Name: Beef and Mushroom Pie
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Comfort Food
Ingredients: 1.5 lbs beef chuck or stewing beef; 10 oz cremini or button mushrooms, sliced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups beef stock or broth; 1/2 cup red wine (optional); 1 tbsp fresh thyme leaves; 1 bay leaf; 2 tbsp olive oil; 2 tbsp unsalted butter; Salt and pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

If you’re craving comfort food that feels like a warm hug, this Beef and Mushroom Pie delivers in every bite. With its golden, buttery crust and hearty filling, it brings together rich, savory beef and earthy mushrooms in a luscious gravy. It’s the kind of meal that turns a regular night into a cozy celebration.

Perfect for fall and winter evenings, this pie is a classic that never goes out of style. The deep umami flavors and flaky pastry make it irresistible, whether you’re serving it at a Sunday dinner or simply indulging on a weeknight. It’s filling, satisfying, and guaranteed to have everyone reaching for seconds.

What Kind of Puff Pastry Should I Use?

Look for all-butter puff pastry if you want the richest, flakiest result. Store-bought is perfectly acceptable, and it saves a lot of time. Just be sure to thaw it properly in the fridge before using. If you’re feeling ambitious, homemade puff pastry can take this dish to the next level, but the filling is the real star here, so don’t stress it too much.

Ingredients for the Beef and Mushroom Pie

Beef Chuck or Stewing Beef
This is the base of your pie’s hearty filling. It becomes incredibly tender when slow-cooked.

Mushrooms
Cremini or button mushrooms add a deep, earthy flavor and soak up the sauce beautifully.

Onions
A must for depth and a touch of sweetness. Caramelizing them slightly brings out even more flavor.

Garlic
For a savory kick that blends beautifully with the beef and mushrooms.

Flour
Helps thicken the sauce so the filling holds up inside the crust.

Beef Stock or Broth
A key component in building a rich, flavorful gravy.

Red Wine (optional)
Adds depth and a touch of acidity that balances the richness of the dish.

Fresh Thyme and Bay Leaf
Infuse the sauce with herbal aroma.

Butter and Olive Oil
Used for sautéing and layering flavors.

Salt and Pepper
Essential for seasoning the meat and overall dish.

Puff Pastry Sheets
Your crisp, golden crown. Make sure it’s cold when you place it over the hot filling.

Egg Wash
For that glossy, golden-brown finish on your crust.

How To Make the Beef and Mushroom Pie

Step 1: Sear the Beef

Start by seasoning your beef chunks generously with salt and pepper. In a large pot or Dutch oven, heat a mix of olive oil and butter over medium-high heat. Sear the beef in batches until browned on all sides. This caramelization brings out flavor, so don’t rush it. Once browned, transfer the beef to a plate.

Step 2: Sauté the Aromatics

In the same pot, lower the heat slightly and add a bit more butter if needed. Add diced onions and cook until soft and golden, about 5-7 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms and cook until they release their moisture and start to brown. This step intensifies their earthy flavor and keeps the filling from becoming watery.

Step 4: Build the Gravy

Sprinkle flour over the mushroom mixture and stir well to coat everything. Cook the flour for 1-2 minutes to eliminate the raw taste. Gradually pour in the beef stock and red wine (if using), stirring constantly to avoid lumps. Return the beef to the pot and add thyme and a bay leaf. Simmer covered for about 1 to 1.5 hours, until the beef is fork-tender and the sauce is thickened.

Step 5: Preheat the Oven and Prepare the Dish

Preheat your oven to 400°F (200°C). Transfer the filling to a baking dish and let it cool for about 10 minutes. This step prevents the pastry from melting before baking.

Step 6: Add the Puff Pastry

Roll out your puff pastry if needed and place it over the cooled filling. Trim the edges and press the pastry to the sides of the dish. Cut a few slits in the top to allow steam to escape. Brush with egg wash for a golden finish.

Step 7: Bake to Perfection

Bake for 25-30 minutes, or until the pastry is deeply golden and puffed. Let the pie sit for 5-10 minutes before serving so the filling can settle.

How to Serve and Store This Beef and Mushroom Pie

This pie is best served hot, straight from the oven, with a side of buttery mashed potatoes, roasted vegetables, or even a crisp green salad to balance the richness. A spoonful of extra gravy never hurts, either. For a cozy dinner party, pair it with a glass of red wine to echo the flavors in the filling.

To store leftovers, let the pie cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F until the pastry crisps back up and the filling is heated through. You can also freeze individual portions in airtight containers for up to 2 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I make this pie vegetarian?

Simply swap the beef for more mushrooms or a meat substitute like lentils or textured vegetable protein. Use vegetable broth instead of beef stock, and you’re all set.

Can I use shortcrust pastry instead of puff?

Yes, shortcrust works well and gives a sturdier, more biscuit-like crust. It’s a great alternative if you prefer less flakiness or want something a bit more rustic.

Do I have to use wine in the recipe?

Not at all. You can skip the wine and use more beef stock or a splash of balsamic vinegar for depth. The wine adds richness, but it’s not essential.

What’s the best way to thicken the filling?

Flour is typically enough, but if your filling is still too loose, let it simmer uncovered for a few more minutes before adding to the baking dish. You can also stir in a cornstarch slurry if needed.

Can I make this ahead of time?

Yes! You can prepare the filling a day in advance and refrigerate it. Just top with puff pastry and bake when ready to serve. This makes it perfect for entertaining.

What kind of beef is best?

Beef chuck is ideal because it becomes tender with slow cooking. Avoid lean cuts—they tend to dry out and lack the richness you want in this pie.

Want More Savory Pie Ideas?

If this Beef and Mushroom Pie made your kitchen smell like heaven, you’ll definitely want to try these other comforting favorites from Life with Jam:

Chicken Pot Pie Bake with Cheddar Bay Biscuits is a creamy, crowd-pleasing twist on the classic.
Cheesy Beef Chimichangas if you’re craving something handheld with a crispy edge.
Slow Cooker Garlic Butter Beef Bites & Potatoes for the easiest tender beef dinner.
One Pot Creamy Beef and Garlic Butter Pasta to enjoy cozy beef flavors in pasta form.
Creamy Cheesy Garlic Butter Rigatoni with Savory Beef when you want extra indulgence.

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life with Jam on Pinterest

Tried it? Let me know how yours turned out in the comments. Did you add a splash of cream to the filling or try a homemade crust? I love hearing your variations, and your feedback helps others too!

Got questions? Ask away—let’s make pie night even better.

Beef and Mushroom Pie

Author: Jam Scott
Total Time: 2 hours 5 minutes
Yield: 6 servings

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Description

This Beef and Mushroom Pie is a savory comfort dish with tender beef chunks, earthy mushrooms, and a rich gravy encased in golden, flaky puff pastry. Perfect for cozy dinners or cold nights, it’s a meal that satisfies on every level.