Recipe Card

Beef and Wild Mushroom Pie


  • 1.5 kg pack Jus-Rolâ„¢ Puff Pastry, thawed
  • Beaten egg to glaze
  • 250 g Bacon, diced
  • 1.5 kg Braising/stewing beef, cubed
  • 5-6 tbsp oil
  • 1 kg Shallots, peeled
  • 3 tbsp flour
  • 1.5 ltr Red wine
  • 1 kg Mushrooms (we used Portobello sliced and Chestnut mushrooms quartered)
  • 30 g Wild Dried Mushrooms
  • Few sprigs of fresh thyme
  • Salt & pepper to taste

Equipment required

  • Pie Dish
  • Pie Funnel
  • Pastry Brush
  • Saucepan


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Sauté the bacon and beef in heated oil until just browned. Remove with slotted spoon.
  3. Add onions to pan, cook for 5 minutes or until just beginning to turn golden, stirring occasionally.
  4. Return beef and bacon to pan and stir in flour, cook for two minutes, then gradually stir in red wine and herbs.
  5. Bring to boil and then simmer for 20 minutes. Add salt and pepper to taste. Stir in mushrooms then allow to cool.
  6. Place cooled pie filling in 1 large tin or dish or 3 x 26cm dishes. Place pie funnel in centre of filling.
  7. Roll out pastry large enough to cover dish(es), with a little extra over. Brush rims with egg glaze, cut strips from edge of pastry and use to cover rims, glaze with beaten egg.
  8. Cover pie filling with pastry to form a lid. Press down edges and trim excess pastry, knock up edges.
  9. Glaze with beaten egg. Bake until pastry is puffed and golden, (approx. 25 minutes for small dishes, 50-55 minutes for large size)

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