Slow-Baked Beef and Mushroom Pie with Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty Australian classic featuring tender slow-cooked beef and mushrooms encased in golden flaky puff pastry. This australian-inspired beef ready in about 175 minutes layers beef chuck, cubed, button mushrooms, sliced, medium onion, finely chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cubed
• 8 oz button mushrooms, sliced
• 1 medium onion, finely chopped
• 1 large carrot, diced
• 2 cups beef stock
• 1/2 cup red wine
• 2 tbsp tomato paste
• 2 tsp fresh thyme
• 1 bay leaf
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1 (9x12 inch) puff pastry sheet
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 1.5 lbs cubed beef chuck seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, melt 3 tbsp butter over medium heat. Add 1 finely chopped onion and 1 diced large carrot, sautéing for 5 minutes until softened. Stir in 8 oz sliced button mushrooms and cook for another 4 minutes until they release moisture.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables, stir constantly for 2 minutes to form a roux. Gradually pour in 2 cups beef stock and 1/2 cup red wine while stirring to prevent lumps.
4. Step 4: Add 2 tbsp tomato paste, 2 tsp fresh thyme, 1 bay leaf, and the browned beef back to the pot. Bring to a simmer, cover, and transfer to the preheated oven to bake for 2 hours until beef is tender and sauce thickens.
5. Step 5: Remove pot from oven, discard bay leaf, and let the filling cool slightly. Roll out 1 sheet of puff pastry to cover the pot top, trimming edges. Brush the edges and top with 1 beaten egg.
6. Step 6: Place the puff pastry on top of the filling and bake at 400°F for 20-25 minutes or until pastry is puffed and golden brown. Let rest 10 minutes before serving.