Hearty Steak and Mushroom Puff Pastry Pie

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes

Quick Ingredients

• 2 1/2 lb (1.1 kg) beef chuck or round steak, cut in 1-inch chunks
• 2–3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 10 oz (280 g) cremini mushrooms, quartered
• 1 cup (140 g) pearl onions (frozen, thawed, or fresh blanched)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 1/2 cups (600 ml) low-sodium beef stock
• 1/2 cup (120 ml) dry red wine (or more stock)
• 1 tsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf
• 3 tbsp unsalted butter + 1/3 cup (40 g) all-purpose flour
• 1 sheet puff pastry, thawed (8–10 oz / 225–280 g)
• 1 egg + 1 tbsp milk (egg wash)
• Salt and black pepper

Do This

• 1. Pat beef dry, season with salt and pepper, and brown in hot oil in a heavy pot in batches; set aside.
• 2. In the same pot, sauté chopped onion and carrots, then add mushrooms and pearl onions until lightly browned.
• 3. Stir in garlic, tomato paste, thyme, Worcestershire, and bay leaf; deglaze with red wine, then add beef stock and browned beef.
• 4. Simmer gently, covered, for 1 1/4–1 1/2 hours until beef is very tender.
• 5. In a small pan, melt butter and whisk in flour to make a roux; stir into the simmering pot and cook until thick, glossy, and gravylike. Cool 20–30 minutes.
• 6. Heat oven to 400°F (200°C). Transfer filling to a 9-inch deep pie dish, top with puff pastry, brush with egg wash, cut vents, and bake 30–35 minutes until deep golden and bubbling.
• 7. Rest 10–15 minutes before serving so the filling settles, then ladle into warm bowls or plates.

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Why You’ll Love This Recipe

• Slow-simmered beef in a rich, glossy gravy tucked under crisp, flaky puff pastry makes for pure cold-weather comfort.
• Uses affordable beef chuck or round steak, but cooks it until meltingly tender and deeply flavorful.
• Cremini mushrooms, pearl onions, and carrots give the filling a classic British pub-pie vibe.
• Most of the time is hands-off simmering and baking, making this perfect for a relaxed weekend dinner.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 3 cloves garlic, 10 oz (280 g) cremini mushrooms, 1 cup (140 g) pearl onions, small bunch fresh parsley (optional, for garnish).
• Dairy: 3 tbsp unsalted butter, 1 egg, 1 tbsp milk or cream, 1 sheet puff pastry (8–10 oz / 225–280 g; usually found in the freezer aisle).
• Pantry: 2 1/2 lb (1.1 kg) beef chuck or round steak, vegetable oil, 2 tbsp tomato paste, 2 1/2 cups (600 ml) low-sodium beef stock, 1/2 cup (120 ml) dry red wine (or extra stock), 1 tsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, 1/3 cup (40 g) all-purpose flour, kosher or sea salt, black pepper, optional Dijon mustard and smoked paprika.

Full Ingredients

For the Beef and Mushroom Filling

• 2 1/2 lb (1.1 kg) beef chuck or round steak, trimmed and cut into 1-inch (2.5 cm) chunks
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided (plus more to taste)
• 2–3 tbsp vegetable oil (enough to lightly coat the base of your pot)
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) dice or half-moons
• 10 oz (280 g) cremini mushrooms, trimmed and quartered
• 1 cup (140 g) pearl onions (frozen and thawed, or fresh, peeled and blanched)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 2 1/2 cups (600 ml) low-sodium beef stock
• 1/2 cup (120 ml) dry red wine (optional; substitute more beef stock if you prefer no alcohol)

To Thicken and Enrich the Gravy

• 3 tbsp unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 1/2 tsp Dijon mustard (optional, for subtle tang and depth)
• 1/4 tsp smoked paprika (optional, for gentle smokiness)
• 2 tbsp finely chopped fresh parsley (optional, for finishing)
• Additional salt and black pepper, to taste

For the Puff Pastry Crust & Finishing

• 1 sheet puff pastry, thawed according to package instructions (8–10 oz / 225–280 g)
• 1 large egg
• 1 tbsp milk or heavy cream (for egg wash)
• Flaky sea salt or kosher salt, for sprinkling on top (optional)
• Extra chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the ingredients

Pat the beef chunks very dry with paper towels. This helps them brown instead of steam. Toss them in a large bowl with about 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper so they are evenly seasoned.

Chop the onion, carrots, and garlic as directed. Quarter the cremini mushrooms. If using frozen pearl onions, thaw and pat them dry; if using fresh, peel and blanch them briefly in boiling water for 2–3 minutes, then drain. Measure out your tomato paste, dried thyme, Worcestershire sauce, stock, and wine so everything is ready to go.

Step 2: Brown the beef for deep flavor

Choose a heavy-bottomed pot such as a Dutch oven. Heat 1–2 tablespoons of vegetable oil over medium-high heat until shimmering. Working in 2–3 batches so you do not crowd the pot, add the beef in a single layer. Let each side sear undisturbed for 2–3 minutes until a deep brown crust forms, then turn with tongs and brown the other sides. Each batch will take about 6–8 minutes.

Transfer browned beef to a plate or bowl and repeat with remaining meat, adding a little more oil if the pot looks dry. Leave any browned bits (fond) in the pot; they are pure flavor and will form the base of your gravy.

Step 3: Build the vegetable and mushroom base

Reduce the heat to medium. If the pot is very dry, add another teaspoon of oil. Add the chopped onion and carrots with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is translucent and the carrots start to soften.

Add the quartered cremini mushrooms and pearl onions. Cook for another 5–7 minutes, stirring, until the mushrooms release their liquid and begin to take on some golden color. Stir in the minced garlic and cook for 30–60 seconds until fragrant.

Add the tomato paste and dried thyme. Cook, stirring constantly, for 1–2 minutes; the paste should darken slightly and smell sweet and rich. This step removes the sharp, raw tomato taste and deepens the flavor.

Step 4: Deglaze and simmer the beef until tender

Pour in the red wine (if using) and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine bubble for 2–3 minutes to reduce slightly. Stir in the Worcestershire sauce, bay leaf, and beef stock.

Return the browned beef and any accumulated juices to the pot. Bring the mixture just up to a boil, then immediately reduce the heat to low so it is at a gentle simmer. Cover with a lid, leaving it slightly ajar, and simmer for 1 1/4 to 1 1/2 hours, stirring occasionally, until the beef is very tender when pierced with a fork.

Taste the liquid and adjust seasoning with a little more salt and pepper if needed. Remove the bay leaf.

Step 5: Thicken the gravy until rich and glossy

In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 2–3 minutes to form a smooth, blond roux. It should smell slightly nutty but not burned. If using, whisk in the Dijon mustard and smoked paprika.

Ladle a small amount (about 1/2 cup) of hot cooking liquid from the beef pot into the roux, whisking to smooth out any lumps. Then pour this mixture back into the beef and vegetable pot, stirring well to combine.

Bring the filling back to a gentle simmer and cook, uncovered, for 8–10 minutes, stirring frequently, until the sauce has thickened into a rich, spoon-coating gravy. It should be thick but still saucy; if it seems too thin, simmer a few minutes longer; if too thick, add a splash more stock or water. Stir in the chopped parsley (if using) and taste again for salt and pepper.

Turn off the heat and let the filling cool for 20–30 minutes. This brief cooling helps the pastry stay crisp and prevents a soggy base.

Step 6: Prepare the baking dish and puff pastry

While the filling cools slightly, heat your oven to 400°F (200°C). Place a rack in the center of the oven. Set a 9-inch (23 cm) deep pie dish or a 2-quart (about 2-liter) baking dish on a rimmed baking sheet to catch any bubbling over.

Transfer the cooled beef and mushroom filling into the dish, spreading it into an even layer. It should come close to the top but not overflow.

On a lightly floured surface, gently unfold the thawed puff pastry. If needed, roll it out just enough to fit over your baking dish with a slight overhang all around. If you like, cut a few thin strips from the edges and press them around the rim of the dish to create a raised border for extra puff and texture.

In a small bowl, whisk together the egg and milk to make the egg wash.

Step 7: Top with pastry, bake, and serve

Drape the puff pastry over the filled dish, pressing the edges against the rim to seal. You can crimp with a fork or pinch with your fingers for a rustic look. Trim any major excess, or leave a little overhang for a dramatic, flaky edge. Use a sharp knife to cut 4–6 small slits in the top to vent steam.

Brush the surface generously with the egg wash, making sure to cover all exposed pastry. If you like, sprinkle lightly with flaky salt for extra crunch and flavor.

Bake at 400°F (200°C) for 30–35 minutes, or until the puff pastry is deeply golden brown, risen, and the filling is bubbling at the edges. If the pastry is browning too fast, loosely tent with foil for the last 5–10 minutes.

Remove from the oven and let the pie rest for 10–15 minutes before serving. This allows the filling to settle and thicken slightly, so it slices and spoons more neatly. Garnish with a little extra chopped parsley if desired, and serve hot with mashed potatoes or buttered peas alongside.

Pro Tips

• Dry beef = better browning. Pat the meat very dry and do not overcrowd the pan when searing; this is the key to a deeply flavored gravy.
• Simmer gently, not vigorously. A soft simmer keeps the beef tender. If it is boiling hard, lower the heat or crack the lid wider.
• Cool the filling before topping with pastry. Hot, soupy filling can melt the fat in the puff pastry before it hits the oven, leading to a greasy, less flaky crust.
• Vent the pastry. Cutting slits or a small X in the top allows steam to escape so the pastry puffs properly and stays crisp.
• Make it ahead-friendly. You can fully cook the filling a day ahead; rewarm gently until just warm, then top with pastry and bake when you are ready to eat.

Variations

• Guinness steak and mushroom pie: Replace the red wine with 3/4 cup (180 ml) stout such as Guinness, and reduce the beef stock slightly. The stout adds a dark, malty richness classic to British pub pies.
• Cheddar-topped version: Scatter 1–1 1/2 cups (100–150 g) grated sharp Cheddar over the cooled filling before adding the puff pastry. The cheese melts into the gravy for an extra-indulgent pie.
• Individual pies: Divide the filling among 4–6 oven-safe bowls or ramekins. Top each with a round of puff pastry, crimp the edges, brush with egg wash, and bake 20–25 minutes until golden.

Storage & Make-Ahead

To make ahead, cook the beef and mushroom filling completely, cool it, and store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, warm the filling gently on the stove until just warm (not hot), transfer to the baking dish, top with puff pastry, and bake as directed.

Leftover baked pie keeps well in the refrigerator for 3–4 days. Cover the dish tightly or transfer portions to airtight containers. Reheat in a 350°F (175°C) oven for 20–25 minutes, loosely covered with foil for the first 15 minutes, then uncovered for the last 5–10 minutes to crisp the pastry. You can also microwave individual portions, but the pastry will not be as crisp.

For longer storage, freeze the cooled filling (without pastry) for up to 3 months. Thaw overnight in the refrigerator, then rewarm, top with fresh puff pastry, and bake. Freezing a fully assembled, unbaked puff pastry-topped pie is not recommended with this very moist filling, as the pastry can become soggy.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without sides): about 720 calories; 44 g protein; 48 g fat; 28 g carbohydrates; 3 g fiber; 4 g sugar; 1,150 mg sodium. Actual nutrition will vary based on specific ingredients and brands used, and on how much pastry you serve per portion.