Beef and Mushroom Pie With a Puff Pastry Top
When I ate my first chicken pot pie at Marie Callender’s, generations of English ancestors AWAKENED inside my body.
They’re back. And this time they want beef.
Meat pies are about as English as it gets, so it feels right to finally tell you about the first and only time I went to England.
I was 18 years old and had just spent the summer living in Zambia, Africa, teaching school-aged children basic math and reading. My dad and brother came to pick me up, and on our way home we decided to extend our layover in London for a week.
I vividly remember seeing the Crown Jewels sitting in glass cases and wondering why the world was so unfair. Orphans in Africa were starving and dying, and people on the other side of the world were able to let their jewels sit in glass cases. It was the actual two ends of the spectrum in such a short amount of time. As an 18-year-old, it made a deep impact on me, and since then I’ve always tried to meet people and places where they are at.
Whenever I make a pie like this, I use what I have. Maybe that’s why my English ancestors loved meat pies so much. Whatever was growing in the garden or sitting around the kitchen could get thrown in, covered in pastry, and suddenly you had dinner.
Nobody needs jewels in a glass case to feed the people around them. A pot, some beef, a sheet of puff pastry, and a table. That’s plenty.
Ingredients
Method
- Brown the beef: Heat olive oil in a large oven-safe pot over medium-high heat. Season beef with salt and pepper and brown it in batches, about 2–3 minutes per side. Remove and set aside.
- Cook the vegetables: Add the onion and mushrooms to the same pot. Cook for 5–7 minutes, until softened. Add garlic and cook for another minute.
- Make the gravy: Stir in tomato paste and flour. Cook for about 1 minute. Slowly add the beef broth while stirring. Add Worcestershire sauce, thyme, and rosemary.
- Simmer the beef: Return the beef to the pot. Bring to a simmer, cover, and cook on low for 1–1½ hours, until the beef is very tender and the gravy has thickened.
- Cool slightly: Remove from heat and let the filling cool for about 10–15 minutes. This helps keep the pastry from getting soggy.
- Add the pastry: Transfer the filling to a 9-inch pie dish if you didn’t cook it in an oven-safe dish. Lay the puff pastry over the top and press the edges around the dish. Cut a few small slits in the center.
- Egg wash: Brush the pastry with the beaten egg and water.
- Bake: Bake at 400°F for 20–25 minutes, until the pastry is puffed and beautifully golden brown.
- Rest & serve: Let the pie rest for 10 minutes before serving.
Notes
Serve it with mashed potatoes, roasted carrots, peas, or a simple green salad. For an extra-rich filling, add ½ cup red wine along with the beef broth.
