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Chunky beef and mushroom pie served on a plate with a golden crust

Chunky Beef and Mushroom Pie

A comforting and hearty pie filled with tender beef and earthy mushrooms, wrapped in a flaky crust. Perfect for cozy dinners!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 1 lb beef, cut into chunks Cut into uniform chunks for even cooking.
  • 1 cup mushrooms, sliced A combination of mushrooms adds complexity.
  • 1 medium onion, chopped Provides a savory base.
  • 2 cloves garlic, minced Toasted garlic enhances the flavor.
  • 2 cups beef broth Add a splash of red wine for richer flavor.
  • 2 tablespoons flour To thicken the sauce.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 tablespoon Worcestershire sauce Enhances the umami flavor.
  • 1 teaspoon thyme For added flavor.
  • to taste salt and pepper Season to preference.
Pie Crust
  • 1 pie crust (store-bought or homemade) Make it ahead of time for convenience.
  • 1 large egg (for egg wash) Gives the pie a golden finish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and cook until softened.
  3. Add beef chunks and cook until browned on all sides.
  4. Stir in the mushrooms, flour, Worcestershire sauce, and thyme, and cook for another minute.
  5. Pour in the beef broth and bring to a simmer. Cook until the sauce thickens, about 10-15 minutes. Season with salt and pepper.
Assembly
  1. Roll out the pie crust and place it in a pie dish. Pour the beef and mushroom mixture into the crust.
  2. Cover with another layer of pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
  3. Brush the top with beaten egg for a golden finish.
Baking
  1. Bake for 30-35 minutes or until golden brown.
  2. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze the pie before baking for later use. Reheat in the oven until warmed through.