The pie filling that works with puff pastry, shortcrust, or just a lid — your call

A great beef and mushroom pie starts with a great filling — which means properly browned beef, deeply savoured mushrooms, and a sauce that is rich but not heavy. This recipe gives you the filling; what you do with it (full pie, pot pie with a pastry lid, beef and pastry tarts) is entirely up to you.

3 hrs 25 mins 4 servings Prep 55 minsCook 2 hrs 30 minsMain CourseAustralian

Ingredients

  • 480g Your Farmer diced beef
  • 300g mixed mushrooms (Swiss brown, button, or a combination), sliced
  • 20g dried porcini mushrooms, rehydrated in 250ml hot water for 20 minutes — reserve the soaking liquid
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 300ml beef stock
  • The porcini soaking liquid, strained
  • 1 tbsp fresh thyme leaves
  • 2 tbsp plain flour
  • 2 tbsp butter
  • Olive oil, salt and pepper
  • Puff pastry or shortcrust pastry, to top
  • 1 egg, beaten (for the egg wash)

Instructions

Brown the diced beef in batches in a heavy pot over high heat. Remove and set aside.

480g diced beef

In a separate pan, melt butter over high heat and cook the fresh mushrooms until deeply golden. Season. Add to the beef and set aside.

2 tbsp butter300g mixed mushrooms

In the main pot, sauté the onion over medium heat for 8 minutes. Add garlic and tomato paste, cook 2 minutes.

1 onion3 cloves garlic2 tbsp tomato paste

Add the flour and stir for 1 minute. Add the wine and stir until smooth.

2 tbsp plain flour1 cup red wine

Add the beef stock and strained porcini soaking liquid. Return the beef and fresh mushrooms. Add the rehydrated porcini and thyme.

300ml beef stockporcini soaking liquid20g porcini1 tbsp thyme

Simmer gently, partially covered, for 1.5–2 hours until the beef is tender and the sauce has thickened. Season well.

Allow the filling to cool before topping with pastry — about 30 minutes. (It can be made a day ahead and fridged; a cold filling tops better.)

Top with puff or shortcrust pastry, brush the surface with the beaten egg, and bake at 200°C for 25–30 minutes until golden.

puff or shortcrust pastry1 beaten egg

Appears in

In every beef share — Diced Beef (480g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67
Grass-fed diced beef from Your Farmer — vacuum-sealed paddock-to-plate, NSW & ACT delivery
Grass-Fed Diced Beef (approx 480g)
$16.79

The Mushroom Question

Use a mixture of mushrooms if you can — some Swiss browns for earthiness, some dried porcini rehydrated in hot water for extraordinary depth (use the soaking water in the sauce — it’s liquid gold), and some plain button mushrooms for bulk. The combination produces a complexity that single-variety mushroom versions lack.

💡 Cook your mushrooms in a separate pan over high heat in butter until deeply golden before adding them to the beef. Mushrooms cooked in the same liquid as the beef never properly brown — they just steam. A golden mushroom has ten times the flavour of a grey one.

The pie your family will request by name. Join the Your Farmer community. 🥧

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