Description
A hearty and comforting Beef and Mushroom Pot Pie that’s perfect for dinner on a chilly night.
Ingredients
Scale
- 1 lb (450g) beef stew meat, cut into small cubes
- 2 cups (150g) mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (480ml) beef broth
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) flour
- 2 tablespoons (30g) olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
- Add the chopped onion, minced garlic, and sliced mushrooms to the skillet. Cook until the mushrooms are browned and the onions are translucent.
- Sprinkle the flour over the beef and vegetables, stirring to coat. Cook for another minute.
- Pour in the beef broth and heavy cream, stirring to combine. Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.
- Remove the skillet from heat and let the mixture cool slightly.
- Roll out one pie crust and place it in a 9-inch pie dish. Fill with the beef and mushroom mixture.
- Cover with the second pie crust, sealing the edges. Cut slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
- Cholesterol: 70
Keywords: beef and mushroom pot pie, pot pie recipe, comfort food, beef stew, easy pot pie