Beef and mushroom pie

by Daniel Bilton-20 February 2026Medium

Prep Time30 min

Cook Time120 min

Total Time150 min

Servings4

Make this simple pie recipe even easier by cooking the filling in a slow cooker the day before you want to serve it.

Imported RecipeOriginally from: www.bbc.co.uk

Method

0
Season the beef with salt and black pepper.
1
Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.
2
Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.
3
Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.
4
Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.
5
Preheat the oven to 180C.
6
Spoon the cooled meat mixture into a large pie dish.
7
Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.
8
Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.
9
Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown.