Slow-Cooked Beef and Mushroom Pie with Golden Pastry Crust

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty Australian meat pie filled with tender slow-cooked beef and mushroom ragout, encased in a flaky golden pastry crust perfect for comfort food cravings. This Australian-inspired beef recipe, ready in about 160 minutes, layers beef chuck, button mushrooms, onion 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 550 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

• 600 g diced beef chuck
• 200 g sliced button mushrooms
• 1 large diced onion
• 1 medium diced carrot
• 3 minced garlic cloves
• 2 cups (480 ml) beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp plain flour
• 350 g thawed frozen puff pastry
• 1 large beaten for glaze egg
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-based pot over medium-high heat. Add 600 g diced beef chuck and brown on all sides for about 5-7 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 1 medium diced carrot, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp plain flour and cook for 1 minute to remove raw taste.
4. Step 4: Return the browned beef to the pot along with 200 g sliced button mushrooms, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 cups (480 ml) beef stock, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
5. Step 5: Bring to a simmer, cover with a lid, reduce heat to low, and slow-cook for 2 hours or until beef is tender and sauce has thickened to a rich ragout.
6. Step 6: Preheat your oven to 400°F (200°C). Transfer the beef mixture into a 9-inch (23 cm) pie dish and cover with thawed 350 g frozen puff pastry, trimming excess pastry and pressing edges to seal.
7. Step 7: Brush the top with 1 large beaten egg and cut a few small slits for steam to escape.
8. Step 8: Bake for 25-30 minutes until the pastry is golden and puffed. Let cool for 5 minutes before serving.