• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Recipes
  • Italian Food Tradition
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Italian Tradition
  • Subscribe
×

Home » Recipes » Main Course: baked and stews

Old fashion Beef Pot Pie With Marsala And Mushrooms

Published: Nov 27, 2021 · Modified: Feb 28, 2022. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
This beef pie is a mix between an Italian spezzatino and a French beef bourguignon made with a Marsala sauce. Creamy, rich and decadent, perfect when you have friends over for dinner. #yourguardianchef #quicherecipes #squashrecipes #easterrecipes #pierecipes

This old fashion beef pot pie with pastry bottom is an Italian spezzatino stew made with a Marsala wine sauce served in a pie crust. It is creamy, rich and decadent and since it has a bottom crust it can be removed from the pan and served on formal dinnerware.

old fashion beef pot pie with pastry bottom served on a plate and the rest of the pie in the background
Jump to:
  • When to serve beef Marsala pie
  • Which cut of beef is best for stew
  • Best pastry for beef pot pie
  • Making the filling for the beef Marsala pie
  • Composing and cooking the pie
  • Tips for making the best beef pie with Marsala sauce
  • More pie ideas
  • Recipes you might also like
  • 📋 Old fashion Beef Pot Pie With Marsala And Mushrooms

When to serve beef Marsala pie

Beef pie is perfect for a dinner party as the filling and the pastry can be prepared the day before.

In fact, if you prepare the beef stew one day before it is even better as it will have time to absorb the flavors.

I add the mushrooms and the peas after the stew is cooked when it is still hot from the oven.

I want the mushrooms to remain firm, so I let them steam in the pot with the stew while it is cooling down.

The pie can be put together 1 hour before the party and cooked 35 minutes before serving it.

It is delicious comfort food, a complete meal, and can be served with a salad or some roasted potatoes.

old fashion beef pot pie with pastry bottom

Which cut of beef is best for stew

The best cuts of beef to use in the stew are the cheaper cuts, usually well-worked muscles.

Because they worked a lot, they are lean and tough but with a lot of connective tissues.

Those tissues melt when cooked for a long time forming thick creamy gelatine.

lean cut of beef for stew cut in cubes

In the chart below you can see where those cuts are located. They are called:

  • 8 & 9 Shank in Italian Campanello or Muscolo, in French Jarret, Gîte
  • 10 & 11 Round in Italian Girello or Controgirello, in French Semelle, Jumeau
  • 12 Chuck in Italian Giovarro or Collo, in French Collier

If you want to know more about the difference among those cuts you can read an interesting article on Seriouseats.com : Stew Science: How to Choose the Best Cuts for Beef Stew.

Are you interested in knowing more about cuts of beef and their names also in French and Italian? You can find more information in the article: Cuts of Beef for Barbecuing 

Beef cuts for stew chart

Best pastry for beef pot pie

If you want to make a beef pot pie with a pastry bottom I recommend using a shortcrust pastry.

It has a firm and crunchy consistency, strong enough to stand by itself.

Therefore the pie can be removed from the baking pan and served on formal dinnerware.

The secret for a nice crunchy pastry is to keep it cold in the fridge just before baking it.

old fashion beef pot pie with pastry bottom

Making the short pastry

This is a classic short pastry recipe that I use for any type of recipe, from savory to sweet. When I make a covered pie I double the dose of ingredients as below:

  • 3 cup - 400 gr of flour
  • 1 cup - 200 gr of butter at room temperature
  • 2 eggs
  • 1 pinch of salt
  • 4 tablespoon of water

The process is very simple:

  1. Mix all the ingredients
  2. Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
  3. Take ¾ of the pastry and roll it flat
  4. Cover the bottom of a removable base baking tin ( 9 ½ in - 24 cm) with parchment paper. Butter and flour the edges
  5. Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
  6. Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash

If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3

Process steps short pastry for covered pie

Making the filling for the beef Marsala pie

In this pie I use the following ingredients:

  • 2 lb - 1 kg of beef for stew cut in large chunks
  • 2 carrots
  • 2 celery stalks
  • 2 onions
  • 10 oz - 500 gr of mushrooms
  • 1 bay leaf
  • 1 cup of Marsala wine
  • 3 tablespoon of butter
  • 1 tablespoon salt

You can add a cup of water to the stew to make it juicier, the flour will thicken the sauce.

The mushrooms are a key element to this beef pie. I leave them in big chunks, the same size as the beef and I do not cook them before.

I like the mushrooms to remain firm and the water they release while the pie is cooking will make the pie juicy without making the pastry soggy.

This is how to proceed:

  1. Cut the beef in cubes and coat with flour
  2. Stir fry the beef in a casserole until the meat is brown, add the salt
  3. Cut the carrots, celery and onion in large chunks and add to the meat
  4. Stir fry for a few minutes, then add the bay leaf and a cup of Marsala and let the alcohol evaporate for 1 minute
  5. Cover the casserole and put the meat to cook in the hot oven for 2 hours at 350 F - 180 C
  6. Once ready add the mushrooms cut in quarters and remove the bay leaves
  7.  Cover and let it rest for at least 1 hour.
Process steps t make the filling for the beef pie

Composing and cooking the pie

Once the pastry and the filling are ready, the pie can be composed and cooked just 1 hour before serving it.

  1. Filled the pierced cold short-pastry with the prepared beef stew
  2. Lay the cover on top and tight the edges. Make some cuts on the top so the steam can escape while the pie is cooking. Brush the top with egg wash to make it shine
  3. Cook the pie in a hot oven at 350 F - 180 C for 35 minutes
  4. Let it rest for 10 minutes before moving it into the serving dish
  5. Serve while still hot
Preparing the pie process shoots

Tips for making the best beef pie with Marsala sauce

  • Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
  • Keep the vegetables in large chunks the same size of the beef bite as they make a nice juicy contrast
  • If you don't have Marsala you can substitute with a red full body wine. Porto would be too sweet, but if you like sweet, you can try.
  • You can also serve only the filling as a stew with rice or fresh tagliatelle. If you like it moister you can add ¼ cup of beef stock before cooking the meat for 2 hours
Beef Marsala pie with a slice cut on a plate

More pie ideas

  • Chicken and Mushroom Pie Recipe
  • Chelsea Market Heidi Pie With French Chevre
  • Zucchini Mushroom Quiche Recipe
  • Caramelized Squash Spinach Bacon Quiche
  • Beef Sausage Hand Pie Recipe
Caramelized Squash Ricotta Spinach Bacon Quiche

Recipes you might also like

For more recipes, check out the category: Main Course

Also check the recipes below:

  • Classic Veal Milanese
  • Brazilian Picanha BBQ
  • Daube Provencal
  • Homemade Roast Beef

If you are making this Old fashion Beef Pot Pie With Marsala And Mushrooms, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

beef pie with marsala

📋 Old fashion Beef Pot Pie With Marsala And Mushrooms

This old fashion beef pot pie with pastry bottom is an Italian spezzatino stew made with a Marsala wine sauce served in a pie crust. It is creamy, rich and decadent and since it has a bottom crust it can be removed from the pan and served on formal dinnerware.
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Resting time 1 hour
⏲️Total Time 4 hours 5 minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

Short pastry

  • 3 cup flour
  • 1 cup butter at room temperature
  • 2 fresh eggs
  • 2 pinch salt
  • 4 tablespoon fresh water

For the filling

  • 2 lb beef for stew
  • 2 carrots
  • 2 stalk stalk of celery
  • 2 onion
  • 11 oz mushrooms
  • 11 oz peas
  • 1 bay leave
  • 1 cup Marsala wine
  • ¼ cup flour
  • 3 tablespoon butter
  • 1 tablespoon salt
  • 1 extra egg for brushing
Prevent your screen from going dark

Equipment

  • Cutting board set
  • Casserole Dutch Oven
  • KitchenAid Mixer
  • Silicone Pastry Mat
  • Rolling pin
  • Round cake pan 9 in
  • Measuring mugs
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
Check out Amazon Shop UK!

Instructions

Short pastry

  • Mix all ingredients with a mixer
    3 cup flour, 1 cup butter, 2 fresh eggs, 2 pinch salt, 4 tablespoon fresh water
  • Wrap the dough into cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies

For the filling ( you can prepare the day before)

  • Cut the beef in cubes and coat with flour. Discharge the excess flour
    2 lb beef for stew, ¼ cup flour
  • Stir fry the beef in a casserole until the meat is brown, add the salt
    3 tablespoon butter, 1 tablespoon salt
  • Cut the carrots, celery and onions in large chunks and add to the meat
    2 carrots, 2 stalk stalk of celery, 2 onion
  • Stir fry for a few minutes, then add the bay leaf and a cup of Marsala and let the alcohol evaporate for 1 minute
    1 cup Marsala wine, 1 bay leave
  • Cover the casserole and put the meat to cook in the hot oven for 2 hours at 350 F - 180 C
  • Once ready add the mushrooms cut in quarters, the peas and remove the bay leaves
    11 oz mushrooms, 11 oz peas
  •  Cover and let it rest for at least 1 hour. This is the time to adjust seasoning if needed.

Preparing the tin for the pie

  • Cover the base of a 9 ½ in - 24 cm baking tin with removable base with parchment paper and butter the sides
  • Take ¾ of the short pastry, roll it flat and lay at the bottom and edges of the pan 
  • Make holes with a fork and rest it back in the fridge so the butter will resolidify
  • Lay flat also the remaining ¼ and set it back in the fridge on a flat surface

Making the pie

  • Pour the cooked beef inside the pastry base
  • Cover with the pastry top, seal the edges and make holes in the middle so the steam can be released while cooking
    1 extra egg for brushing
  • Cook in a hot oven at 350 F - 180 C for 35 minutes
  • Once the pie is ready, wait 10 minutes before removing it from the pan
  • Serve while still hot

Video

Liked this video?Check out My YouTube Channel!

Notes

  • Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
  • Keep the vegetables in large chunks the same size of the beef bite as they make a nice juicy contrast
  • If you don't have marsala you can substitute with a red full body wine. Porto would be too sweet, but if you like sweet, you can try.
  • You can also serve only the filling as a stew with rice or fresh tagliatelle. If you like it moister you can add ¼ cup of beef stock before cooking the meat for 2 hours

Nutrition

Calories: 630kcal | Carbohydrates: 39g | Protein: 39g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 176mg | Sodium: 318mg | Potassium: 749mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4145IU | Vitamin C: 4.3mg | Calcium: 67mg | Iron: 5.2mg
GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!

More Main Course: baked and stews

  • Spiedini Recipes - Meat, Fish, And Veggies
  • Savory Chicken Crepes Using Leftovers
  • Double Crust Chicken Pot Pie With Mushrooms
  • Wild Boar Stew With Chocolate (Cinghiale in Dolce Forte)
subscribe widget

Reader Interactions

Comments

  1. Susan @ Simply Sundays

    April 14, 2019 at 3:45 pm

    5 stars
    I never thought of using marsala wine in stew, I always use red wine. I'll bet the flavors are delicious! Thanks for sharing!

    Reply
    • Laura

      April 14, 2019 at 3:48 pm

      Yes, it is very common in Italy

      Reply
  2. Lesli Schwartz

    April 15, 2019 at 5:22 pm

    5 stars
    Ooooh! This beef pie looks heavenly! I can imagine all of those fabulous flavors tucked inside! YUM!

    Reply
    • Laura

      April 16, 2019 at 5:22 am

      THank you

      Reply
  3. Brian Jones

    April 15, 2019 at 7:05 pm

    5 stars
    I've been half-heartedly trying to find Marsala wine for a couple of years, I've not been trying particularly hard just keeping my eyes open but absolutely nothing. But have it on my must-buy list from our trip to the big city in a couple of weeks!

    I've never thought of using it in a pie filling though, it sounds and looks heavenly.

    Reply
    • Laura

      April 16, 2019 at 5:22 am

      Marsala is great for cooking, but even in France it is not as easy to find

      Reply
  4. Ramona

    April 16, 2019 at 5:42 pm

    5 stars
    A great recipe indeed, beef and mushrooms is my absolute favourite combo. Adding marsala to that will make it just simply divine. I must have this very soon. Thank you for sharing this great recipe and idea Laura.

    Reply
    • Laura

      April 17, 2019 at 6:19 am

      Thank you Ramona

      Reply
  5. Jacqueline Debono

    April 16, 2019 at 5:54 pm

    5 stars
    I love marsala instead of red wine! This beef pie looks fabulous. Going to pin for later!

    Reply
    • Laura

      April 17, 2019 at 6:12 am

      Thank you, it is so much better than red wine

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Laura Giunta Tobin

Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

More →

Popular posts

  • 10 Vegetarian Pizza Toppings Full Of Veggies
  • Homemade Orange Liqueur Curacao Style
  • The Perfect Carnaroli Risotto Recipe
  • Homemade Fresh Strawberry Liqueur

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Cookie Policy
  • Terms & Conditions
  • Acceptable use policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • About
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Your Guardian Chef