Description
This classic beef and mushroom pie features tender chunks of beef, earthy mushrooms, and a rich red wine-infused gravy, all encased in a golden, flaky pie crust—perfect for cozy, comforting meals.
Ingredients
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
- In a large pot, heat oil over medium heat. Sauté the onions and garlic until translucent.
- Add the beef and brown on all sides.
- Stir in the carrots and mushrooms, and cook for another 5 minutes.
- Sprinkle flour over the mixture and stir well.
- Slowly pour in the beef broth and red wine (if using), stirring constantly.
- Add thyme, bay leaves, salt, and pepper. Bring to a simmer and cook for 10–15 minutes, until the mixture thickens. Remove from heat and let it cool slightly.
- Preheat oven to 400°F (200°C).
- Roll out the bottom pie crust into a pie dish. Fill with the beef mixture.
- Cover with the top crust, seal the edges, and cut slits for steam to escape. Brush the top with beaten egg.
- Bake for 30–35 minutes, or until the crust is golden brown.
- Let the pie cool for 10 minutes before serving.
Notes
Use leftover roast beef to save time; reduce simmering time accordingly.
Replace red wine with extra beef broth for a non-alcoholic version.
Let the filling cool slightly before assembling to avoid a soggy bottom crust.
Try puff pastry for a lighter, flakier top crust.
Freeze the unbaked pie for future meals—bake from frozen at 375°F (190°C) for 60–70 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
