Comfort Food Beef and Mushroom Pot Pie
Highlighted under: Feel-Good Food
I absolutely love this Comfort Food Beef and Mushroom Pot Pie! The rich, savory filling heats my heart and brings me back to family dinners on chilly evenings. The combination of tender beef simmered in a flavorful gravy, mixed with earthy mushrooms and sweet carrots, is pure comfort. Topped with a flaky, buttery crust, it’s perfect for a cozy night in or entertaining friends. I can’t resist serving it with a side of fresh greens. Trust me, this recipe will become a staple in your kitchen, too!
When I first made this Comfort Food Beef and Mushroom Pot Pie, I was pleasantly surprised by how easy it was to blend a medley of flavors into one dish. The trick is letting the beef brown properly and simmering it with the mushrooms and herbs to develop a deep, rustic taste. After several attempts, I found that using a bit of Worcestershire sauce elevates the umami note, bringing everything together beautifully.
As for the crust, I like to experiment with different flours for added flavor. A dash of thyme in the crust adds a lovely aromatic note that will have your family savoring each delightful bite. Remember to let it chill in the fridge before rolling out; it makes handling so much easier!
Why You'll Love This Recipe
- A warm, hearty filling that’s bursting with flavor
- Flaky, buttery crust that perfectly complements the rich filling
- Easily customizable with seasonal vegetables or herbs
Ingredients
Filling
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 tbsp salt
- 6 to 8 tbsp ice water
- 1 egg (for egg wash)
Instructions
Prepare the Filling
In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, cooking until fragrant. Add the beef cubes, browning on all sides. Next, incorporate the mushrooms and carrots, followed by the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 40 minutes.
Make the Crust
In a bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough comes together. Divide into two balls, flattening each into a disk, then wrap in plastic and refrigerate for 30 minutes.
Assemble the Pie
Preheat your oven to 375°F (190°C). Roll out one disk of dough to fit a pie pan. Pour in the beef filling and roll out the second disk to cover. Seal the edges and cut a few slits on top for steam to escape. Brush with beaten egg.
Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.
Pro Tips
- For extra flavor, consider adding a splash of red wine to the filling before cooking. This pairs beautifully with the rich beef and mushrooms.
Questions About Recipes
→ Can I use chicken instead of beef?
Yes, chicken works well and you can add different herbs to complement the lighter flavor.
→ How long can this pie be stored?
You can keep the pot pie covered in the fridge for up to 3 days or freeze it for up to 3 months.
→ Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble the pie when you're ready to bake it.
→ What can I serve with pot pie?
A simple side salad or steamed vegetables are great accompaniments to balance the richness of the pot pie.
Comfort Food Beef and Mushroom Pot Pie
I absolutely love this Comfort Food Beef and Mushroom Pot Pie! The rich, savory filling heats my heart and brings me back to family dinners on chilly evenings. The combination of tender beef simmered in a flavorful gravy, mixed with earthy mushrooms and sweet carrots, is pure comfort. Topped with a flaky, buttery crust, it’s perfect for a cozy night in or entertaining friends. I can’t resist serving it with a side of fresh greens. Trust me, this recipe will become a staple in your kitchen, too!
Created by: Harriet Collins
Recipe Type: Feel-Good Food
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
Filling
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 tbsp salt
- 6 to 8 tbsp ice water
- 1 egg (for egg wash)
How-To Steps
In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, cooking until fragrant. Add the beef cubes, browning on all sides. Next, incorporate the mushrooms and carrots, followed by the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 40 minutes.
In a bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough comes together. Divide into two balls, flattening each into a disk, then wrap in plastic and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C). Roll out one disk of dough to fit a pie pan. Pour in the beef filling and roll out the second disk to cover. Seal the edges and cut a few slits on top for steam to escape. Brush with beaten egg.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.
Extra Tips
- For extra flavor, consider adding a splash of red wine to the filling before cooking. This pairs beautifully with the rich beef and mushrooms.
Nutritional Breakdown (Per Serving)
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 18g