Description
Savor this classic beef and mushroom pie, featuring tender beef and earthy mushrooms enveloped in a flaky, golden crust. Perfect for a cozy meal!
Ingredients
Scale
- 2 pounds beef (chuck roast or sirloin), cut into 1-inch cubes
- 8 ounces mushrooms (button or cremini), sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1/4 cup all-purpose flour
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: In a large pot, heat oil over medium heat. Sauté the onions and garlic until translucent. Add the beef, browning on all sides. Then, mix in the carrots and mushrooms, cooking for another 5 minutes.
- Make the Gravy: Sprinkle flour over the mixture, stirring well. Gradually add the beef broth and red wine, if using. Add thyme, bay leaves, salt, and pepper. Bring to a simmer for 10-15 minutes until thickened. Remove from heat and let cool slightly.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll out the bottom crust in a pie dish, pour in the filling, and cover with the top crust. Seal the edges and cut slits in the top for steam to escape. Brush with beaten egg.
- Bake: Bake for 30-35 minutes until golden brown. Allow to cool for 10 minutes before slicing.
Notes
- Feel free to add peas or other vegetables for extra flavor and nutrition.
- Letting the filling cool slightly before assembly helps maintain a flaky crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 400
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g