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Beef and Mushroom Red Wine Pie

Beef and Mushroom Red Wine Pie prepared dish

This beef and mushroom red wine pie features tender chunks of beef and earthy mushrooms enveloped in a rich, savory sauce, all encased in a flaky pastry crust. Perfect for a comforting dinner, this dish is sure to impress with its deep flavors and satisfying texture. Serve it with a side of vegetables for a complete meal!

This recipe is british style, dinner, scaled for 6 servings, with 30 min prep and 90 min cook.

Prep: 30 min · Cook: 90 min · Total: 120 min · Serves: 6

Quick cooking notes

  • Core ingredients include beef broth, onion, egg, beef chuck.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 500 ml beef broth
  • 1 large onion (chopped)
  • 1 egg (beaten (for egg wash))
  • 800 g beef chuck (cut into cubes)
  • 2 tbsp flour (for thickening)
  • 1 bay leaf
  • 500 g puff pastry (thawed)
  • 300 g mushrooms (sliced)
  • 2 medium carrots (diced)
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp thyme (dried)
  • 250 ml red wine
  • 1 tsp salt
  • 3 cloves garlic (minced)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large pot, heat the olive oil over medium heat and add the chopped onion, cooking until translucent.
  3. Add the minced garlic, diced carrots, and sliced mushrooms, cooking until softened.
  4. Increase the heat and add the cubed beef, browning on all sides.
  5. Sprinkle the flour over the beef and vegetables, stirring to coat evenly.
  6. Pour in the red wine and beef broth, then add salt, black pepper, thyme, and the bay leaf.
  7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the beef is tender.
  8. Remove the bay leaf and let the filling cool slightly.
  9. Roll out the puff pastry and line a pie dish with half of it, leaving some overhang.
  10. Fill the pastry with the beef and mushroom filling, then cover with the remaining pastry, sealing the edges.
  11. Cut a few slits in the top to allow steam to escape, and brush the surface with the beaten egg.
  12. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
  13. Let the pie cool for a few minutes before slicing and serving.

Nutrition (per serving)

  • Calories: 450
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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