The Butcher's Beef & Mushroom Pie

The Butcher's Beef & Mushroom Pie

This pot pie has it all; tender pieces of succulent sirloin, bursts of earthy mushroom, a deep-bodied red wine sauce and of course, a crispy layer of golden puff pastry. 


  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 1 large white onion, diced
  • 4 cloves of garlic, diced
  • 1,2kg sirloin, cut into cubes
  • 250g mushrooms
  • 4 sprigs thyme
  • 1 cup red wine
  • 500ml beef stock
  • Puff pastry
  • 1 large egg



  1. Warm a pot over a low heat, add a tablespoon of the olive oil and sauté the carrots, celery, and onion until golden brown. 
  2. Add the garlic, thyme, mushrooms and sirloin. Saute until the meat has a golden brown texture and the mushrooms are cooked through. 
  3. Deglaze the pot with the red wine and let it reduce down to a thick consistency. Add the beef stock and let everything simmer for roughly 2 hours or until the meat is starting to fall apart. 
  4. Season the mix with salt and pepper, to taste, then empty the mix into a baking dish.  
  5. Flatten the mix and let it cool down for roughly 30-45 minutes. While it cools, pre-heat the oven to 180C.
  6. Roll the puff pastry out and lay it over the beef and mushroom mix. Egg wash the puff pastry before putting it in the oven. 
  7. Bake for 15 to 20 minutes or until the pastry has turned a golden brown.