Beef Pot Pie Recipe with Mushrooms (Easy)

Beef Pot Pie Recipe with Mushrooms
 Beef Pot Pie Recipe with Mushrooms (Easy) sitting on a marble table

Beef Pot Pie Recipe with Mushrooms is the quintessential comfort food. Think, rich and meltingly tender, chunky beef pieces, mushrooms and vegetables bathed in a heady sauce then topped with golden crispy puff pastry. Yes Please!

Our Beef Pot Pie Recipe with Mushrooms filling can be made in advance and then frozen or chilled ready to top with a golden crispy pastry for a super fast hearty meal in a hurry.

Once you make a homemade pot pie we think you’ll be a convert of pot pies!

At a Glance This Is What You Need To Make Beef Pot Pie Recipe With Mushrooms


brown onions
plain flour (all purpose)
tomato paste
beef stock cube
salt & cracked black pepper
worcestershire sauce
egg for glazing pastry (optional)

Shopping List

chuck steak
puff pastry
red wine
fresh or dried thyme
dried porcini mushrooms

Beef Pot Pie Recipe with Mushrooms in two pots finished with crisp pastry with a fork in the middle

What Makes a Pot Pie a Pot Pie?

What’s the difference between a pie, and a pot pie? In the Southern States of America, a distinction is made in this case between beef pie, and beef pot pie.

Beef pies are the savory versions of fruit pies, made with a pastry crust on both the top and the bottom and rarely have vegetables. Beef pot pies on the other hand usually have vegetables and a single pastry layer on the top of the pie. Who Knew?

How Long To Cook Pot Pie?

Tougher cuts of beef take longer to cook than chicken, so allow 2 1/2 – 3 hours for the beef to become meltingly tender. Good news is this time is all hands free.

During a long slow cook, evaporation and drying of the meat can become an issue. Consider using a cartouche as a great way to prevent the meat from drying and the sauce from evaporating.

Once the filling is cooked it’s time to assemble the pot pie – chill the filling before covering with the puff pastry. Puff pastry likes to be very cold and then shocked once it’s placed into a hot oven. Chilling the filling and then covering the pot with puff pastry is the secret to creating a pie with a crisp flakey pastry.

Preparing Porcini Mushrooms

What Is a Cartouche?

cartouche is a baking paper lid that reduces the amount of evaporation during the cooking process. Using a cartouche keeps the meat, fruit etc submerged during the cook and prevents the food from drying out on top.

Cartouche is a French technique that’s also handy for other long-simmering applications when you want to reduce the amount of evaporation.

Checkout our video for a quick look into making a cartouche.

Can You Freeze Beef Pot Pie?

Assembled Pot Pies generally speaking freeze very well, but take a lot of valuable freezer space. Consider freezing the filling in serving size quantities and then assembling in the pot with the pastry when the urge takes you.

How To Reheat Beef Pot Pie

On the rare occasion you find yourself with a pre cooked pot pie that needs to be reheated, don’t stress it’s easy!

Preheat the oven to 180c/360f bake not fan. Once the oven has reached the correct temperature, to prevent over browning of the pastry loosely cover the pot pie with alfoil without sealing all of the edges.

Sealing the edges traps the steam and creates soggie pastry. Bake for 15 – 20 minutes until the filling is hot and the pastry is crisp.

Can You Replace Puff Pastry with Shortcrust or Flaky Pastry

There are no golden rules regarding which pastry to use on your pot pie. What you want is a pastry that teams well with the filling and of course is easy to make, assuming you’re not using pre made pastry.

Short crust pastry teams well with fruit pies so for a ridiculously easy super short pastry try our 2 MINUTE SOUR CREAM PASTRY, yep you read it correctly – just 2 minutes and you have an amazing pastry.

Flaky pastry is really a cheat’s version of puff pastry that doesn’t entail turning, rolling and turning and rolling again Believe it or not it doesn’t take a lot of skill, or time to get a pastry with a crisp, flaky texture and wonderful flavour.

If you’re in the mood for a flaky pastry that will team beautifully with our beef pot pie then check out our Quick and Easy Flaky Pastry as the name suggest it’s quick, easy and Oh So Good.

Watch How To Make Make Beef Pot Pie Recipe with Mushrooms

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Beef Pot Pie Recipe with Mushrooms
Yield: 4 - 6

Beef Pot Pie Recipe with Mushrooms (Easy)

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Beef Pot Pie Recipe with Mushrooms is the quintessential comfort food. Think, rich and meltingly tender, chunky beef pieces, mushrooms and vegetables bathed in a heady sauce then topped with golden crispy puff pastry. Yes Please!


  • 40 gms dried porcini mushrooms (1 oz) or a combination of dried mushrooms soaked until soft in 2 cups of boiling water 
  • 1 medium to large carrot, approximately 1 cup - finely diced 
  • 1 large stick of celery, approximately 1 cup - finely diced
  • 2 small brown onions, approximately 1 cup - finely diced
  • 4 large cloves of garlic - thinly sliced
  • 200 gm fresh mushrooms (7 oz)
  • 1.2kg chuck steak (2.65 lbs) trimmed of excess fat
  • 1 beef stock cube 
  • 1 1/2 tablespoons worcestershire sauce
  • 2 cups red wine or if wines not your thing subsitute with more beef stock 
  • 2 tablespoons tomato paste
  • 1 small bunch of fresh thyme or 1 - 2 teaspoons dried
  • 1/4 cup plain flour (all purpose)
  • salt and freshly milled black pepper to taste 

Pastry Top

  • puff pastry sheets - approximately 2 -3 depending on size of the pot
  • 1 egg for glazing the pastry (optional)


  1. pre heat the oven 220c / 200f bake not fan
  2. soak the porcini mushrooms in 2 cups of boiling water until soft.
  3. drain and chop the porcini and reserve the liquid
  4. add several tablespoons of oil to a large ovenproof pot with a lid, then saute the celery, carrots and onion until soft
  5. add the garlic and sliced mushrooms - cook briefly
  6. empty the pan and wipe to remove any remaining vegetables
  7. add a good lick of oil to the pan and over a medium heat cook the meat in several batches, so as not to crowd the pan
  8. return all of the meat to the pan along with all of the remaining pie filling ingredients - see step 8 notes below before adding the porcini liquid
  9. make a cartouche as shown in the video and place on top of the pie filling
  10. cover with a lid and bake for 2 1/2 - 3 hours or until the meat is meltingly tender - see notes below
  11. cut pastry slightly larger than the pot to prevent the pastry from falling into the pot, we used a bowl as a template.
  12. beat the egg and brush around the outer edge of the pastry circle with the beaten egg
  13. place the pastry circle egg side down onto the pie pot
  14. decorate the edge by crimping and cut several steam vents into the centre of the pastry
  15. now paint (glaze) the pastry with the egg and bake for 20 - 30 minutes


Step 8. discard the last couple of tablespoons of the porcini liquid as it will possibly have grit from the mushrooms as shown in the video

Step 10. when the pie filling is cooked refrigerate until cold, before proceeding with placing the pastry on the pot.

Nutrition Information



Serving Size


Amount Per Serving Calories 639Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 236mgSodium 480mgCarbohydrates 28gFiber 4gSugar 8gProtein 71g

Nutritional information provided here is only intended as a guide.

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