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Dijon Beef Mushroom Pie

Dijon Beef Mushroom Pie. A comforting, delicious, classic british pie gets a bit of a French twist, but you can leave it purely British with our suggestions too.

Dijon Beef Mushroom Pie featured image

Dijon Beef Mushroom Pie

You can bet for certain that if something’s wrapped or topped with pastry, I will eat it, and that sure bet applies as much or more to savoury foods as it does sweets.

This amazing recipe is based on a classic English beef and mustard pie, but with a little French twist using Dijon instead.

Dijon Beef Mushroom Pie ready for the oven

Dijon Beef Mushroom Pie.

If you have some good English mustard on hand, it will work brilliantly in this recipe as will a great smoked mustard too.

NOTE: I don’t use a pastry bottom with this pie, just a single layer of top pastry. But, you could easily make more pastry for a bottom layer if you like.

Dijon Beef Mushroom Pie close up image of the pie filling.

Dijon Beef Mushroom Pie.

We always serve our steamed vegetables and roasted potatoes on the side to complete this incredible comfort-food meal. 

You can also try this recipe with lamb, which would make a delicious savoury pie for Easter.

Close up photo Dijon Beef Mushroom Pier eady for the oven

Dijon Beef Mushroom Pie

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Dijon Beef Mushroom Pie featured image
Yield: 8 servings

Dijon Beef Mushroom Pie

Dijon Beef Mushroom Pie. A comforting, delicious, classic british pie gets a bit of a French twist, but you can leave it purely British with our suggestions too.

Ingredients

  • 2 lbs blade or cross rib roast cut in 1 inch cubes
  • salt and pepper to season
  • 1 cup flour (approximately)
  • 3 tbsp canola oil
  • 1 cup button or crimini mushrooms cut into quarters.
  • 3 tbsp butter
  • salt and pepper to season
  • 4 garlic cloves chopped
  • 2 shallots chopped
  • 1 medium red onion diced
  • 2 large celery stalks diced
  • 1/4 cup Worcestershire sauce
  • 4 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp freshly ground nutmeg
  • 2 1/2 cups beef stick (preferably low sodium)

For the pastry

  • 2 cups all purpose flour
  • 1/2 cup cold salted butter
  • 1 large or extra large lightly whisked egg with 1 tbsp water

Instructions

  1. Heat a cast iron skillet over medium high heat.
  2. Season the beef cubes with salt and pepper and dredge them in the 1 cup flour, coating them on all sides. Discard the unused flour dredge.
  3. Add the canola oil to the heated skillet and brown the beef on all sides.
  4. Transfer the beef to a 3 quart covered casserole dish.
  5. Deglaze the cast iron skillet with the beef stock and pour over the beef in the casserole dish
  6. In a separate saute pan, lightly brown the mushrooms in the butter, then add the garlic, red onion, shallots and celery and cook until the onions have softened.
  7. Add to the casserole with the beef and stock. Stir in the Worcestershire sauce, mustard, thyme and nutmeg.
  8. Cover and place in a 325 degree oven for about 3 hours until the beef is fall apart tender and the liquid has reduced to a thin gravy.
  9. Remove from the oven and skim any excess fat off the surface.

BEST TIP: You can chill the braised beef overnight and add the pastry the next day if that is when you are serving it or let the beef cool for at least an hour before adding the pastry topping in advance of serving.
TO PREPARE THE PASTRY

  1. Using a food processor or a pastry cutter, pulse or cut the butter into the flour until only small pieces of butter are visible in the mix, about the size of small peas.
  2. Whisk the egg together with the water and pour over the flour and butter mixture.
  3. Mix gently with a wooden spoon until a soft dough forms.
  4. Wrap the dough in plastic wrap and chill in the fridge for half and hour.
  5. Place the dough on a well floured surface and roll out to the approximately one inch larger than the length and width of the casserole dish.
  6. Cut a small disk the size of a dime out of the center of the dough to let the steam escape.
  7. Place the dough on top of the cooled braised beef and mushrooms, pressing it over the edges of the baking dish to get good contact.
  8. You can brush an egg wash on top of the pastry if you like to ensure even browning.
  9. Bake in a 375 degree F oven for about 25-30 minutes or until the top is evenly golden brown and the filling bubbling.
  10. Serve immediately with steamed vegetables and if you like, roasted potatoes.

Notes

I don't use a pastry bottom with this pie, just a single layer of top pastry. But you could easily make more pastry for a bottom layer if you like.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 624Total Fat 40gSaturated Fat 18gTrans Fat 2gUnsaturated Fat 19gCholesterol 159mgSodium 597mgCarbohydrates 34gFiber 2gSugar 3gProtein 34g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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wendy

Saturday 23rd of April 2022

Hi Barry did you mean beef stock it says beef stick ? thanks im sure misprint.

marla

Tuesday 12th of April 2022

love your recipes and stories.

Just about to make this in Boston but don't see how much beef stock. help!!

Thanks!

Chris David

Tuesday 12th of April 2022

Really delicious recipe. I love it yummy!!! It's really awesome. Will surely try this. You can also try this one https://www.beckandbulow.com/authentic-british-fish-and-chips/

Linda A.

Sunday 10th of April 2022

Ok, I don't see in the recipe how much beef stock to use. Could you please advise?

Nancy Burwell

Sunday 10th of April 2022

Your instructions call for beef stock, but you don't list beef stock in the ingredients. How much been stock?

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