Beef and Mushroom Pie

1. 1
   prep

   Prep the beef and aromatics.

   1.Pat beef cubes dry with paper towels and season with salt and black pepper.

   2.Dice the onion, carrot, and celery into small cubes.

   3.Slice the mushrooms and mince the garlic cloves.

   TIPDrying the beef helps achieve a deep brown sear.
2. 2
   fry

   Sear the beef in batches.

   1.Heat 1 tablespoon oil in a large dutch oven over medium-high heat.

   2.Sear beef cubes in a single layer until deeply browned on all sides, about 3 to 4 minutes per batch.

   3.Transfer seared beef to a plate and repeat with remaining beef.

   TIPDo not crowd the pot—too much meat at once will steam instead of sear.
3. 3
   saute

   Cook the mushroom and vegetables.

   1.Add the remaining 1 tablespoon oil to the pot, then add mushrooms and cook until golden, about 4 minutes.

   2.Add onion, carrot, and celery and sauté until softened, about 5 minutes.

   3.Add garlic and tomato paste, stir continuously for 1 minute until fragrant.
4. 4
   saute

   Make the gravy base.

   1.Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

   2.Slowly pour in water while stirring to prevent lumps.

   3.Add Worcestershire sauce, fresh thyme, and bay leaves.

   TIPScrape up the browned bits from the pot bottom—they add deep flavor.
5. 5
   simmer

   Braise the filling until tender.

   1.Return the seared beef and its resting juices to the pot.

   2.Bring to a gentle simmer, then cover and reduce heat to low.

   3.Cook for 1.5 to 2 hours until beef is fork-tender, stirring occasionally.

   TIPCheck liquid occasionally; add a splash of water if it reduces too quickly.
6. 6
   prep

   Cool the filling and preheat oven.

   1.Remove bay leaves and discard.

   2.Transfer filling to a bowl and let cool to room temperature.

   3.Preheat oven to 400°F (200°C).

   TIPFilling must be cool when assembling or the pastry will melt.
7. 7
   assemble

   Assemble the pie.

   1.Roll out one pie crust and line the bottom of a 9-inch pie dish.

   2.Spoon the cooled beef and mushroom filling into the crust.

   3.Top with the second pie crust, trim edges, and crimp together to seal.

   4.Cut a few small slits in the top crust for steam vents.
8. 8
   bake · ~35 min

   Bake until golden and bubbling.

   1.Brush the top crust with beaten egg wash for a glossy finish.

   2.Place pie on a baking sheet and bake for 30 to 35 minutes.

   3.Look for a deep golden crust and bubbling filling visible through the vents.

   TIPCover the crust edges with foil if they brown too quickly.
9. 9
   rest · ~10 min

   Rest briefly before slicing.

   Let the pie cool on a wire rack for 10 minutes before slicing—this allows the filling to set.

Cuisines we love