This copycat recipe recreates the luxurious M&S Wagyu Beef Pie at home—a rich, deeply savory pie filled with tender wagyu beef, mushrooms, and a glossy red wine gravy, all encased in a golden, flaky puff pastry. It’s a showstopper for special dinners, yet surprisingly straightforward to make with quality store-bought pastry and a slow-simmered filling. The key is letting the beef braise until it’s meltingly soft, then baking the pie until the crust is crisp and puffed.
Ingredients
- 2 lb (900 g) beef chuck or wagyu stew meat, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) red wine (e.g., Merlot or Cabernet Sauvignon)
- 2 cups (480 ml) beef stock, preferably low-sodium
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 sheet (about 9.5 oz / 270 g) puff pastry, thawed if frozen
- 1 egg, beaten with 1 tbsp (15 ml) water, for egg wash
Instructions
- Preheat the oven to 300°F (150°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, without overcrowding, until browned on all sides, about 5–6 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes. Add the garlic and mushrooms and cook for another 3–4 minutes, until the mushrooms have released their liquid and started to brown.
- Stir in the flour and cook for 1–2 minutes to remove the raw taste. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 3–4 minutes.
- Add the beef stock, Worcestershire sauce, tomato paste, thyme, and bay leaf. Return the beef to the pot. Bring the liquid to a simmer, then cover the pot with a lid and transfer to the oven. Braise for 2 to 2 ½ hours, or until the beef is fork-tender. Check once or twice and add a splash of stock if the liquid gets too low.
- Remove the pot from the oven. Discard the bay leaf. Taste the filling and adjust seasoning with salt and pepper. If the gravy seems too thin, simmer it on the stovetop over medium heat for 5–10 minutes to reduce. Allow the filling to cool slightly (about 15 minutes).
- Increase the oven temperature to 400°F (200°C). Transfer the filling to a 9-inch (23 cm) pie dish or a 10-inch (25 cm) skillet. Roll out the puff pastry on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut a circle slightly larger than your dish, then place it over the filling, tucking the edges under and crimping with a fork. Cut a few slits in the top for steam to escape.
- Brush the pastry evenly with the egg wash. Place the pie on a baking sheet to catch any drips. Bake for 25–30 minutes, until the pastry is puffed and deep golden brown. Let rest for 10 minutes before serving.
Tips
- Use the right beef: Wagyu is ideal, but any well-marbled chuck or brisket works. Avoid lean cuts like sirloin, which dry out during braising.
- Don’t rush the sear: Browning the beef in batches creates a deep flavor base. If you crowd the pan, the beef steams instead of browning.
- Cool the filling before topping: If the filling is too hot, it will melt the puff pastry before it hits the oven, resulting in a soggy crust. Let it cool for at least 15 minutes.
- Substitution: No red wine? Use an equal amount of extra beef stock plus 1 tablespoon of balsamic vinegar for acidity.
Serving Suggestions
Serve the pie with creamy mashed potatoes, buttered peas, or a simple green salad. It also pairs well with roasted root vegetables. For a British pub feel, add a side of chips (fries) and a pint of ale—this is a hearty, satisfying meal.
Variations
- Cheese crust: Sprinkle ½ cup (50 g) grated cheddar or Gruyère over the filling before adding the pastry top.
- Add vegetables: Stir in 1 cup (150 g) frozen peas and carrots during the last 15 minutes of braising for extra color and sweetness.
- Individual pies: Divide the filling among 4–6 ramekins and top each with a small pastry round. Reduce baking time to 15–20 minutes.
- Make it alcohol-free: Omit the wine and increase the beef stock to 3 cups (720 ml), adding 1 tablespoon of red wine vinegar at the end for tang.
Storage and Reheating
Leftover pie can be refrigerated in an airtight container for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes, or until the filling is bubbling and the crust is crisp. The filling alone can be frozen for up to 3 months; thaw overnight in the fridge before using. If you freeze a fully baked pie, wrap it tightly in foil and reheat from frozen at 350°F (175°C) for 40–50 minutes.
Frequently Asked Questions
Can I use pre-made pie crust instead of puff pastry? Yes, a shortcrust pastry works well for a more traditional pie. Blind-bake the bottom crust for 10 minutes before adding the filling to prevent sogginess.
How do I know when the beef is done? The beef is done when it shreds easily with a fork. The braising time can vary depending on the cut, so start checking at 2 hours.
Can I make this in a slow cooker? Absolutely. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours. Then thicken the gravy on the stovetop before topping with pastry.
Why is my pastry soggy? Soggy pastry usually happens if the filling is too wet or too hot. Make sure to reduce the gravy until it coats a spoon, and let the filling cool before adding the pastry.
Can I use a different meat? Yes, lamb or pork shoulder work well, but adjust cooking time as needed—lamb may cook faster, pork may take longer.
Is it safe to leave the pie out overnight? No. Per USDA FSIS guidelines, perishable foods should not sit at room temperature for more than 2 hours. Refrigerate leftovers within 2 hours of baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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