Fall apart, ultra tender chunks of beef, bursts of fresh mushroom smothered in the most incredible gravy and topped with flaky, golden puff pastry. My friends, this is not just another beef pie. This is an EPIC Chunky Beef and Mushroom Pie with a little secret ingredient that takes this to the next level!
This is the sort of food that makes me do the happy dance. Literally. I took a massive spoonful and was jumping up and down with glee. It was everything I had hoped it would be, and more.
Non foodies will find it hard to understand the elation you feel when you make something that is this good. I mean, gravy even in its most basic form (and anything you smother in gravy) is fantastic.
But with this Chunky Beef and Mushroom Pie, with just one bite, you know it’s a step up from the usual pie. You may not be able to put your finger on it, but you know there’s something different about it – just better.
This is the secret ingredient – Dried Porcini Mushrooms. Just a tiny amount adds a punch of savouriness and earthiness – in posh foodie language, it adds umami.
Gourmet ingredient? Yes. But:
a) you don’t need much, just 20g/0.7 oz and the soaking liquid forms part of the braising liquid; and
b) ALDI SPECIAL BUY *** ALDI SPECIAL BUY *** ALDI SPECIAL BUY!!!!
About 5 years ago, back when I was in corporate, a group of my colleagues were talking animatedly about the ALDI Special Buys for that week (which, from memory, was ski gear at insanely good prices). There they were, a group of professionals, all dressed up in suits and heels and I couldn’t believe that they were so excited about it that they lined up at ALDI just to get the deal!!
What the????
I had clearly missed the ALDI train. I am now a firm regular on the ALDI train.
Nowadays, whenever one of my foodie friends come across an awesome ALDI deal, we send out a group text. “OMG!!! Luv-a-Duck only $12!!!” “I found lobster tails at ALDI. LOBSTER TAILS!!!!!” “Bargain Bonds at ALDI, OMG, I got stacks!!” (OK, the last one is not food, but yes it has happened. Or maybe it was Calvin Klein, I can’t remember.)
(And yes, there are always lots of caps and exclamation marks).
And this weeks’ ALDI Special Buys including things that are right up my alley – GOURMET COOKING INGREDIENTS! Truffles, gold leaf gelatine, Dutch Cocoa (bakers, take note!), and one of my favourite secret ingredients: dried porcini mushrooms. <3
Dried Porcini Mushrooms are like a secret weapon stock. And I used it to make this Chunky Beef and Mushroom Pie because it makes the most incredible gravy sauce ever.
Topped with some flaky, golden puff pastry (yes, I know it looks crazy yellow but that’s how it comes out if you brush with egg yolk)……and that moment when you break through that pastry to reveal the tender, fall apart beef and the smell of that savoury extra-tasty-gravy….
Well, let’s just say you should prepare to swoon.
Or do as I did. Do a happy dance! – Nagi xx
MORE COSY PIES
- Chicken Pot Pie
- Cottage Pie (beef)
- Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
- Fish Pie
- Leftover Turkey Pot Pie with Garlic Bread Topping
- Browse all cosy Winter Warmers
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Epic Chunky Beef and Mushroom Pie
Ingredients
- 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
- 1 ¼ cups / 312 ml boiled water
- 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
- 1 – 2 tbsp vegetable oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 celery , finely chopped
- 1 carrot , finely chopped
- 3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
- 1/3 cup flour (any)
- 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 bay leaves , fresh or dried
- 200 g / 7 oz bacon , diced
- 300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
- 1 – 2 sheets puff pastry (enough to cover pie)
- 1 egg yolk
Instructions
- Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
- Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
- Add flour and stir through.
- Add ale, beef stock, and stir to dissolve the flour.
- Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
- Cook for 1 hr 45 minutes or until beef is tender. (See video)
- Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
- Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
To cook:
- Preheat oven to 200C/390F.
- Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8″ (1.5L / 1.5 Qt) – see Notes for more conversions.
- Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
- Rest for 5 minutes before serving!
Recipe Notes:
Nutrition Information:
Today’s recipe is brought to you courtesy of ALDI Australia! Made using Dried Porcini Mushrooms which are one of many gourmet cooking ingredients that will be available as part of this weeks’ ALDI Special Buys which are available from today, Wednesday 28 June 2017, until sold out. Hurry! 😉
WATCH HOW TO MAKE IT
EPIC Chunky Beef and Mushroom Pie recipe video!
LIFE OF DOZER
Always happy. Playing. Sleeping. Or eating. i.e. Always happy.
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Hi Ngai!!
My husband and I love your recipes! Just made the Apple crumble one and now got the beef and mushroom pie filling in the slow cooker ready for tomorrow’s dinner. Just wondering is it possible to later the bottom of the pan with puff pastry too? How would you go about it? Do I need to blind bake? Make holes down the bottom?
Sorry! Nagi**
Fat preggo fingers.
Hi Jenn, puff pastry would go slightly soggy on the bottom – even after blind baking. You could make a shortcrust for the bottom (I personally think that’s your best bet) and blind bake before adding the filling 🙂 N x
Our corporate caterer bought in a pie (very unusual) and everyone was saying OMG what is that flavour, how are the mushrooms so delicious!
I searched for a recipe with the ingredients & this recipe came up. I knew when I saw it and the secret ingredient it had to be it.
Went home and made it that night Now making this for the 2nd time, hubby said best pie he’s ever had & for most Aussies that’s a lot.
Served on potato & sweet potato mash with green beans and nice big piece of puff on the top. Last time when there wasn’t enough pastry left for the left overs, I put the mash then filling & beans in ramekins, topped W slices of frozen garlic bread and put in oven – excellent.
I don’t like thyme or bay leaves, used rosemary, parsley, red wine beer, chicken stock and started it with anchovy oil. The Porcini is worth it if you can.
That’s great Li!! I’m so glad you enjoyed it! N x
I made this recipe into mini pies and it was delicious! I added red wine instead of Guinness and also used mixed dried mushrooms to replace the Porcini’s, I will definitely make them again. Thanks so much for sharing!
Sounds like you nailed it Heather! N x
Hi Nagi. I made this recipe the other night and it was a smash hit! I made individual pies in my Kogan Deep Dish Pie Maker – best $39 I ever spent! Added a bit more red wine (less stock) and 2 tblsp of Tomato Sauce. Will become a regular recipe over winter. Thank you!
You’re so welcome David, I’m so glad you loved it!! N x
Thanks for this wonderful recipe. Had to sub porcini mushroom with dried shiitake, but still delicious!
Sounds great Francene!! N x
Is it possible to add a shortcrust pastry bottom with flaky pastry top?
Made ten small pies from this recipe today…….it was soooooo good. Very tasty. Will definitely make again..
YUM! Perfect Margaret! N x
Hi Nagi,
Am I able to use regular mushrooms? I live on a remote island with only one type of mushroom available in the supermarket.
Yes definitely Vicki!!
Hi Nagi! I wish I could give this beef and mushroom pie 10 stars. You are right this is epic, especially with the porcini mushrooms. When I saw how thick and creamy the gravy developed, I had to add russet potatoes to my pie. Definitely a company quality meal to make for family. Thanks again for another great recipe. Tomorrow night I’m going to attempt the chicken stroganoff. I’ll let you know how that turns out for me.
Wahoo! I’m so happy you loved it Anne, enjoy the strog! N x
Loved the flavor and texture of porcini mushrooms! Good, solid stew.
Dozers is sooo cute.
This is the most delicious meat pie I’ve ever eaten. Definitely will be making it again and again.
YESSS!!! That’s great Michele!
Hi Nagi
Can I bake this pie with puff pastry at the bottom then add the filling and top with puff pastry
Hi Cynthia, I find puff a little flimsy and may not hold up to the pie filling – N x
My husband, son and I enjoyed this last night. Will definitely make again. Good use of the Guinness I had around!
Perfect Gayle!
I don’t understand why the beef was divided into halves, but no note of that was made when putting everything together. Why did it have to be divided?
Hi Lynette, you cook it in two batches to get a nice golden colour on it (colour = flavour). If you put all the beef into the pan at one time, you’ll reduce the temperature of the pot and your beef will stew rather than sear – N x
What wonderful flavor! I and my friends loved this beef pie. I will definitely make this recipe again. THANKS
Wahoo, that’s awesome Dottie!
Hands down the BEST beef and mushroom pie I’ve ever eaten! Made it on our girl’s getaway this weekend. These ladies are all foodies and couldn’t stop raving! Only thing different was I added a a “healthy” shot of port which for me personally gave it added richness and depth of flavour! Thank you Nagi for an amazing recipe! Making it for a dinner party next week again.
Woot!!! Thanks Sharon!
I cook for two, but love comfort food like this. A solution for me has been to make small servings and freeze. I would like to make the pies in mini loaf pans and freeze. Should I freeze before baking or after? Will the puff pastry stand up to freezing. I could just freeze the meet mixture in small amounts and make the pies individually. It seems though that it would be more convenient to have it frozen with the pastry . Any thoughts?
Hi Nancy, you can wrap in cling wrap then freeze cooked pies, thaw then reheat in oven at 180C/350F for 20 minutes until centre is piping hot. Can also freeze pies once filled and topped with raw uncooked puff pastry – N x
Hi Nagi,
Love your blog and have made lots of your recipes with success.
For this recipe it says 1 celery . Do you mean the whole bunch or just one stalk.
Thanks
Helen
Hi Helen, 1 stalk here – N x
This is an amazing pie! And the most amazing thing is the week I discovered this recipe the dried mushrooms were in Aldi. I stocked up and will make this again and again. So good.
This is one of the best beef pie recipes I have ever made. It is flavoursome, juicy and just delicious. I make it into individual meat pies and all the kids love them – which is always a bonus!
WINNER! That’s fantastic Elizabeth!