Dairy-Free Beef and Mushroom Pie

Indulge in the comforting flavors of a classic hearty dish with this Dairy-Free Beef and Mushroom Pie, a satisfying twist on a traditional favorite. Tender chunks of beef chuck are slowly simmered with earthy button mushrooms, sweet carrots, and aromatic thyme in a rich, tomato-infused beef stock. The filling is encased in golden, flaky, dairy-free puff pastry for a perfectly crisp topping that’s sure to impress. This recipe is entirely dairy-free, making it ideal for those with dietary restrictions, while still delivering nostalgia-packed deliciousness. Perfect for family dinners or cozy gatherings, this pie pairs beautifully with a fresh side salad or steamed vegetables. Ready in just over two hours, it’s a comforting meal worth every moment!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 500 grams beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, finely chopped
• 3 medium garlic cloves, minced
• 1 large carrot, diced
• 250 grams button mushrooms, sliced
• 2 tablespoons tomato paste
• 500 milliliters beef stock
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 sheets frozen puff pastry sheets, dairy-free
• 1 tablespoon water
• 1 tablespoon cornstarch
• 2 tablespoons plant-based milk

Directions

Step 1

Preheat your oven to 220°C (428°F). Allow the puff pastry sheets to thaw as per package instructions.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef in batches to avoid overcrowding the pan, adding more oil as needed. Once browned, transfer the beef to a plate.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Sauté the onion until translucent, about 5 minutes.

Step 4

Add the garlic, carrot, and mushrooms to the pot. Cook until the mushrooms begin to brown and release their moisture, approximately 8-10 minutes.

Step 5

Stir in the tomato paste and cook for a further 2 minutes to enhance the flavors.

Step 6

Return the browned beef to the pot. Add the beef stock, thyme, and bay leaf. Stir well and bring to a gentle simmer.

Step 7

Cover the pot and allow the mixture to simmer gently for 1 hour, or until the beef is tender.

Step 8

In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the simmering beef mixture to thicken the sauce. Cook for another 5 minutes.

Step 9

Remove the bay leaf, then transfer the beef and mushroom filling to a pie dish, spreading it out evenly.

Step 10

Carefully place one puff pastry sheet over the filling, trimming any excess from the edges. Use the second sheet to create a decorative top or cover any gaps.

Step 11

Brush the pastry with a little plant-based milk to encourage browning.

Step 12

Using a sharp knife, make a few small slits in the pastry to allow steam to escape.

Step 13

Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crispy.

Step 14

Let the pie rest for a few minutes before serving. Enjoy your dairy-free beef and mushroom pie!

Nutrition Facts

Serving size	(1714.4g)

Amount per serving	% Daily Value*
Calories	2168.2

Total Fat 155.7g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 375mg	0%
Sodium 4960.1mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 20.8g
Protein 113.6g	0%

Vitamin D 37.5IU	0%
Calcium 260.1mg	0%
Iron 19.1mg	0%
Potassium 3343.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 20.5%

Carbs: 16.1%