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Beef & Mushroom Hand Pie Soup

A bowl of deconstructed beef and mushroom hand pie soup with golden puff pastry cutouts floating on top.

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A bowl of deconstructed beef and mushroom hand pie soup with golden puff pastry cutouts floating on top.

Deconstructed Beef & Mushroom Hand Pie Soup is a heartwarming dish that transforms traditional pot pie flavors into a warming soup. With juicy beef, earthy mushrooms, and rich broth topped with delightful puff pastry cutouts, every bite beckons comfort and nostalgia. This recipe not only satisfies your cravings but also offers an opportunity to bond with family or friends as you savor the deliciousness of a classic dish in a new form. It’s perfect for chilly days when you need something hearty and flavorful to cozy up with.

This recipe is not just about taste; it offers a wealth of benefits too. Beef is a fantastic source of protein, which is essential for muscle growth and repair, while mushrooms provide valuable vitamins and antioxidants. The addition of vegetables in the broth adds dietary fiber, promoting digestive health. Plus, using puff pastry gives you that satisfying crispy texture without the need for complicated preparations, making it easier to enjoy this beloved comfort food any time of year.

Deconstructed Beef & Mushroom Hand Pie Soup is a versatile dish suitable for various occasions. Whether it’s a casual family dinner, a cozy gathering with friends, or a special occasion like a holiday feast, this recipe has something for everyone. Serve it in individual bowls to make it more special or enjoy it potluck style. Its delicious flavors and inviting aroma will make it the star of any meal, bringing warmth and happiness to your dining table.

A bowl of deconstructed beef and mushroom hand pie soup with golden puff pastry cutouts floating on top.

Beef & Mushroom Hand Pie Soup

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

4 servings

Prep time

30 Mins

Cooking time

45 Mins

Ingredients

  • 500g ground beef
  • 200g mushrooms, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tablespoons flour
  • 1L beef broth
  • 100g frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Instructions

  1. Preheat your oven according to the puff pastry package instructions.
  2. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  3. Add onions, carrots, and celery to the pot, cooking until softened.
  4. Stir in the chopped mushrooms and cook for another 5 minutes.
  5. Sprinkle in the flour, stirring well to coat the beef and vegetables.
  6. Gradually pour in the beef broth, stirring constantly to avoid lumps.
  7. Add peas, thyme, salt, and pepper; bring to a boil, then reduce heat and simmer for 20 minutes.
  8. Roll out the puff pastry and cut into desired shapes.
  9. Place the pastry cutouts on a baking sheet and bake according to package instructions until golden brown.
  10. Serve the soup hot in bowls, topped with puff pastry cutouts, and enjoy!

Nutrition Facts

Calories

480

Carbs

30

Protein

30

Fats

30