Fall apart, ultra tender chunks of beef, bursts of fresh mushroom smothered in the most incredible gravy and topped with flaky, golden puff pastry. My friends, this is not just another beef pie. This is an EPIC Chunky Beef and Mushroom Pie with a little secret ingredient that takes this to the next level!

This is the sort of food that makes me do the happy dance. Literally. I took a massive spoonful and was jumping up and down with glee. It was everything I had hoped it would be, and more.

Non foodies will find it hard to understand the elation you feel when you make something that is this good. I mean, gravy even in its most basic form (and anything you smother in gravy) is fantastic.


20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
1 ¼ cups / 312 ml boiled water
1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
1 – 2 tbsp vegetable oil
2 garlic cloves , minced
1 onion , finely chopped
1 celery , finely chopped
1 carrot , finely chopped
3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
1/3 cup flour (any)
300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
2 cups / 500 ml beef stock
3 sprigs thyme or 1 tsp dried thyme leaves
2 bay leaves , fresh or dried
200 g / 7 oz bacon , diced
300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
1 – 2 sheets puff pastry (enough to cover pie)
1 egg yolk


Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
Sprinkle beef with salt and pepper.
Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes …