If you’re searching for a cozy and utterly satisfying dish that combines hearty flavors with a touch of elegance, look no further than this Beef and Mushroom Pie (3 in 1) Recipe. It takes humble leftover slow-cooked beef cheeks and transforms them into a stunning individual pie, bringing together tender beef, earthy mushrooms, sweet carrots, and a luscious sauce all wrapped in flaky puff pastry. The magic of this recipe is in its simplicity and the way every component works beautifully, making it perfect for a family dinner or a special treat any night of the week.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, balancing rich and fresh flavors while adding texture and color that make the pie truly irresistible. From the softness of the slow-cooked beef to the vibrant carrots and the comforting puff pastry, these simple essentials come together effortlessly.
- 1 sheet ready rolled puff pastry: Provides the flaky, buttery crust that is the crown jewel of the pie.
- 1 egg (lightly beaten): Used to give the pastry a beautiful golden finish when baked.
- 2 cups shredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers: The tender meat ensures a hearty, flavorful center.
- 1 1/2 cups leftover sauce from Slow Cooked Beef Cheeks in Red Wine: Adds rich, savory moisture to keep the filling juicy.
- 2 tbsp olive oil: For sautéing and enriching the vegetables with a smooth base flavor.
- 1 onion (brown, white or yellow), diced: Brings sweetness and depth when cooked down.
- 2 garlic cloves, minced: Infuses the pie filling with a warm aromatic touch.
- 2 carrots, diced roughly to the size of peas: Adds subtle sweetness and a lovely pop of color and texture.
- 1 cup frozen green peas: Bursts of freshness that brighten the savory mix.
- 1 cup canned crushed tomato: Contributes tangy richness and body to the sauce.
- 1 1/2 cups sliced button mushrooms: Earthy flavor and meaty texture perfectly complement the beef.
- 3 tbsp tomato paste: Intensifies the tomato flavor and thickens the filling nicely.
- 1 cup water: Balances the sauce and helps simmer the ingredients together.
- 1 tsp thyme (dried): Provides a subtle herbal note that enhances the meaty filling.
- 1 tsp oregano (dried): Adds warmth and complexity with its distinctive aroma.
- 1 tsp salt, plus more to taste: Essential for rounding out all the flavors.
- Black pepper: A simple spice that brings a hint of heat and brightness.
How to Make Beef and Mushroom Pie (3 in 1) Recipe
Step 1: Prepare Your Oven and Ramekins
Start by preheating your oven to 180C (350F). While the oven warms, line up four ramekins, each with about a 1 2/3 cup capacity. These individual pie vessels make serving a breeze and add a charming personal touch.
Step 2: Cut the Puff Pastry Rounds
Place one ramekin directly onto the thawed puff pastry sheet, then carefully cut around it to create four perfect pastry rounds. These will become beautiful pie lids that puff up to golden perfection during baking.
Step 3: Sauté Your Aromatics and Vegetables
In a large heavy-based pan, heat your olive oil over medium-high heat. Toss in the diced onion and garlic, gently sautéing them for about two minutes until fragrant and soft. Next, add the diced carrots and give them a quick one-minute sauté, followed by the mushrooms for an additional minute. This step brings out the sweetness and deep flavors from the vegetables.
Step 4: Combine Filling Ingredients and Simmer
Now, add the shredded beef cheeks, leftover red wine sauce, peas, crushed tomatoes, tomato paste, water, thyme, oregano, salt, and black pepper into the pan. Stir everything thoroughly, then let it simmer for around three minutes. This lets the flavors marry and the filling thicken slightly, making it juicy and irresistible.
Step 5: Assemble and Bake the Pies
Divide the sumptuous filling evenly between the four ramekins. Gently lay a puff pastry round atop each. Cut a small slit in the center of each pastry lid to allow steam to escape during baking. Brush the tops with beaten egg for a shiny, golden finish. Pop them in your preheated oven and bake for 20 to 25 minutes until the pastry is beautifully puffed and dark golden.
Step 6: Rest and Serve
Once out of the oven, allow the pies to rest for five minutes. This brief pause helps the filling settle and the pie cool just enough for comfortable eating. Your warm, comforting Beef and Mushroom Pie (3 in 1) Recipe is now ready to delight!
How to Serve Beef and Mushroom Pie (3 in 1) Recipe
Garnishes
Adding a sprinkle of fresh parsley or thyme over your Beef and Mushroom Pie (3 in 1) Recipe adds a burst of color and a fresh herbaceous contrast to the rich filling. A little cracked black pepper on top also brightens the dish and invites you in for that first tasty bite.
Side Dishes
This pie pairs wonderfully with simple sides like a crisp green salad tossed with a tangy vinaigrette or some buttery mashed potatoes that soak up any lovely sauce. Roasted seasonal vegetables also complement the earthiness of the mushrooms and meat beautifully, rounding out the meal.
Creative Ways to Present
For a fun twist, try serving the pies on wooden boards with a ramekin of extra sauce or gravy alongside. Or, arrange mini pies for a party spread to wow your guests with individual servings of hearty comfort food. This Beef and Mushroom Pie (3 in 1) Recipe shines both at home and impressively at entertaining.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the pies in an airtight container in the refrigerator for up to three days. The flavors often deepen after a day, making for equally delicious next-day meals.
Freezing
You can freeze individual pies once cooled by wrapping them tightly in plastic wrap and foil and placing them in a freezer-safe bag or container. They freeze well for up to two months, letting you enjoy this dish anytime you want a comforting boost with minimal effort.
Reheating
To reheat, remove any wrapping and place the pies on a baking sheet in a preheated oven at 180C (350F) for 15-20 minutes until warmed through and the pastry re-crisps. Avoid microwaving if possible to keep that lovely puff pastry perfectly flaky.
FAQs
Can I use other cuts of beef instead of beef cheeks?
Absolutely! While beef cheeks are wonderfully tender, you can substitute other slow-cooked beef cuts like brisket or chuck. Just make sure the meat is shredded and tender for the best result in this Beef and Mushroom Pie (3 in 1) Recipe.
Can I make this recipe vegetarian?
While this recipe highlights beef cheeks, you can easily create a vegetarian version by replacing the meat with a mix of hearty mushrooms, lentils, or a plant-based meat substitute. Adjust the sauce flavors accordingly to maintain richness.
Is puff pastry the only pastry option?
Puff pastry works fantastic for its flaky texture, but you could also try shortcrust pastry if you prefer a sturdier, crumbly crust. Both bring their own charm to the Beef and Mushroom Pie (3 in 1) Recipe.
How can I tell when the pies are fully cooked?
The puff pastry should be visibly puffed, golden, and crisp. If you see a deep comforting brown color and the filling bubbles gently under the slits, you’re good to go!
Can I double this recipe for more servings?
Yes, doubling or even tripling the recipe is easy. Just adjust the number of ramekins and pastry rounds accordingly, and extend baking time slightly if using larger dishes or multiple trays in the oven.
Final Thoughts
This Beef and Mushroom Pie (3 in 1) Recipe is the ultimate blend of comfort, flavor, and creativity in one dish. Whether you’re using leftovers or making it fresh, it’s a guaranteed winner that brings warmth and happiness to any table. Go ahead, give it a try — you’ll soon find it becoming one of your most beloved recipes!
Print
Beef and Mushroom Pie (3 in 1) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Australian
Description
This Beef and Mushroom Pie is a comforting and delicious dish that makes perfect use of leftover slow-cooked beef cheeks in red wine. With a savory filling of tender beef, mushrooms, carrots, peas, and a rich tomato-based sauce, all encased in flaky puff pastry, this pie serves as an ideal hearty meal for any occasion. The recipe is easy to prepare and baked to golden perfection for a satisfying family dinner.
Ingredients
Pastry
- 1 sheet ready rolled puff pastry (25cm x 25cm / 10″ x 10″, thawed)
- 1 egg (lightly beaten)
Pie Filling
- 2 cups shredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers
- 1 1/2 cups leftover sauce from Slow Cooked Beef Cheeks in Red Wine
- 2 tbsp olive oil
- 1 onion (brown, white, or yellow, diced)
- 2 garlic cloves (minced)
- 2 carrots (diced roughly to the size of peas, about 1 1/2 cups)
- 1 cup frozen green peas
- 1 cup canned crushed tomato
- 1 1/2 cups sliced button mushrooms
- 3 tbsp tomato paste
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- Black pepper (to taste)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) to ensure it’s at the right temperature for baking the pies later.
- Prepare Ramekins: Gather 4 ramekins, each with a capacity of approximately 1 2/3 cups, to hold the pie filling and pastry topping perfectly.
- Cut Puff Pastry: Place a ramekin on the puff pastry sheet and use it as a guide to cut out four rounds from the pastry for the pie tops.
- Sauté Aromatics: Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add the diced onion and minced garlic, sautéing for about 2 minutes until fragrant and slightly softened.
- Add Vegetables: Add the diced carrots to the pan and sauté for 1 minute. Then add the sliced mushrooms and continue to sauté for another minute to soften and release their flavors.
- Add Remaining Filling Ingredients: Stir in the shredded beef cheeks, leftover sauce, frozen peas, crushed tomato, tomato paste, water, dried thyme, oregano, salt, and black pepper. Mix well to combine all ingredients thoroughly.
- Simmer Filling: Let the mixture simmer gently for 3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Assemble Pies: Divide the hot pie filling evenly between the 4 ramekins. Place a puff pastry round on top of each ramekin, cutting a small slit in each pastry round to create steam vents.
- Egg Wash and Bake: Brush the puff pastry tops with the lightly beaten egg to encourage browning. Place the ramekins in the preheated oven and bake for 20 to 25 minutes or until the pastry is dark golden and puffed.
- Rest and Serve: Remove the pies from the oven and let them stand for 5 minutes to cool slightly and set before serving.
Notes
- Using leftover slow-cooked beef cheeks adds deep flavor and tenderness to the pie filling.
- If you don’t have leftover beef cheeks, substitute with shredded slow-cooked beef or stew meat.
- Adjust the seasoning of the filling after simmering to your taste preference.
- The puff pastry rounds should be slightly larger than the ramekins to fully cover the filling.
- Letting the pies rest before serving helps the filling to set and prevents burns from hot filling.
