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
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Cottage Pie (beef)
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Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
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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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This pie is incredibly delicious. I added pastry underneath the filling (and blind baked it for 15 minutes before adding the filling) and it was divine. I want to make it at Christmas but one of my guests can’t eat mushrooms – any suggestions of a vegetable I could use instead?
Absolutely incredible! In Canada we are coming into fall, cool weather. This hit the spot! I added a tablespoon of brown sugar to the gravy for a bit of sweetness. I am new to your website and I’m loving the recipes I’m seeing! Thank you!
This looks so good! What a great fall dish to make for friends!
Another amazing recipe. Loved it! Thanks for sharing. Love your recipes. They’re all so flavorful.
Found filling too thin. Did quantity for six, then added about 2/3 cup of corn flour mixed with cold water at end of cook, Simmered again for three minutes then consistency was good. Flavor very popular. Yet to bake.
omg another perfect dish and the smell as it was cooking was amazing- meal prep for 2 once every f/n – i got 6 meals from this 2 pies with pastry- 2 pies with mash and 2 with corn bread- yum yum –
I wonder what I did wrong, mine came out very watery and the meat was so tough, but not all pieces, maybe I should cut them even bigger
If the meat was tough, it is because it was not cooked long enough. Chuck is a rough cut of meat and needs to cook long and slow until it is fork tender.
daniel I cooked mine in the oven 170 for 2 hours using a cartouche and lid – then removed the cartouche and cooked for a further 20 minutes on 190 in the oven – used gravy beef – it came out perfect – i never stew on the stove
Made this for the first time today and it was amazing! The only thing I did differently was used a dried mushroom medley because that’s what I had in my cupboard. Definitely a great recipe as is and could be modified for many other things.
This was amazing!! I used the red wine option instead of the ale and the whole family loved it! Thanks for the recipe!
I just made this last night. I didn’t feel like running to the store so I used some left over Zinfandel and Zinfandel port. I also didn’t have any beef stock so I use chicken stock and added some concentrated veal demi glacé that I keep on hand I also made my own rough puff pastry. It was delicious!
This was so easy and delicious. I threw in some baby potatos as well.
Absolutely delicious. It tasted like gourmet pub food but better. My kids couldn’t get enough. I would thoroughly recommend. It was well worth it!!!!
Absolutely delicious. Thank you so much, Nagi!
This really was delicious !! I was able to get my hands on a dried mushroom mix from world market, it was a blend but did have porcini. I halved the recipe as it was just my husband and I , but we went back for seconds. So good !
There is a lot of prep for this, but definetly worth it! Made a large pie and a small one too!! I used ale and beef stock, added zuchini which I cooked in the left over bacon fat that the mushrooms were cooked in! Delicious!
Another fantastic recipe Nagi. Made this as the slow cooker option following your recipe. Just added a few parsnips and worcheshire sauce. A beautiful rich sauce with tender meat. Went well wih a potato and parsnip mash to mop up the gravy. Great to know we can’t go wrong with your recipes. Thankyou!!
Very tasty pie. I used red wine and port because I didn’t have any ale (two thirds cab sav and a third port because I like my pies to have a touch of sweetness). Served with mashed potato and family devoured it. Will definitely make again.
Can I use dried shiitake mushrooms instead of porcini?
Absolutely amazing!!! I did make a few changes….
I only had normal beer so I used that. I used homemade chicken stock, swiss mushrooms. I slow cooked it for 4 hours but found it to be a little runny so I added some gravy powder before putting the pastry on and in the oven. It was so good and I will definitely make it again!
Made this last night and it was delicious, This was the best pie ever! So much better than Epic 😄