Friday, January 29, 2021

Beef and Mushroom Pie from Vicki Delany

I made extra pie crust over the Christmas holidays and froze it, and was looking for a good use for it.  A hearty meat pie sounded like a great idea for a cold winter’s night.  Obviously, you can use store bought pastry if you like.

Beef and Mushroom Pie 


1.5 lbs stewing beef cut into cubes

1/4 teaspoon each salt and pepper

2 tbsp vegetable oil

3 rashers bacon chopped

 225 g mushrooms quartered

 1 onion chopped

3 cloves garlic chopped

 1 teaspoon dried thyme

1 cup beef broth

1 cup beer

 1/4 cup tomato paste

 2 bay leaves

 1 tablespoon all-purpose flour

1 egg yolk

Double crust pie Pastry


Sprinkle beef with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.

Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes.  Transfer to plate containing beef. Cook onion, garlic, thyme, and remaining salt and pepper (adding more oil if necessary) until onion is softened and light golden, about 5 minutes.

Add broth, beer, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef, bacon, and mushroom mixture and any accumulated juices to pan.  Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.

Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes.

On lightly floured surface, roll out half of the pastry; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.

Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.

Bake on rimmed baking sheet on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.

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  1. I love this recipe, Vicki! It warms me up just thinking about it. Thanks!

  2. There is a British series called Pie In The Sky. The main character is a police officer, but his love is running his restaurant where meat pies are the specialty.
    The descriptions he gives of the various pies has left me, years later, still eager for a yummy pie.
    Thanks for a great sounding temptation.

  3. This looks so good. I love beef and mushroom pies.

  4. I love meat pies and wish they were more common in the U.S. I've nevver made it myself though (not a huge fan of making pastry), but I might have to buy some ready-made crusts to give this a try. It looks great!