Savory Beef and Cheddar Pie

Beef and Cheddar Pie delivers hearty, melt‑in‑your‑mouth beef cubes wrapped in a flaky shortcrust crust speckled with sharp cheddar. The combination of savory stock, onions, mushrooms, and thyme creates a richly flavored filling that stays moist and comforting, making it an ideal weeknight dinner or cozy weekend centerpiece.

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Ingredients

Filling

• 1 lb beef sirloin, cut into ½‑inch cubes
• 1 cup sharp cheddar cheese, finely grated
• 1 cup beef stock
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme

Crust

• 1 sheet shortcrust pastry, thawed
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. In a skillet over medium heat, brown the beef cubes for 3‑4 minutes, then remove and set aside.
3. Add onions and mushrooms to the same skillet, sauté until softened, about 5 minutes.
4. Return beef to the pan, stir in beef stock, salt, pepper, and thyme; simmer 8‑10 minutes until the liquid reduces to a thick sauce.
5. Remove from heat, fold in the grated cheddar until just melted, then let the filling cool slightly.
6. Roll out the shortcrust pastry and fit it into a 9‑inch fluted pie dish, trimming excess.
7. Spoon the filling into the crust, spreading evenly, and top with any remaining pastry strips if desired.
8. Brush the crust with beaten egg, then bake for 35‑40 minutes until golden brown and the filling bubbles.
9. Cool 10 minutes before slicing to allow the filling to set.

Tips for Success

• Pat beef cubes dry before browning to achieve a proper sear.
• Do not over‑cook the filling; it should be thick but not dry before adding cheese.
• Use a cold pastry sheet to prevent shrinkage during baking.
• Brush the crust lightly; too much egg wash can cause a gummy edge.
• Allow the pie to rest; this prevents the filling from spilling out when sliced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat slices in a 350°F oven until warmed through. The pie also freezes well—wrap tightly and freeze for up to 2 months, then bake from frozen, adding 10 minutes to the baking time.

Notes

Cool the pie 10 minutes before slicing to keep the filling intact. For a crispier bottom, chill the pastry before filling.

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