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Epic Chunky Beef and Mushroom Pie

2 hrs 30 mins Cook
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NomNom Recipes 2

A super-tender piece of beef, loaded with fresh mushrooms, drenched in the most amazing sauce and topped with flaky golden puff pastry. Friends, this isn’t just beef pie. This is an EPIC beef and mushroom pie with a little secret ingredient to take it to the next level!

NomNom Recipes 3
Epic Chunky Beef and Mushroom Pie – NomNomWow

Food that makes you dance happily. to the letter.
I grabbed the big spoon and jumped up and down for joy. It was everything I hoped for and more.

Those who are not foodies will find it difficult to understand the joy they experience when cooking something so delicious. I mean, the sauce is fantastic, even in its simplest form (and whatever you pour it into).

But this bite-sized beef and mushroom pie is a step up from your regular pie.
You may not be able to point your finger at it, but you know something is different.

The secret ingredient is dried porcini mushrooms. Even a small amount adds spice and earthiness. In the language of high-end gourmets, this adds umami.

Gourmet ingredients? yes.

a) You don’t need a lot, just 20g/0.7oz. The soak is part of the digestive juices. and

When I was working for the company about 5 years ago, a group of colleagues talked lively about ALDI Special Buys (ridiculously expensive ski equipment for as long as I remember) this week. There was a group of pros in suits and heels and I couldn’t believe they were so excited they were lining up at ALDI to make a deal!!


(yes, there are always capital letters and lots of exclamation marks).

And this week’s special ALDI purchases, including my favorite GOURMET INGREDIENTS! Truffles, gold leaf gelatin, Dutch cocoa (attention bakers!), and one of my favorite secret ingredients: dried porcini mushrooms.

Dried Porcini Mushrooms are a secret weapon cache. And I used it to make this beef and mushroom pie. Because it makes the most amazing gravies.

Puff pastry topped with golden puff pastry (Yes, it looks crazy yellow, but if you apply egg yolk, it comes out like this)… … And the moment you open that pastry, the chewy beef falls out and that sweet and spicy broth smell…

Well, let’s just say you should be ready to pass out.

Epic Chunky Beef and Mushroom Pie

Epic Chunky Beef and Mushroom Pie

A super-tender piece of beef, loaded with fresh mushrooms, drenched in the most amazing sauce and topped with flaky golden puff pastry. Friends, this isn't just beef pie. This is an EPIC beef and mushroom pie with a little secret ingredient to take it to the next level!
prep time
15 Mins
cooking time
2 hrs 30 mins
total time
2 hrs 45 mins



  • 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


Place the porcini mushrooms in a bowl and pour hot water. Soak for at least 30 minutes. Strain the mushrooms and save the liquid for soaking. Coarsely chop the porcini mushrooms.
Salt and pepper the beef.
Heat 1 tablespoon of oil in a large heavy-bottomed saucepan.
Add half the beef and brown it all over, then remove and repeat with the remaining beef. Set beef aside.
Turn on the stove over medium heat. Add more oil if the pan seems dry.
Add the onion and garlic and cook for 2 minutes. Add the chopped carrots and celery and cook for 6 minutes or until tender and sweet (taste test!). Add the carrot slices and cook for 2 minutes.
Add flour and stir.
Add the ale and beef broth and stir to dissolve the flour.
Add thyme, bay leaves, porcini mushrooms, reserve liquid for marinating porcini mushrooms (leave no flour on the bottom), and cooked beef. Increase heat slightly, stir, bring to a boil, then cover. Adjust the heat so that it simmers gently without over-simmering.
Cook 1 hour 45 minutes or until beef is tender. Meanwhile, fry the bacon in a frying pan over high heat until golden brown. Remove bacon drops from pan and leave alone.
Add the mushrooms and sauté for 5 minutes until golden. Return the bacon to the skillet and toss to coat the mushrooms, then add to the stew. Simmer uncovered for 15 minutes until mushrooms are tender.
Then remove from the stove and cool.
Pre Heat the oven to 200C/390F.
Pour the stew into a baking dish and level the surface. Pictured is a cake pan 24 x 20 x 4.5 cm / 10 x 8 x 1.
8" (1.5L / 1.5 qt) - See note for additional conversions. Top with puff pastry (fold ends over if too large) and brush with egg yolk. Make some cuts on surface and 30-30 Bake for 35 minutes until deep golden and hot inside (check with a knife).
Take a 5-minute break before eating!


Dried porcini mushrooms add a savoury earthiness to the gravy. In nerdy food terms, it's called "umami" and it really takes this pie to the next level. However, even if you can't get a hold of it, it is still very much worth making this pie. Or try using other dried mushrooms! Dried porcini mushrooms will be available at ALDI Australia on Wednesday 28 June 2017 as part of their Special Buys for this week. Only available until sold out! And you can find all the other ingredients used in this recipe at ALDI too. Any slow cooking cut of beef is ideal for this recipe. Chuck beef and gravy beef are my favourites, brisket is also good. I would not recommend using bolar blade roast or other lean cuts of beef as they will dry out. SLOW COOKER: Skip the beef broth and use 2 x crumbled beef stock cubes instead. Follow recipe up to step 7 then transfer everything into a slow cooker (liquid might not cover everything, that's ok). Slow cook for 6 hours on low, or 3 hours on high. Then add cooked bacon and mushrooms, slow cook for another 45 minutes or do this step on the stove. If the liquid did not thicken to a thin gravy, simmer it uncovered on the stove. When it cools, the sauce thickens more. PRESSURE COOKER: As with slow cooker directions but pressure cook on high for 25 minutes. Pie Dish: It's ideal to have a pie dish where the filling comes up to the top or even protrudes slightly (though liquid should be at or just below rim) so the puff pastry sits nicely on top. However, it's not the end of the world if your dish is not the right size! Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt). A 20cm/8" square pan is also a good size, as would be a large or deep pie dish around 23 cm / 9.5" x 4cm / 1.8" high. Also, this is fantastic to make in individual ramekins (that's what I do if I have a bit left over, using puff pastry scraps). STORAGE: As with most slow cooked things, tastes even better the next day so in my perfect world, I make the filling the day before then cool overnight. To prepare ahead for fridge, thaw then top with puff pastry, keep in the fridge for up to 2 days. Technically, thawed puff pastry kept in the fridge for a while puffs a wee bit less but it's not noticeable to me unless lined up side by side. The filling freezes great as does the filling with raw puff pastry on top (thawed then refrozen puff pastry also puffs a teeny bit less, but does not stop me). Always thaw before baking. For all make ahead scenarios, brush with egg just before baking. Nutrition per serving, assuming 6 servings.
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