Traditional Beef and Mushroom Meat Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A flaky pastry pie filled with tender slow-cooked beef and earthy mushrooms in a rich gravy, a beloved staple of Australian home cooking. This australian-inspired beef ready in about 120 minutes layers (225 g), sliced button mushrooms, large, diced onion, beef broth 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

• 1.5 lbs (700 g), cut into 1-inch cubes beef chuck
• 8 oz (225 g), sliced button mushrooms
• 1 large, diced onion
• 1 cup beef broth
• 1/2 cup red wine
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 2 sheets, thawed frozen puff pastry sheets
• 1 large, beaten for egg wash egg
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried or 1 tbsp fresh chopped thyme

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Add 1.5 lbs beef chuck cubes, seasoning with 1 tsp salt and 1/2 tsp black pepper, and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 3 tbsp butter. Sauté 1 large diced onion until translucent, about 5 minutes.
3. Step 3: Stir in 8 oz sliced button mushrooms and 1 tsp thyme, cooking until mushrooms soften, about 4 minutes.
4. Step 4: Sprinkle 3 tbsp all-purpose flour over vegetables and stir for 2 minutes to cook the flour.
5. Step 5: Gradually add 1 cup beef broth and 1/2 cup red wine, stirring constantly until the sauce thickens and is smooth.
6. Step 6: Return browned beef to the pot, stir to combine, cover, and simmer for 1 hour on low heat until beef is tender and sauce rich.
7. Step 7: Roll out 2 thawed puff pastry sheets; place one sheet in a 9-inch pie dish, pressing to fit.
8. Step 8: Fill pastry with beef and mushroom mixture, then cover with second pastry sheet, sealing edges by pressing with a fork. Cut small slits in the top for steam.
9. Step 9: Brush the top with 1 beaten egg for a golden finish.
10. Step 10: Bake in preheated oven for 25-30 minutes until pastry is puffed and golden brown. Let rest 10 minutes before serving.