Beef and mushroom pie is a hearty winter meal: chunks of chuck braised with mushrooms, onions, carrots, celery, red wine and herbs into a rich gravy, then baked under a flaky homemade crust.

Building the Filling

Brown the beef in batches for flavor, then cook the vegetables, stir in the flour and tomato paste, and add the stock and wine. Braise until the beef is tender. Let the filling cool before topping it with pastry, so the crust doesn’t turn soggy. Brush with egg wash and cut vents for steam.

Kosher Notes

This is a meat (fleishig) recipe. The crust uses vegetable shortening or pareve margarine instead of butter; check that yours is certified pareve. Use kosher beef stock and red wine.

Make-Ahead and Freezing

Make the filling up to 2 days ahead. The assembled pie freezes unbaked for 3 months; bake from frozen, adding 15 to 20 minutes and covering the edges with foil if they brown too fast.

A rich, satisfying kosher beef and mushroom pie with tender chunks of beef in a savory gravy, all wrapped in flaky pastry crust.

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Prep Time 45

Cook Time 2 30

Total Time 3 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Jewish

Calories: 485

Ingredients Method Notes

Ingredients

For the Filling

2.5 lbs beef chuck roast cut into 1-inch cubes
1 lb mixed mushrooms cremini and shiitake, sliced thick
2 large yellow onions diced
3 medium carrots cut into 1/2-inch pieces
3 stalks celery diced
4 cloves garlic minced
1/4 cup all-purpose flour
2 cups kosher beef stock
1/2 cup dry red wine kosher
2 tbsp tomato paste
2 bay leaves
1 tsp fresh thyme
1/4 cup vegetable oil
1 tsp kosher salt or to taste
1/2 tsp black pepper freshly ground

For the Pastry

2.5 cups all-purpose flour
1 tsp kosher salt
1 cup vegetable shortening or margarine, cold
6 tbsp ice water approximately
1 large egg beaten, for egg wash

What I use for this recipe

Dutch ovenSee it on Amazon

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Method

Prepare the Filling

Pat beef cubes dry and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Don't overcrowd the pan. Transfer browned beef to a plate.
Add remaining oil to the same pot. Cook mushrooms in batches until golden brown, about 5 minutes per batch. Remove and set aside with beef.
Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook until softened and lightly caramelized, about 8 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir constantly for 2 minutes. Add tomato paste and cook 1 minute, stirring to prevent burning.
Pour in wine and scrape up any browned bits from the bottom of the pot. Add beef stock, bay leaves, and thyme. Return beef and mushrooms to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender. Remove bay leaves and adjust seasoning. Let cool completely.

Make the Pastry

In a large bowl, whisk together flour and salt. Cut in cold shortening using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until dough just comes together. You may not need all the water.
Divide dough into two portions, one slightly larger than the other. Wrap in plastic and refrigerate for at least 30 minutes.

Assemble and Bake

Preheat oven to 425°F (220°C). Roll out the larger portion of dough on a floured surface to fit a 9-inch deep-dish pie pan with overhang.
Transfer dough to pie pan and fill with the cooled beef mixture. Roll out the second portion of dough for the top crust.
Place top crust over filling. Trim edges, leaving 1-inch overhang. Fold edges under and crimp to seal. Cut several vents in the top crust.
Brush top crust with beaten egg. Bake for 20 minutes, then reduce temperature to 350°F (175°C) and continue baking for 25-30 minutes until crust is golden brown.
Let cool for 10 minutes before serving. The filling will be very hot.

Notes

The filling can be made up to 2 days ahead and refrigerated. The assembled pie can be frozen unbaked for up to 3 months. If baking from frozen, add 15-20 minutes to the cooking time and cover edges with foil if browning too quickly. For a richer flavor, substitute some of the beef stock with additional red wine.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 485

% Daily Value*

Total Fat 26g 33%

Saturated Fat 10g 50%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 680mg 30%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 28g 56%

Perfect Kosher Beef And Mushroom Pie

Building the Filling

Kosher Notes