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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We really loved this recipe. I did cook everything in the slow cooker as I was making it late at night, the meat was so tender.
I’m so glad you loved it Sheila!
Love your recipes Nagi. Just a heads up for Instant Pot users – mine did not like this recipe at all! There were multiple ‘burn’ errors – I think the flour made everything stick a bit, so maybe it would be better to thicken it after the pressure cook was done? Great flavours anyway, but a bit stressful!
Yup it’s the flour. That will get you the urn every time. What you’ll need to do is cook the other ingredients in the IP, then make a roux mixed with about 1 cup of cooking liquid, beef broth, water or wine and add that to the IP, on simmer setting until it is nice and thick.
Hope that helps everyone
Oh no!!!! I’ll have to look into this!
Hi, made this dish in pressure cooker tonight with bowler blade. Worked out well. cooked meat in two large pieces for 45mins and then shredded when adding mushrooms. No burn issues. Had to use Shitake instead of Porcicni but still had great flavour. Thanks for the inspo 🙂
I had visitors from Germany. I welcomed them with this yummy dinner. They were so impressed and said, they wish they had more space in stomach.. Thanks so much for sharing nice recipe!
Nagi, thank you for this recipe and for your website. I have made quite a few of your recipes and they are awesome. This was delish!!
Wahoo!! Great to hear Trixie!
This sounds amazing however not a fan of any kind of mushrooms. Can you make without them?
Hi Danielle, you sure can!
It all started this morning because I had leftover mashed potatoes. And because the weather has just gone cold in Sydney. I’m using red wine, and slow cooking in the crock pot in the oven. The whole house smells amazing. Think it’s the porcini, thanks Nagi! I’ll be using mash instead of pastry. Can’t wait!
Hi Karen, the weather is ridiculous isn’t it?! I hope you love this pie!
It all started this morning because I had leftover mashed potatoes. And because the weather has just gone cold in Sydney. I’m using red wine, and slow cooking in the crock pot in the oven. The whole house smells amazing. Think it’s the porcini, thanks Nagi! I’ll be using mash instead of pastry. Can’t wait!
Ok. Today was the day! I had ALL the ingredients finally! It is now simmering on the stove. In another hour it’s time for the bacon and shrooms. But I am very sad because SOMEBODY keeps eating the gravy with a big spoon! And so there won’t be any when it’s time to bake the dish! I wonder who is eating that gravy?!🤭😁
I love this Karen!! 😆
Made this tonight with just a few changes. I had a lb of shredded brisket and a strip steak. So I made the filling as written with the cubed sirloin and added the brisket when I tossed the mushrooms and bacon into the pot. Also used both porcini and shitake dried mushrooms.
Finally, had leftover mashed potatoes so it quickly became more a shepherds pie. Absolutely superb!
Sounds divine Steve!
Hi, Nagi, I downloaded the recipe books on my phone, instead of my ipad. How would I transfer them over?
Thank you,
Carole
Hi Carole, you can just re-download them on any other device – there are also links in every new email that I send out ☺️
The Aldi’s link on your post is limited to Australia.
Hi Nagi. I’ve made this twice and it is delicious! I was thinking of making a combination of this recipe and your Cottage Pie recipe, using this recipe for the meat filling and the mashed potatoes instead of the puff pastry. Do you think that would work? Love your recipes and always enjoy hearing about Dozer’s adventures! Thanks.
Fantastic Suzanne! You need to cool the filling first before covering in puff pastry to ensure it doesn’t get soggy ❤️
Thanks for getting back to me. But what I wondered is whether it would work to use mashed potatoes instead of the pastry with the beef and mushroom pie filling. If I let the filling cool before I put on the mashed potatoes, do you think will work? By the way, I’m making your stovetop mac and cheese tonight and we are looking forward to another of your wonderful recipes.
Made this as a cottage/shepheards pie with mashed potatoes tonight. It was outstanding!
Can I make it with fresh mushrooms?
Sorry Suzanne I misread! Yes that would work fine! Just like a cottage pie! I hope you love the Mac & cheese too!
Nagi – don’t bother with Aldi truffles – they are usually substandard ones from Europe. If you want truffles – get fresh Australian ones when in season (winter).
Hi Deborah, I love fresh ones – I don’t use them enough in my cooking!
Winner, Winner – Epic Chunky Beef and Mushroom Pie dinner! Another great go-to recipe for snowy winter nights.
We used dried shiitake mushrooms (no dried porcini available) and brushed the puff pastry with butter instead of egg wash. No other changes or additions. We love this great recipe!
Woot!!! I’m so glad you love it – perfect for those chilly nights ❄️❤️
Swiss brown mushrooms are known as chestnut mushrooms in the UK I think. I will be sure to give this recipe a go.
I hope you try it and love it!
Nagi, you have two lots of celery amounts in the chunky beef and mushroom pie recipe…which amount is correct please? Am loving your recipes.
Hi Jennifer – I must be missing something, theres only one amount of celery? There is two lots of carrots in the recipe – both of these are used as per the video 🙂
Question about the pressure cooker instructions: Do you do a natural release? And is it the same timing for the Instant Pot?
Hi Sheila, yes cook times are the same for an Instant Pot – you can use the natural or quick release. N x
I made this the other night and just went ahead with the stovetop method. OMG, everyone RAVED over this. The leftovers were just as good. DH and DS couldn’t stop talking about how amazing this was. I made it exactly as written using a dark ale.
Awesome!!!
Finally found the porcini mushrooms, had to go to 4 stores. Can’t wait to make this! Love your recipes, and your Mother’s as well! Thank You
The elusive porcini! I would love to know what you think once you’ve tried it! x
just as an aside, putting the descriptions in greyscale next to the ingredients, makes it hard to read.
Hi Holly, sorry you’re having trouble reading it – you can always adjust the brightness on your screen to make it easier to read ☺️
Hi Nagi! I was wondering if you think adding a layer of puff pastry to the bottom of the pie would require any changes to the recipe, or would it cook just the same? Thanks 🙂