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Beef and Mushroom Pie Recipe

Beef and Mushroom Pie recipe


This is a warm, hearty pie filled with tender beef and mushrooms. It's wrapped in a flaky crust and baked until golden. It's a yummy dinner that feels like a hug!


1 pound beef chuck, cubed
1 pound beef kidney, trimmed and cubed
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 bay leaf
2 cups beef broth
3 cups sliced mushrooms
5 tablespoons all-purpose flour
1 recipe pastry for a 9-inch double crust pie


Preheat the oven to 400 degrees F (200 degrees C).
In a large pot, heat the vegetable oil over medium heat. Add the beef chuck and kidney; cook until browned.
Stir in the chopped onion, salt, soy sauce, pepper, rosemary, and bay leaf. Pour in the beef broth and bring to a simmer.
Cover and simmer for 1 hour, or until the meat is tender.
Add the sliced mushrooms to the pot and cook for an additional 10 minutes.
In a small bowl, mix 5 tablespoons of flour with 1/2 cup of water until smooth. Stir this mixture into the pot to thicken the filling.
Remove the bay leaf and transfer the filling into a 9-inch pie dish.
Roll out the pastry and cover the filling with the bottom crust. Add the top crust, trim the excess, and crimp the edges to seal.
Cut slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.

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