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Beef pie with marsala a slice cut on a plate

📋 Beef Pie With Marsala Sauce

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
Course Main Course
Cuisine Italian
Keyword beef pie, marsala beef pie, meat pie
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people
Calories 630kcal


Short pastry

For the filling


Short pastry

  • Mix all ingredients with a mixer
  • 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
  • Stir fry the beef in a casserole until the meat is brown, add the salt
  • Cut the vegetables in large chunks and add to the meat
  • Stir fry for few minutes, then add the cup of Marsala and let it evaporate for 2 minutes
  • 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 and remove the bay leaves
  •  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 1/2 in - 24 cm baking tin with removable base with parchment paper and butter the sides
  • Take 3/4 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 1/4 and set it back in the fridge on a flat surface

Cooking 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
  • 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


  • 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 1/4 cup of beef stock before cooking the meat for 2 hours


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