Beef and Mushroom Pie Beef and Mushroom Pie

Beef and Mushroom Pie image Image by: Beef and Mushroom Pie image Author: Canadian Living

Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2013


  • 675 g stewing beef cubes
  • 1/4 teaspoon each salt and pepper
  • 5 teaspoons vegetable oil
  • 3 bacon chopped
  • 225 g cremini mushrooms quartered
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 teaspoons chopped fresh thyme
  • 1 cup sodium-reduced beef broth
  • 1 cup Brown ale
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 tablespoon all-purpose flour
  • 1 egg yolk
  • 1 Easy Roll Pie Pastry


Sprinkle beef with half each of the salt vand pepper. In Dutch oven, heat 2 tsp of the 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; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.

Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef 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.

Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.

Stir in reserved bacon mixture; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; 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.

Change it up - Beef and Stilton Pie: Crumble 55 g Stilton cheese over filling in pie shell. Bake as directed.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 470 mg
  • Sugars 2 g
  • Protein 25 g
  • Calories 583.0
  • Total fat 40 g
  • Potassium 563 mg
  • Cholesterol 139 mg
  • Saturated fat 18 g
  • Total carbohydrate 31 g


  • Iron 29.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef and Mushroom Pie