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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I made this dish for a family dinner and it was a real success! A little long to prepare the day before but very easy to assemble the next day. It’s a recipe that will have its place among my favorites.
Great to hear you enjoyed this one Marilyn! Thanks for letting me know – N x
Hi, I am new to cooking with mushrooms, and they scare me. Can I chop the Swiss brown ones too, or does that somehow ruin the dish? Thanks so much!
-Katie
Don’t worry Katie, you’ll be fine 🙂 Just take it slow and it will be all good! Yes you can absolutely chop the Swiss brown ones 🙂 N x
Nagi, I want to make this for a Gourmet Club Dinner we do quarterly with friends. It looks fabulous. Question about the onion and celery. Is it one onion or one cup onion and is it one stalk of celery or one cup of celery. I love it that you have made changes for number of servings so easy and that, for us Americans, you give measurements in inches, ounces, pounds. I love your website and wish I could be in the kitchen with Dozer – and you too, of course!
I agree 100% with Torben! This recipe is fantastic! It is the best deep-dish pie I have ever made. The Porcini does take this dish to another level! I am going to keep those mushrooms in my pantry from now on. They are worth their weight in gold, and I can see where they would elevate any dish that requires dried mushrooms. I used the pressure cooker method, and it turned out perfect! Thank you so much, Nagi, for all you do! I really do appreciate it. Give Dozer a hug for me too. He is so adorable.
This recipe is absolutely fantastic. My wife suggested I make them professionally and sell it. I cook a lot and would recommend this to anyone. I did the stove top version and used chuck beef. The beef just fell apart and the porcini is a must. I’ve never cooked with it before but I can tell that’s where the real flavour comes from. Thanks so much
That’s great to hear Torben! Thanks so much for letting me know! N x
hi Nagi, it calls for 1/3 cup flour. what’s the purpose of it? thickening agent? you said “any” as in any kind? i have diabetes and always trying to find low carb substitute ingredients for your recipes. it would be great if you could mention in your notes for your recipes. love your site, thank you so much
Nagi, I have made many of your recipes and so far they have all been Epic! I always tell my husband , Nagi sure can cook! Thank you so much for sharing them.
Awww, thanks for the compliment Janice! I am so glad you are enjoying my recipes! N x
Good recipe. The dried mushrooms set this apart from most.
A tablespoon or so of concentrated tomato paste enhances this a bit.
Whoot! Love hearing you enjoyed this so much John, thanks for letting me know! N x
Loved this! Thank you so much! I love making beef and veg pies. …….AND I too am a late converted ALDI tragic also! I dare not go there off the cuff coz I know there will be a hit to the credit card. But I must must must recommend their Potato Gratins! Comes in a pack of four and are so delicious. My sister, who frequents her local Aldi in Sydney, put me on to them and they have impressed many people when I cook them! They also come with spinach and ricotta but I like the original best I think.
SO GLAD YOU LOVE THIS Evelyn!! And thanks for the tips! N xx
Porcini mushrooms are back at Aldi! Get on it everyone. Also Nagi are there any other recipes that you use the mushrooms for?
Thank you so much for sharing this great comfort food recipe. I often feed many hardworking men and find the most appriceated food is big hearty dishes like this. Great dish also because I can precook, freeze and never be caught short on a busy day. It’s a great belly warmer . The nearest aldi to me here in central qld is 8 hrs drive away in brisbane so I’ve used powered porcini mushroom salt that my daughter made last Xmas as a “from the heart gift”. Many thanks again Nagi. Happy cooking.Australia+61
I love hearing that Vicki! Sounds like you’re in country QLD feeding men who work on the land? 🙂 LOVE THAT! N x
I have been hooked on your recipes, they are all so good. I just made this last night and it is now one of my favorites, it was a hit with my whole family. What an amazing, rich flavour. Thank you so much.
I’ve started following your recipes lately and everything is incredible! I want to try to make this tomorrow. One question, if I used turkey bacon would it give the same edge as the bacon does or would it just be better to skip out the bacon step all together ?
Thanks for the compliment Tooba! Turkey bacon isn’t quite the same but it’s better than skipping it so please use it! N xx
Unfortunately Aldis in the USA don’t have the same sale 🙁 so I skipped the porcinis and added some mushroom bouillon instead. Really, really good. Thanks so much for the recipe
WHOOT! So great to hear that Greg, thanks for letting me know! N x ❤️
Hi Nagi, made this one without porcini mushroom and it was still epic! Thanks for another great recipe!
WHOOT! So glad you enjoyed it Kat! N xx
Nagi, As the title says: EPIC! Made it at my daughter’s place because she is doing some renovations and had helpers there. Tantalised their taste buds while it was cooking, and of course it tasted awesome, particularly with a glass of red!! Thanks for your great recipes, I am enjoying receiving them into my Inbox. Going to try your sponge cake tomorrow for a family get-together. Anita
I’m so happy you enjoyed this Anita! Thank you for letting me know – N x ❤️ PS Hope you LOVE the sponge cake!!!
Hi Nagi,
My husband & I was so impressed with this pie 4 nights ago. Am making it again tonight!
Is porcini mushroom always available throughout the year?
Thanks for the great review Bonnie! I’m SO pleased to hear you enjoyed it! And yes dried porcini mushrooms are available all year round at other stores but at Aldi they were just a special buy unfortunately 🙁 N xx
Hi Nagi,
Great recipe! I was hoping that Aldi here in a he states held the same treasures as Australia, but alas no gourmet items :(. I will say the trip was a pleasant surprise as I have not been in an Aldi for years.
I made the recipe for brunch today and the entire family was swooning! I made the filling last night to allow the flavors to marry…..and I highly recommend this for a enhanced flavor profile (if you can keep your husband and his soup spoon out of the pot)! I also used black truffle infused olive oil to sauté the holy trinity (onions, celery & carrots) to amp up the mushroom flavor. Love this recipe and will make this again for sure. Cheers!
I’m so happy to hear that you enjoyed this Sharon! Thanks so much for letting me know. Sorry to hear that your Aldi didn’t stock the mushrooms, hope they hit your stores soon! 🙂 N x PS Super impressed you made this even though it’s SUMMER over there!
Pubxic had the dried mushrooms (Porcini, & Chanterelle). I had more photo’s but the Pinterest format didn’t allow it 😢. Thanks again for the recipe! You
Amazing! Thanks for another great recipe Nagi. I’ve missed a good meat pie here in NL. Enjoyed getting back to my aussie roots with this one!
WHOOT! That’s so terrific to hear Sarahanne, thanks for letting me know! N xx
Cooked it tonight Nagi and there is only one word ……EPIC!!!!!!!!!!!!!
Yes yes YES!!!!!!!!!!!!!!!!!! 😂
Can you use shitaki mushrooms? Not sure if they sell these at woolworths or coles (gold coast, oz). Can you still buy them at aldi? Also what’s better the ale or a red wine?
HI Tara! Shitaki is 100% amazing in this, in fact if you use dried shitaaki you can skip the porcini because it has a similar earthy flavour. I prefer ale in this but red wine is honestly really just as terrific, it’s just a matter of what I have on hand 🙂 N x
My husband will love this. Thanks for the Aldi info, didn’t know they had gourmet foods on special this week, got in there today and scored dried porcini at half the price I usually pay, even treated us to truffles. Cheers Nagi.
WHOOT! So glad you managed to get some, sold out at my local!