Golden, flaky pastry enveloping tender beef chunks and earthy mushrooms in a rich, savory gravy — that’s what makes Beef and Mushroom Pie the ultimate comfort food. Whether you’re serving it for a cozy weekend dinner or meal-prepping for the week, this hearty dish always hits the spot.

With deep umami notes from mushrooms and a touch of herbs for brightness, this pie brings together rustic flavors and homey nostalgia in every bite. It’s one of those dishes that feels like a warm hug on a cold day.

What Kind of Puff Pastry Should I Use?

For best results, use store-bought all-butter puff pastry sheets. Let them thaw in the fridge before use. If you’re feeling adventurous, you can make your own puff pastry from scratch, but high-quality frozen versions save time and bake up beautifully golden and crisp.

Ingredients for the Beef and Mushroom Pie

2 tablespoons olive oil
1.5 pounds beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1 large onion, diced
3 garlic cloves, minced
10 ounces cremini or button mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme (or ½ tsp dried)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

How To Make the Beef and Mushroom Pie

Step 1: Sear the Beef

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned. Transfer to a plate.

Step 2: Sauté the Veggies

In the same pan, reduce heat to medium and cook the onions until soft, about 5 minutes. Stir in garlic and cook another minute.

Step 3: Cook the Mushrooms

Add mushrooms to the pan and sauté until they’ve released their moisture and are golden brown, about 8 minutes.

Step 4: Build the Sauce

Stir in tomato paste and cook for a minute. Sprinkle in the flour and stir well. Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and thyme.

Step 5: Simmer Everything Together

Return the seared beef and any juices to the pan. Cover and let it simmer gently for 30-35 minutes, or until beef is tender and sauce is thick.

Step 6: Assemble the Pie

Preheat oven to 400°F (200°C). Transfer the beef and mushroom mixture to a pie dish. Drape the puff pastry over the top, pressing edges to seal. Brush with beaten egg.

Step 7: Bake to Golden Perfection

Bake for 25-30 minutes, or until the pastry is puffed and deeply golden. Let rest for 5 minutes before serving.

How to Serve and Store This Savory Pie

Beef and Mushroom Pie is delicious served hot with a side of mashed potatoes, buttered peas, or roasted carrots. For a lighter option, pair it with a crisp green salad tossed in vinaigrette.

To store leftovers, let the pie cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze the baked pie for up to 2 months — thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! You can prepare the filling a day in advance and refrigerate it. Assemble and bake the pie fresh when you’re ready.

What cut of beef works best?

Beef chuck or stewing beef works wonderfully. It’s flavorful and becomes tender with slow simmering.

Can I use a pie crust instead of puff pastry?

Absolutely. A traditional pie crust will work too, though you’ll miss out on the flaky puff.

How can I make this vegetarian?

Swap the beef for extra mushrooms, lentils, and even diced carrots. Use vegetable broth instead of beef broth.

No need. Just lay it on top of the hot filling and bake as directed.

Want More Savory Dinner Ideas?

If this Beef and Mushroom Pie hit the spot, try some of these hearty recipes from Nina Dishes next:

Creamy Garlic Chicken Breasts for a quick weeknight favorite.
Marry Me Chicken Pasta when you’re in the mood for creamy decadence.
Creamy Tuscan Sausage Pasta loaded with bold flavors.
Shipwreck Dinner for an easy one-pan beef meal.
Sour Cream Beef Noodle Casserole if you love creamy, cozy casseroles.

📌 Save this recipe to your Pinterest dinner board so it’s ready when you need it: Nina Dishes on Pinterest

Let me know in the comments how your Beef and Mushroom Pie turned out! Did you add red wine or maybe a splash of cream? Did you top it with mashed potatoes instead of puff pastry?

Every twist is welcome — I’m always excited to hear how you make these dishes your own.

Beef and Mushroom Pie

Author: Nina Klatten
Total Time: 1 hour 20 minutes
Yield: 6 servings

Print Recipe

Description

Golden puff pastry wraps around slow-simmered beef and savory mushrooms in a deeply flavorful gravy. This classic Beef and Mushroom Pie delivers pure comfort in every slice — perfect for cozy dinners or hearty meal prep.

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Transfer to a plate.

2. In the same pan, reduce heat to medium and cook onions until softened, about 5 minutes. Add garlic and cook for another minute.

3. Add mushrooms and sauté until golden and moisture has evaporated, about 8 minutes.

4. Stir in tomato paste and cook for 1 minute. Sprinkle in flour and mix well.

5. Gradually pour in beef broth, stirring to avoid lumps. Add Worcestershire sauce and thyme.

6. Return beef and juices to the pan. Cover and simmer for 30–35 minutes until tender and thickened.

7. Preheat oven to 400°F (200°C). Spoon mixture into a pie dish. Drape puff pastry over, pressing edges to seal. Brush with egg wash.

8. Bake for 25–30 minutes until pastry is puffed and golden. Rest for 5 minutes before serving.