Hearty Beef and Mushroom Pie (Printer-Friendly Version)
# What You'll Need:
→ Pie Filling
01 -
2 pounds beef (chuck roast or sirloin), cut into 1-inch cubes
02 -
8 ounces mushrooms (button or cremini), sliced
03 -
1 large onion, diced
04 -
2 cloves garlic, minced
05 -
2 medium carrots, diced
06 -
2 cups beef broth
07 -
1 cup red wine (optional)
08 -
1/4 cup all-purpose flour
09 -
1 teaspoon fresh thyme
10 -
2 bay leaves
11 -
Salt and pepper, to taste
→ Crust
12 -
1 double pie crust (store-bought or homemade)
13 -
1 egg, beaten (for egg wash)
# Let's Cook!:
01 -
Sauté onions and garlic until soft, add beef to brown, then mix in carrots and mushrooms for 5 minutes
02 -
Add flour, then gradually stir in broth and wine. Add herbs and seasonings, simmer 10-15 minutes until thick
03 -
Place bottom crust in dish, add cooled filling, cover with top crust. Seal edges, cut steam vents, brush with egg
04 -
Bake at 400°F for 30-35 minutes until golden. Let cool 10 minutes before serving
# Cook's Notes:
01 -
Add peas or other vegetables if desired
02 -
Cool filling slightly before assembly for flakier crust