National Pie Day – Mushroom Pie

National Pie Day – Mushroom Pie

National Pie Day – Mushroom Pie

 

Apple or blueberry, beef or chicken, sweet or savory. We all love pies! The 23rd of January is National Pie Day in the US. As Don Maclean sang, the pie is a quintessential American dessert. But we all need a little comfort and pie is the perfect comfort food. So we’re celebrating pie day too with this mushroom, leek, and lager beef pie.

 

What is Comfort Food?

We all have dishes that we turn to for comfort and I am sure that, like me, pie is one of those for you too.

An article published in 2017 in the International Journal of Gastronomy and Food Science defines comfort foods as those foods providing “consolation or a feeling of well-being,” especially emotional comfort that’s heightened by our senses of taste, touch and smell. Comfort foods can be sweet or salty and often remind us of our childhood.

 

Mushroom Pie with Leek, Lager And Beef

The umami of the mushrooms, tang of the lager, and butteriness of the pastry make this mushroom pie a great comfort food.

Mushroom Pie

5 from 3 votes
Course Main Course
Servings 6

Ingredients
  

  • 1 kg beef chuck cut into 2.5cm chunks
  • 4 leeks washed well and sliced
  • 2 stalks celery finely sliced
  • 2 carrots finely sliced
  • 4 cloves garlic minced
  • cup flour
  • 300 ml lager
  • 2 cups beef stock
  • handful fresh thyme sprigs
  • 2 bay leaves
  • 500 g button or portabellini mushrooms thickly sliced
  • 1-2 sheets puff pastry enough to cover the pie
  • 1 egg beaten
  • salt and pepper to taste
  • olive oil

Instructions
 

  • Season the beef with salt and pepper.
  • Heat a drizzle of oil in a large heavy based pot. Add the beef and brown all over. Cook in batches to avoid the beef sweating*. Set aside.
  • Turn the heat down to medium and add a fresh drizzle of olive oil. Add leeks, celery, carrots and garlic. Cook until softened and sweet.
  • Add flour and stir through coating all the vegetables.
  • Add beer, beef stock, thyme, and bay leaves, and stir to mix well.
  • Bring to simmer and then cover.
  • Reduce the heat to low and allow to cook for 2 hours until the beef is tender.
  • Remove the lid and allow the sauce to reduce until thickened.
  • Add mushrooms and mix them in to evenly distribute.
  • Taste and adjust seasoning.
  • Preheat the oven to 200°C.
  • Pour pie filling into a pie dish (roughly 25 x 20 x 4.5cm).
  • Top with puff pastry. Cut a few steam holes.
  • Brush with egg wash and bake for 30-40 minutes until the pastry is deeply golden brown and cooked through.

Notes

* In culinary terms sweating is to cook something slowly over low heat. With beef, you want to cook quickly over high heat to seal in the juices and flavor.
Keyword beef pie, mushroom, mushroom pie, national pie day, pie

Check out some of our other pie recipes here.

Happy Pie Day!

 

DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

This Post Has 6 Comments

  1. Danielle

    5 stars
    This is an amazing recipe. Would recommend!

    1. Candice

      Thank you! It is a wonderful warming winter dish, or great with salad in summer.

  2. Christina Witmer

    Looks amazing!

  3. Lena

    5 stars
    My mother in law loved this. she’s a huge mushroom fan.

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