Slow Cooked Beef & Mushroom Pie
Slow Cooked Beef & Mushroom Pie
This Slow Cooked Beef & Mushroom Pie is the ultimate comfort food – rich, hearty, and packed with flavour. Tender chunks of beef are slowly braised with mushrooms, bacon, and aromatic herbs until melt-in-your-mouth soft, then topped with golden, flaky puff pastry. It’s the kind of meal that feels like a warm hug on a cold day, making it perfect for cosy family dinners or weekend cooking when you want something truly satisfying.What makes this pie special is the depth of flavour achieved through slow cooking. The beef becomes irresistibly tender, the mushrooms soak up the rich sauce, and the bacon adds a lovely savoury note throughout. The tomato, red wine, and stock create a beautiful, robust gravy that brings all the elements together under a buttery pastry lid.This recipe is perfect for making ahead – the beef filling can be cooked a day in advance and simply topped with pastry and baked when you’re ready to eat. It’s also freezer-friendly, making it a great batch-cook option.You can easily make this your own by switching the herbs, adding root vegetables like carrots or parsnips, or using mashed potato instead of pastry for a cottage pie style dish. Serve it with a crisp green salad or some steamed greens for balance.Whether you're cooking for a crowd or prepping comforting leftovers, this Slow Cooked Beef & Mushroom Pie is guaranteed to be a hit.
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Equipment
- Large oven-safe pot or Dutch oven
- Chopping Board
- Sharp Knife
- Measuring Cups and Spoons
- Wooden spoon
Ingredients
- 800 g beef chuck steak cut into 2–3 cm chunks
- 2 tablespoons extra virgin olive oil
- 3 bacon rashers chopped
- 3 cups mushrooms sliced
- 1 brown onion large, chopped
- 2 garlic cloves sliced
- 2 celery sticks chopped
- 2 tablespoons plain flour
- 2 tablespoons dried herbs Italian mix or any of your choice
- 1 tablespoon tomato paste
- 400 g diced tomatoes tin
- 1 cup red wine or extra stock if preferred
- 1 1/2 cups beef stock
- 3 bay leaves
- cracked black pepper to taste
- 2 cups frozen peas
- 1 puff pastry sheet, thawed
- 2 eggs whisked, for egg wash
- 1 tablespoon sesame seeds white or black
Instructions
- Heat extra virgin olive oil in a large oven-safe pot over medium-high heat. Brown the beef in batches, then remove and set aside.
- In the same pot with the remaining oil and beef juices, add the bacon and mushrooms. Cook for 5–7 minutes until caramelised and golden. Remove and set aside.
- Reduce the heat to medium. Add a little more extra virgin olive oil if needed. Then add the onion& garlic and cook for 2-3 minutes. Then add the celery, plain flour and dried herbs. Stir well to coat and cook for 2 minutes. Add the tomato paste, tinned tomatoes, red wine, beef stock, bay leaves, and a generous crack of black pepper. Stir to combine.
- Return the seared beef, bacon, and mushrooms to the pot. Gently stir everything together so the meat is coated in the sauce. Cover with a lid and place in a preheated oven at 160°C for 3 hours, or until the beef is tender.
- Stir in the frozen peas once out of the oven. Remove the bay leaves.
- Once cooked, remove the lid. Lay the puff pastry sheet over the top of the pot. Press the edges down to seal, brush with whisked egg, and sprinkle with sesame seeds.
- Increase the oven to 200°C and bake for 25–30 minutes, or until the pastry is puffed and golden.
Video
Notes
Cooking Tips for Beginners
- Brown the beef in batches for best flavour – don’t overcrowd the pan.
- Make sure the flour is well incorporated to help thicken the sauce.
- The pie filling can be made the day before and chilled overnight.
- If your pot isn’t oven-safe, transfer the mixture to a baking dish before topping with pastry.
Serving Suggestions
- Serve with a crisp green salad or steamed green beans.
- Add creamy mashed potatoes for an even heartier meal.
- Sprinkle fresh parsley over the pie before serving for extra colour and freshness.
Make-Ahead or Prepare-Ahead Guidance
- The beef filling can be made up to 2 days in advance and stored in the fridge.
- You can fully assemble the pie and refrigerate it for up to 24 hours before baking.
Freezer Friendly
Yes, the beef filling freezes well for up to 3 months. Defrost overnight in the fridge and top with pastry before baking. But, assembled pies with puff pastry are best baked fresh to ensure the pastry stays crisp.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat individual portions in the microwave or reheat the whole pie in the oven at 160°C until warmed through.
Meal Prep Instructions
- Prepare and cook the beef filling.
- Portion into meal prep containers (without the pastry).
- Top with mashed potato for a pie-style meal prep or freeze the filling separately.
Substitutions
Beef:- Use lamb shoulder or chicken thigh for variety.
- Replace with extra beef stock or grape juice for alcohol-free.
- Use filo pastry for a lighter option or mashed potato for a cottage pie version.
FAQs
- Can I use store-bought pie crust instead of puff pastry?
Yes – store-bought pie crust works well if you prefer a more traditional pie base and top. - Can I make this without wine?
Yes – simply use extra beef stock instead of wine. - Can I freeze the whole pie?
It’s best to freeze the filling only and add the pastry fresh for best texture. - Can I cook this in a slow cooker?
Yes – cook on low for 8 hours, then transfer to an ovenproof dish, top with pastry, and bake.
Related Recipes on Wholesome by Sarah
- Slow Cooker Beef Casserole with Pappardelle
- Creamy Chicken & Leek Pie
- Slow Cooker Beef Brisket Pasta
- Creamy Country Style Chicken Pie
- Beef Sausage Rolls With Hidden Veggies
Helpful Hints
- Make sure the puff pastry is fully thawed before using.
- For extra shine, you can add a second layer of egg wash halfway through baking.
- Sprinkle sesame or poppy seeds for a bakery-style finish.
- Try adding carrots or parsnips to the filling for a veggie boost.
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