This beef pie with puff pastry is decadent and rich, but not difficult to make. You will need shortcrust pastry for the sides and puff pastry for the top. As well as the beef, we are using mushrooms, onion, garlic, rosemary and more. So you can expect a wonderful flavor.
What is Gravy Beef?
Known as ‘gravy beef’ in Australia and New Zealand, this cut of beef comes from the shin (front leg), hind leg and neck area of the cow.
It is tasty and typically used in stews and soups. Gravy beef, or gravy steak, doesn’t have much fat. However it does have plenty of connective tissue which breaks down and tenderizes during slow cooking. This is a richly flavored cut of beef.
You can use stewing beef, chuck steak or a similar cut in this recipe. Chuck steak might need a longer cooking time. Other names for ‘gravy steak’ include beef shin or beef shank. Bone-in gravy beef is known as osso bucco.
Serving Suggestions for Beef Pie with Puff Pastry
This beef pie with puff pastry recipe makes four individual pies. You can serve them with fries and peas, buttered new potatoes and green beans, or as a snack with ketchup or your favorite sauce on the side.
You might like to try this British beef and ale pie for a change of pace.Print
Beef Pie with Puff Pastry
Rich and meaty, this beef pie with puff pastry recipe makes four individual pies. Puff pastry offers a light and airy topping. The meat is paired with mushrooms, onion, garlic and more robust flavors. You can use readymade pastry to save time and effort.
- Prep Time: 20 Minutes
- Cook Time: 2 Hours 15 Minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stove and Oven
- Cuisine: British
- 1½ lbs (700g) gravy beef (see note, above) cut into ¾-inch (2cm) pieces
- 2 tablespoons all-purpose flour (plain flour)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 chopped yellow onion
- 8¾ oz (250g) quartered fresh mushrooms
- 1 teaspoon chopped fresh rosemary
- 2 minced garlic cloves
- 1½ cups (375ml) beef broth
- 2 tablespoons tomato concentrate
- 2 sheets 10×10-inch (25x25cm) frozen ready-rolled shortcrust pastry, just thawed
- 1 beaten egg
- 2 sheets 10×10-inch (25x25cm) frozen ready-rolled puff pastry, just thawed
- Put the beef in a bowl and sprinkle with flour.
- Season with salt and black pepper and toss to coat.
- Heat half the oil in a pan over a moderate heat.
- Add half the beef and cook, stirring, for 5 minutes or until golden brown.
- Transfer it to a plate, and repeat with the rest of the oil and beef.
- Mix in the onion, mushrooms, rosemary and garlic.
- Cook for 5 minutes, stirring occasionally.
- Now stir in the steak, broth and tomato concentrate.
- Bring the mixture to a simmer, then turn the heat down.
- Cook covered for an hour.
- Uncover and cook for another 30 minutes or until the beef is tender.
- Add salt and black pepper to taste.
- Let the beef mixture sit for an hour.
- Put it in a bowl and cover with plastic wrap.
- Refrigerate for 2 hours.
- Now preheat the oven to 410 degrees F (210 degrees C).
- Cut the shortcrust pastry in half diagonally.
- Line 4 round 1¼-inch (3cm) deep, 3¾ -inch (9½ cm) across pie tins with the shortcrust pastry.
- Brush egg on the edges and divide the beef between the pastry in the pie tins.
- Now cut the puff pastry sheets diagonally in half.
- Top the pies with the puff pastry.
- Trim off any excess.
- Press the edges to seal using a fork.
- Brush the rest of the egg over the pie tops.
- Cut a little cross in the middle of each one.
- Arrange the pies on a baking tray.
- Bake for half an hour or until golden and puffed up.
- Not keen on mushrooms? Swap them for potatoes or carrot.
Keywords: beef, pie, mushrooms, puff pastry