1 teaspoon dried thyme leaves; – 2 bay leaves, fresh or dried; – 200 g bacon, diced; – 300 to 400 g Swiss brown mushrooms, larger ones halved; – 1 to 2 sheets puff pastry (enough to cover the pie); – 1 egg yolk

Description

🥧 Enjoy a hearty and comforting Chunky Beef and Mushroom Pie packed with rich, savory flavors perfect for any occasion.
🍄 This recipe combines tender beef, earthy mushrooms, and flaky puff pastry to create a satisfying and delicious meal.

Ingredients

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

– 1 ¼ cups boiled water

– 1 kg chuck beef, cut into 2.5 cm 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 type)

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

– 2 cups beef stock

– 3 sprigs thyme or 1 teaspoon dried thyme leaves

– 2 bay leaves, fresh or dried

– 200 g bacon, diced

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

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

– 1 egg yolk

Instructions

1-Soak the 20 g dried porcini mushrooms in 1 ¼ cups boiled water for 30 minutes, then strain and chop, saving the liquid.

2-Brown the 1 kg chuck beef in 1 to 2 tablespoons vegetable oil in batches, and set it aside.

3-Cook 1 finely chopped onion and 2 minced garlic cloves for 2 minutes, then add 1 finely chopped carrot and 1 finely chopped celery stalk, cooking for 6 more minutes.

4-Stir in the carrot chunks (from the 3 carrots) and cook for 2 minutes, followed by 1/3 cup flour.

5-Add 300 ml dark ale and 2 cups beef stock, stirring well, then mix in 3 sprigs thyme, 2 bay leaves, the chopped porcini, reserved soaking liquid, and browned beef. Simmer covered for 1 hour and 45 minutes.

6-In another pan, cook 200 g diced bacon until golden, keep the drippings, and use them to cook 300 to 400 g Swiss brown mushrooms until golden. Add the bacon back and combine with the stew, simmering uncovered for 15 minutes.

7-Cool the filling, pour it into a pie dish, cover with 1 to 2 sheets puff pastry, brush with 1 egg yolk, and cut slits for steam.

8-Bake at 200°C for 30 to 35 minutes until golden, then let it rest for 5 minutes.

Notes

🍄 Dried porcini mushrooms add an earthy depth but can be substituted or omitted.
🥩 Use slow-cooking beef cuts like chuck or brisket for tender results.
🍰 Filling tastes even better when made ahead and can be refrigerated overnight.

Prep Time: 30 minutes
Cooking time: 1 hour 45 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Braising, Baking
Cuisine: British

Nutrition

Serving Size: About 392 g
Calories: 578

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