Beef & Mushroom Pie
Super Simple Beef Pie Recipe
4 - 6
2 hrs 30 mins
Fall-apart, tender chunks of delicious beef, bursts of fresh mushrooms, and flaky golden puff pastry. This hearty, budget-friendly family pie tastes exactly like what you'd expect to get at your favourite bakery.
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1kg Quality Mark chuck steak
250g button mushrooms
2 tbsp white flour
3 cups beef stock
1/4 cup tomato paste
4 sprigs fresh thyme
3 tbsp oil
A pinch of salt
A pinch of black pepper
1 and 1/2 cups white flour
A pinch of sea salt
chopped into cubes and cold
1/4 cup water
1 tbsp milk
To Make Beef Filling
To Make Pastry
To Assemble Pie
Preheat oven to 180°C.
Cut beef into 2.5cm-3cm cubes.
Season with salt and pepper, add 2 tbsp oil, and mix well.
Heat a large frypan over a medium-high heat.
Brown the beef in 2 or 3 batches.
Remove each batch and place in casserole dish.
Reduce heat in the pan, add a little oil, add onion and mushrooms, cook for 1–2 mins, and stir occasionally.
Sprinkle in the flour and stir until the onion and mushrooms are coated.
Gradually pour in stock and add the tomato paste, stirring well.
Add the herbs, stir until the mixture boils.
Add to the casserole dish, stir to combine.
Cover the casserole dish, place in oven, and cook until the beef is very tender.
Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Cool the beef mixture, at least until the steam has evaporated, or cool it completely if time allows.
Nutrition Information per Serving (g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)