Beef & Mushroom Pie

This hearty pie is encased with short crust pastry using Laucke’s Wallaby Bakers Flour. For a real winter warmer, serve it with creamy mash and your choice of seasonal vegetables.


1kg Chuck or boneless shin/gravy beef
Medium Onion, diced. 1
250g Button mushrooms, halved
Plain flour 2 tblsp
750 ml Beef stock 3 cups
50 ml Tomato paste 1/4 cup
Thyme, rosemary or parsely 4 sprigs
500g Wallaby Bakers Flour 2 cups
Salt Pinch
225g Butter - Chopped slightly softened 1 cup
250ml Cold Water 1 cup
Egg 1


  1. Beef Filling

  2. Preheat oven to 180°C.

  3. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat.

  4. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.

  5. Reduce heat in the pan, add a little oil, add onion and mushrooms, cook for 1–2 minutes, and stir occasionally.

  6. Sprinkle in the flour and stir until the onion and mushrooms are coated

  7. Gradually pour in stock and add the tomato paste, stirring well. Add the herbs, stir until the mixture boils.

  8. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender.

  9. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

  10. Cool the beef mixture, at least until the steam has evaporated, or cool it completely if time allows.

  11. You can also use a slow cooker to cook the beef and mushroom mix. Subject to your slow cooker this should take around 4 hours on low or 8 hours on high.

  12. To make the pastry.

  13. In a mixing bowl using the dough hook on slow speed only, mix the flour, water and salt until a uniform firm dough is formed. This can be done by hand but is hard work.

  14. Turn the dough onto the bench and form into rectangular block about 1 cm thick. Cover it to rest for about 15 minutes. Use flour to dust if required to avoid sticking and make the pastry easier to roll out.

  15. Take the margarine or butter, and ensure it is spreadable without being runny.

  16. Using a rolling pin, roll the dough out, making the rectangle longer but no wider until it is about 4 times longer than it is wide.

  17. Spread the butter or margarine evenly on the middle half of the dough leaving a small strip of dough down both sides.

  18. Fold both ends of the dough into the centre just covering the butter or margarine.

  19. Go around the edges of the folded pastry dough with your fingers and seal the edges whilst excluding the butter or margarine.

  20. Wrap with glad wrap and refrigerate for about 30 minutes.

  21. To assemble the pie

  22. Preheat the oven to 200°C

  23. Take the pastry from the fridge, and fold it in half forming a book shape, and using the rolling pin roll out in the opposite direction to the fold to about three times its length, and wrap and refrigerate for at least another 30 minutes. This can be overnight.

  24. Divide the pastry in half, rolling out the base to your pie dish first. Make sure the pastry comes up the sides of your dish in readiness to meet the top layer. Trim any overhang.

  25. Take a fork and prick a series of holes in the pastry before lining with greaseproof paper and weighting down with baking beads. (If you don’t have these, you can use dry rice)

  26. Bake at 200°C for 20 minutes.

  27. Roll out the second half of your pastry in the shape of your pie dish and just a little larger.

  28. Spoon cooled beef and mushroom mixture into pie dish. Lay pastry over the top. Trim any overhang; seal the edge by crimping the pastry together. Make a small slash over the top of pastry (for steam to escape).

  29. Beat the egg and brush the top of your pie with the egg wash. Decorate the top with the pastry trimmings if you like.

  30. Cook for 40-45 minutes, or until pastry is golden brown and beef mixture is bubbling.

  31. Serve with mashed potato and your favourite seasonal vegetables for a hearty winter warmer.

  • Laucke Specialities
  • Bake Pastry 20 min. Bake pie 40 min.


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