Mushroom, Beef & Red Wine Pot Pie
This slow-cooked pot pie is rich in flavour and deeply nourishing. Using stewing steak means this dish becomes beautifully tender with time, as the connective tissue gently breaks down into a collagen-rich gravy that’s both hearty and restorative.
Beef slow-cooked with connective tissue (like chuck, brisket, or bolar) is one of the best sources of glycine; an amino acid crucial for gut repair, connective tissue health, and hormonal balance. Paired with bone broth, mushrooms, and a naturally fermented sourdough crust, this pie is the kind of winter comfort food that supports the body while still feeling deeply satisfying.
Ingredients
Filling:
800g–1kg stewing steak, cut into generous chunks
1 onion, finely diced
2–3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp fresh thyme leaves
1 tsp rosemary, finely chopped
250g mushrooms, thickly sliced
1 tbsp balsamic vinegar
1½ cups dry red wine
1½ cups beef bone broth
2 tbsp spelt flour (you can use any flour here)
Celtic sea salt and black pepper
Sourdough Crust:
200g spelt flour (or half spelt, half white)
100g cold butter or lard, cubed
1 tsp sea salt
100g sourdough discard
1–3 tbsp ice-cold water
Method
Rub butter into flour and salt with fingertips until crumbly. Add sourdough discard and 1 tbsp cold water. Mix gently and bring the dough together, adding more water if needed. Shape into a disc, wrap, and refrigerate for 1–2 hours (or overnight).
Make the filling by searing the beef until browned, then set aside. In the same pot, add diced onion and cook until softened. Stir in garlic, herbs, and tomato paste. Add mushrooms and cook until tender and browned. Deglaze with red wine.
Return beef to the pot along with broth and balsamic. Stir through flour to thicken.
Cover and place in a 150°c oven for 3–4 hours until beef is tender and sauce has thickened. Allow to cool slightly.
Turn your oven up to 200°C. Roll out pastry to fit your pie dish or baking dish. Spoon cooled filling into dish and top with pastry, crimping the edges. Cut a small steam hole in the centre. Brush pastry with olive oil, egg wash or milk.
Bake for 25–35 minutes until crust is golden and crisp. Rest briefly to allow the sauce to thicken before serving.
