Beef and shiitake mushroom pie

A big hearty beef and mushroom pie for the whole family.

  • 2 hrs 45 mins cooking
  • Serves 4
  • Print
Tender beef and earthy shiitake mushrooms in a rich gravy sauce is all encased in flaky pastry to create a hearty and satisfying pie.
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Beef and shiitake mushroom pie
  • 30 gram butter
  • 900 gram beef brisket, chopped coarsely
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/4 cup (60ml) light soy sauce
  • 1/2 cup (125ml) mirin
  • 1/2 cup (125ml) sake
  • 1 cup (250ml) water
  • 100 gram oyster mushrooms, chopped coarsely
  • 100 gram fresh shiitake mushrooms, chopped coarsely
  • 1 sheet puff pastry
  • 1 egg, beaten lightly
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds


Beef and shiitake mushroom pie
  • 1
    Preheat oven to 160°C (325°F).
  • 2
    Melt butter, on stove top, in shallow 22cm flameproof dish; cook beef, in batches, stirring, until browned. Return beef to dish; sprinkle with flour, stir to combine. Gradually stir in sauce, mirin, sake and the water until smooth. Roast, covered, for 2 hours or until beef is tender. Season to taste.
  • 3
    Increase oven to 180°C (350°F).
  • 4
    Stir mushrooms into dish; season. Cover dish with pastry; brush with egg and sprinkle with seeds.
  • 5
    Bake pie for 15 minutes or until pastry is browned.

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