I was thrilled when my client agreed to do a classic beef and mushroom pie with ale for a recent recipe development project. I’ve wanted to make a classic recipe for a while. Winter is on its way, so all the comfort food rolls in with it. I’ve added a few chunky vegetables and a dark beer to the filling. You can use stout or any dark ale you like. It adds a lovely richness. You can however replace it with more beef stock if you prefer. I have adorned these pies with flaky puff pastry, arguably the best part.
I developed this umami-laden beef and mushroom pie to pair with the MAN Family Wines Bosstok Pinotage which is smooth and delicious. It’s the perfect wine to drink now with something meaty and comforting preferably next to the fire.
*Cooks notes – The filling can be made in advance and baked into a pie when you want to serve it. It can be made into one larger pie, or 2 medium pies or 6 individual pot pies.
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Recipe – serves 4 – 6
PrintBeef & mushroom pie
A delicious and hearty classic beef and mushroom pie recipe with ale or stout.
Ingredients
15gms / 0.53oz dried porcini mushrooms rehydrated in 300ml / 10.14 fl oz boiling water
1kg / 2lb beef chuck cut into bite-size cube
Olive oil to fry
1 onion finely chopped
1 medium carrot finely chopped
1 celery stalk finely chopped
4 cloves of garlic, crushed
250ml / 1 cup stout beer or dark ale (optional)
60ml / ¼ cup flour
2 cups of good quality beef stock
2 medium carrots diced
3 bay leaves
4 – 5 thyme stalks
250gms / 8.82oz brown button mushrooms such as portobello cut into quarters
Olive oil to fry
1 teaspoon Worcestershire sauce (optional)
Salt and pepper
1 – 2 tsp of finely chopped parsley (optional)
1 – 2 sheets of puff pastry cut to the size of your pie dish.
Instructions
Take the meat out of the fridge and bring it to room temperature for about an hour and ensure that the meat is patted dry with a paper towel. Cut all the vegetables and set them aside. Soak the dried porcini mushrooms in boiling water to rehydrate.
Heat a good splash of olive oil into the base of a heavy-lidded casserole pot. Cook the meat in batches over high heat until browned on all sides. Set aside.
Add another splash of olive oil if necessary and fry the finely chopped onion, carrot and celery for about 5 minutes over medium to low heat until softened. Stir regularly to ensure the bits don’t burn on the bottom of the pan. Add the garlic and fry for a minute.
Add the beer if you are using it at this time and allow it to simmer until most of the liquid has cooked off. Then add the flour and stir until it has thickened. Now add back the browned meat, the stock, the diced carrots and the bay and thyme. Season well with salt and pepper.
Remove the porcini from the water and chop up and add to the casserole along with the mushroom stock it has made. Bring to a simmer and then cook the dish covered over low heat for an hour.
After an hour, remove the lid and carry on cooking the meat for another 30 minutes or so, stirring occasionally allowing the sauce to thicken.
Heat a nonstick frying pan and add a splash of olive oil. Pan-fry the quartered mushrooms until golden on the outside but still fairly firm. Add the Worcestershire sauce, salt and pepper and toss them around before adding all to the beef casserole. Stir the mushrooms through and then carry on cooking the dish uncovered for a further 30 minutes. By this time the meat should be very tender. Add the chopped parsley.
If you are making this in advance you can allow this to cool until you need to use it (lid on) or go ahead and fill your pie dish with the filling. Take your frozen puff pastry out of the freezer about 15 minutes before you need to and allow it to thaw at room temperature. It is easier to cut pastry that is still partially frozen. Drape the pastry over your pie, crimp the edges and cut out decorative shapes with any remaining scraps.
Ensure that your oven is preheated to 180C / 350F and once at temperature, bake your pie for 20 – 25 minutes until golden brown.
Keywords: beef pie, pie, mushroom, ale, stout, recipe
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