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Dijon Beef Mushroom Pie

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Dijon Beef Mushroom Pie combines tender slow-cooked beef, browned mushrooms, herbs, and a creamy Dijon mustard sauce beneath crisp golden puff pastry. It is a hearty, savory comfort-food dinner with a pleasant mustard tang that balances the rich filling.

Ingredients

  • 2 pounds beef chuck or stewing beef, cut into bite-sized cubes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 12 ounces mushrooms, sliced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • 1 sheet puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Pat the beef dry with paper towels. Season with salt and black pepper, then toss lightly with the flour.
  2. Heat 1 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding the pan, then transfer the browned beef to a plate.
  3. Add the remaining olive oil and butter to the pan. Add the onion and cook for 4–5 minutes until it begins to soften.
  4. Add the mushrooms and cook for 6–8 minutes, until they release their moisture and begin to brown. Stir in the garlic and cook for another 30 seconds.
  5. Return the browned beef and accumulated juices to the pan. Stir in the Dijon mustard, Worcestershire sauce, thyme, and rosemary.
  6. Pour in the beef broth and scrape the bottom of the pan to loosen the browned bits. Bring to a gentle simmer.
  7. Partially cover and cook over low heat for 60–75 minutes, stirring occasionally, until the beef is tender. Add a small splash of additional broth if the sauce reduces too quickly.
  8. Stir in the heavy cream and parsley. Simmer uncovered for another 5–10 minutes, until the sauce is rich and thick enough to coat the beef.
  9. Taste and adjust the salt, pepper, or Dijon mustard as needed. Remove from the heat and cool the filling for at least 20–30 minutes.
  10. Preheat the oven to 400°F (200°C). Transfer the cooled filling to a deep 9-inch pie dish or similar baking dish.
  11. Gently roll the puff pastry until slightly larger than the baking dish. Place it over the filling, trim excess pastry, and press the pastry against the rim to seal.
  12. Cut a few small slits in the center of the pastry to allow steam to escape.
  13. Whisk the egg with 1 tablespoon water and brush the egg wash evenly over the puff pastry.
  14. Bake for 25–30 minutes, until the pastry is risen, crisp, and deeply golden and the filling is bubbling around the edges.
  15. Let the pie rest for about 10 minutes before serving.

Notes

  • For stronger mustard flavor, stir an additional spoonful of Dijon into the finished filling before cooling.
  • A combination of cremini, button, shiitake, or soaked dried porcini mushrooms can provide deeper mushroom flavor.
  • Diced carrots or celery can be cooked with the onions, while peas can be stirred into the finished filling.
  • Part of the beef broth can be replaced with dark ale or stout for a deeper sauce.
  • For individual pies, divide the filling among oven-safe ramekins and top each with puff pastry.
  • Gruyère or sharp cheddar can be sprinkled over the cooled filling before adding the pastry.
  • Make sure the filling is thick and cooled before covering it with puff pastry to help prevent a soggy crust.
  • Prepare the filling up to a day ahead and refrigerate it until ready to assemble the pie.
  • Store leftover pie covered in the refrigerator for up to 3–4 days and reheat at 350°F (175°C) until thoroughly hot.
  • The cooked beef filling can be frozen separately for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/dijon-beef-mushroom-pie/