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Beef and Mushroom Pies Recipe

Beef and Mushroom Pies Recipe

Learn how to make these homemade beef and mushroom pies with buttery, flaky pastry and rich, slow-cooked filling. This easy baking recipe transforms simple ingredients into a comforting meal - perfect for mastering pastry technique while creating the best savory pies that can be prepared ahead and frozen.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
2 hours 30 mins
Serves:
6 individual pies
Overhead shot of golden-brown individual beef and mushroom pies arranged on a rustic wooden board, with one pie cut open revealing the steaming, rich filling inside. The cross-section displays tender chunks of beef and earthy mushrooms bound in a glossy dark gravy. Shot in warm natural light that accentuates the flaky pastry layers and glistening filling. A sprinkling of fresh thyme and a small bowl of additional gravy sits nearby, with steam rising dramatically from the freshly baked pies. The deep browns and caramelized edges contrast beautifully against the creamy interior and backdrop of vintage linen.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">750g stewing beef, cut into 2cm cubes</li> <li class="ingredients-single-item">3 tbsp olive oil</li> <li class="ingredients-single-item">2 medium onions, finely diced</li> <li class="ingredients-single-item">2 celery stalks, finely diced</li> <li class="ingredients-single-item">2 carrots, peeled and diced</li> <li class="ingredients-single-item">300g mushrooms (button or chestnut), sliced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">2 tbsp plain flour</li> <li class="ingredients-single-item">250ml beef stock</li> <li class="ingredients-single-item">150ml red wine (or additional beef stock)</li> <li class="ingredients-single-item">2 bay leaves</li> <li class="ingredients-single-item">2 sprigs fresh thyme (or 1 tsp dried)</li> <li class="ingredients-single-item">1 tbsp Worcestershire sauce</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">450g plain flour</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">100ml ice-cold water</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">6 individual pie dishes (approx. 12cm diameter)</li> <li class="equipment-single-item">Heavy-based casserole dish or Dutch oven</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Pat the beef pieces dry with paper towels - this is crucial for achieving proper browning. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-based casserole dish over high heat until shimmering. Working in batches to avoid overcrowding (which would steam rather than brown the meat), sear the beef until deeply browned on all sides, about 2-3 minutes per batch. Transfer to a plate and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Reduce heat to medium and add remaining tablespoon of oil to the same pan. Add onions, celery, and carrots, cooking until softened, about 5-7 minutes. Add the mushrooms and cook for another 5 minutes until they've released their moisture and started to brown. Add the garlic and cook for 1 minute until fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly (this develops umami flavors). Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste - this will help thicken your gravy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan (these contain incredible flavor). Allow the wine to simmer and reduce by half, about 3-4 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Return the beef to the pan along with any accumulated juices. Bring to a simmer, then reduce heat to very low. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef is fork-tender. The filling should be rich and thickened - if it's too liquid, simmer uncovered for the final 15-20 minutes to reduce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the filling cooks, prepare your pastry. Place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining (these create the flaky layers). The butter must remain cold throughout this process for the best pastry texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Make a well in the center and add the ice-cold water. Using a butter knife, stir until the dough begins to come together. Add a little more water if needed, one teaspoon at a time, but be careful not to make the dough too wet. Gently gather the dough and press together into a ball without kneading (overworking develops gluten, making the pastry tough). </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Divide the dough into two portions - about 2/3 for the bases and 1/3 for the lids. Wrap each portion in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once the filling has finished cooking, remove the bay leaves and thyme stems. Taste and adjust seasoning if needed. Transfer to a large bowl and allow to cool completely before filling the pies. Warm filling would melt the pastry and prevent proper baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). On a lightly floured surface, roll out the larger portion of pastry to about 3-4mm thickness. Cut circles approximately 2cm larger than your pie dishes. Gently press these into your dishes, ensuring there are no air pockets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Fill each pastry case with the cooled beef mixture, mounding slightly in the center but leaving a 1cm border around the edge. Roll out the remaining pastry and cut circles slightly larger than the tops of your dishes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Brush the pastry edges with beaten egg, then place the lids on top. Press the edges together firmly to seal, then trim any excess with a sharp knife. Crimp the edges using your fingers or a fork for decoration and to ensure a good seal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Make a small steam hole in the center of each pie with a knife or the tip of a thermometer. Brush the tops generously with beaten egg for a beautiful golden finish. If you like, you can create decorative patterns on top using any pastry scraps. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Place pies on a baking sheet (to catch any overflow) and bake for 25-30 minutes, or until the pastry is deeply golden and crisp. If the tops brown too quickly, cover loosely with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Allow pies to rest for 10 minutes before serving - this helps the filling to set slightly and prevents a molten-hot first bite. The pies are delicious served with mashed potatoes and green vegetables for a complete meal. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Beef and Mushroom Pies Recipe?

The key ingredients include stewing beef, mushrooms, onions, carrots, celery, beef stock, red wine, Worcestershire sauce, and herbs for the filling. The pastry requires flour, cold butter, salt, and ice water, finished with an egg wash for golden colour.

How to cook Beef and Mushroom Pies Recipe at home?

Learn how to cook Beef and Mushroom Pies by first searing beef cubes until browned, then sautéing vegetables and mushrooms before adding stock and wine. Simmer until tender (1.5-2 hours), then cool. Meanwhile, make buttery pastry, line individual pie dishes, add cooled filling, top with pastry lids, and bake until golden (25-30 minutes).

Can I make these savoury pies ahead of time and freeze them?

Yes, these pies freeze beautifully. You can either freeze the unbaked assembled pies (best option for freshest results) or freeze after baking and cooling completely. When ready to eat, bake frozen unbaked pies at 180°C for 45-50 minutes or reheat baked ones until piping hot.

What's the best cut of beef for making individual meat pies?

Chuck steak, blade, or shin beef are ideal for meat pies as they have good marbling and connective tissue that breaks down during slow cooking, creating tender meat and rich gravy. Avoid lean cuts like sirloin or fillet which can become tough and dry.

How do I ensure my pastry turns out flaky and not soggy?

For flaky pastry: 1) Keep ingredients cold, 2) Don't overwork the dough, 3) Cool the filling completely before assembly, 4) Create a steam hole in the top crust, 5) Bake at the correct temperature, and 6) Consider blind-baking the base for 10 minutes before adding filling.

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This easy baking recipe transforms simple ingredients into a comforting meal - perfect for mastering pastry technique while creating the best savory pies that can be prepared ahead and frozen.", "prepTime": "PT45M", "cookTime": "PT2H30M", "totalTime": "PT3H15M", "keywords": "beef pies, mushroom pies, savory pastry, comfort food, British baking", "recipeYield": "6", "recipeCategory": "Main Course", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "620 calories", "carbohydrateContent": "45 g", "proteinContent": "25 g", "fatContent": "38 g", "saturatedFatContent": "18 g", "cholesterolContent": "120 mg", "sodiumContent": "680 mg", "sugarContent": "4 g", "servingSize": "1 serving" }, "recipeIngredient": [ "750g stewing beef, cut into 2cm cubes", "3 tbsp olive oil", "2 medium onions, finely diced", "2 celery stalks, finely diced", "2 carrots, peeled and diced", "300g mushrooms (button or chestnut), sliced", "3 garlic cloves, minced", "2 tbsp tomato paste", "2 tbsp plain flour", "250ml beef stock", "150ml red wine (or additional beef stock)", "2 bay leaves", "2 sprigs fresh thyme (or 1 tsp dried)", "1 tbsp Worcestershire sauce", "Salt and freshly ground black pepper to taste", "450g plain flour", "225g cold unsalted butter, cubed", "1 tsp salt", "100ml ice-cold water", "1 egg, beaten (for egg wash)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare the beef", "text": "Pat the beef pieces dry with paper towels - this is crucial for achieving proper browning. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-based casserole dish over high heat until shimmering. Working in batches to avoid overcrowding (which would steam rather than brown the meat), sear the beef until deeply browned on all sides, about 2-3 minutes per batch. Transfer to a plate and set aside." }, { "@type": "HowToStep", "name": "Cook the vegetables", "text": "Reduce heat to medium and add remaining tablespoon of oil to the same pan. Add onions, celery, and carrots, cooking until softened, about 5-7 minutes. Add the mushrooms and cook for another 5 minutes until they've released their moisture and started to brown. Add the garlic and cook for 1 minute until fragrant." }, { "@type": "HowToStep", "name": "Build flavor base", "text": "Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly (this develops umami flavors). Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste - this will help thicken your gravy." }, { "@type": "HowToStep", "name": "Deglaze the pan", "text": "Gradually pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan (these contain incredible flavor). Allow the wine to simmer and reduce by half, about 3-4 minutes." }, { "@type": "HowToStep", "name": "Simmer the filling", "text": "Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Return the beef to the pan along with any accumulated juices. Bring to a simmer, then reduce heat to very low. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef is fork-tender. The filling should be rich and thickened - if it's too liquid, simmer uncovered for the final 15-20 minutes to reduce." }, { "@type": "HowToStep", "name": "Make pastry dough", "text": "While the filling cooks, prepare your pastry. Place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining (these create the flaky layers). The butter must remain cold throughout this process for the best pastry texture." }, { "@type": "HowToStep", "name": "Form the dough", "text": "Make a well in the center and add the ice-cold water. Using a butter knife, stir until the dough begins to come together. Add a little more water if needed, one teaspoon at a time, but be careful not to make the dough too wet. Gently gather the dough and press together into a ball without kneading (overworking develops gluten, making the pastry tough)." }, { "@type": "HowToStep", "name": "Rest the dough", "text": "Divide the dough into two portions - about 2/3 for the bases and 1/3 for the lids. Wrap each portion in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again." }, { "@type": "HowToStep", "name": "Cool the filling", "text": "Once the filling has finished cooking, remove the bay leaves and thyme stems. Taste and adjust seasoning if needed. Transfer to a large bowl and allow to cool completely before filling the pies. Warm filling would melt the pastry and prevent proper baking." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Preheat your oven to 200°C (180°C fan/gas mark 6). On a lightly floured surface, roll out the larger portion of pastry to about 3-4mm thickness. Cut circles approximately 2cm larger than your pie dishes. Gently press these into your dishes, ensuring there are no air pockets." }, { "@type": "HowToStep", "name": "Fill the pies", "text": "Fill each pastry case with the cooled beef mixture, mounding slightly in the center but leaving a 1cm border around the edge. Roll out the remaining pastry and cut circles slightly larger than the tops of your dishes." }, { "@type": "HowToStep", "name": "Seal the pies", "text": "Brush the pastry edges with beaten egg, then place the lids on top. Press the edges together firmly to seal, then trim any excess with a sharp knife. Crimp the edges using your fingers or a fork for decoration and to ensure a good seal." }, { "@type": "HowToStep", "name": "Add finishing touches", "text": "Make a small steam hole in the center of each pie with a knife or the tip of a thermometer. Brush the tops generously with beaten egg for a beautiful golden finish. If you like, you can create decorative patterns on top using any pastry scraps." }, { "@type": "HowToStep", "name": "Bake the pies", "text": "Place pies on a baking sheet (to catch any overflow) and bake for 25-30 minutes, or until the pastry is deeply golden and crisp. If the tops brown too quickly, cover loosely with foil." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow pies to rest for 10 minutes before serving - this helps the filling to set slightly and prevents a molten-hot first bite. The pies are delicious served with mashed potatoes and green vegetables for a complete meal." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-02", "reviewBody": "Perfect comfort food on cold evenings! The rich filling and buttery pastry make these pies absolutely irresistible. I made them for my family and they were gone in minutes.", "name": "Winter Comfort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-04-03", "reviewBody": "The pastry truly does melt in your mouth! I was nervous about making my own pastry but the instructions were clear and the result was better than any store-bought version. Worth the effort!", "name": "Amazing Pastry", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sarah O'Connell", "datePublished": "2024-04-07", "reviewBody": "Better than my local bakery! The depth of flavor in the filling is incredible, and I love that you can taste each ingredient. The slow cooking really makes a difference.", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-12", "reviewBody": "My family demolished these in minutes! I added a bit more Worcestershire sauce for extra umami flavor. The gravy thickened beautifully and had the perfect consistency.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Nielsen", "datePublished": "2024-04-15", "reviewBody": "I've made these twice in one week! They freeze beautifully for emergency dinners. The first time I used red wine, the second time just beef stock - both were delicious but the wine version had more depth.", "name": "Make-Ahead Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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