📋 Old fashion Beef Pot Pie With Marsala And Mushrooms

📋 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.

Course Main Course

Cuisine Italian

Keyword beef pie, marsala beef pie, meat pie

Prep Time 30

Cook Time 2 35

Resting time 1

Total Time 4 5

Servings people

Calories 630kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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

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