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Beef and Mushroom Pie Recipe

Stashcook

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!

Ingredients

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

Method

1

Preheat the oven to 400 degrees F (200 degrees C).

2

In a large pot, heat the vegetable oil over medium heat. Add the beef chuck and kidney; cook until browned.

3

Stir in the chopped onion, salt, soy sauce, pepper, rosemary, and bay leaf. Pour in the beef broth and bring to a simmer.

4

Cover and simmer for 1 hour, or until the meat is tender.

5

Add the sliced mushrooms to the pot and cook for an additional 10 minutes.

6

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.

7

Remove the bay leaf and transfer the filling into a 9-inch pie dish.

8

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.

9

Cut slits in the top crust to allow steam to escape.

10

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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