Best 2 Beef Mushroom Pot Pie Recipes

Beef and mushroom pot pie is a classic comfort food that is perfect for a cold winter night. This hearty and flavorful dish is made with a combination of juicy beef, tender mushrooms, and a creamy, savory sauce, all encased in a flaky, golden brown crust. Whether you are a seasoned chef or a beginner in the kitchen, this article will guide you through the process of creating the perfect beef mushroom pot pie, with step-by-step instructions, helpful tips, and a list of all the ingredients you will need.

Let's cook with our recipes!

ONE DISH BEEF & MUSHROOM POT PIE

One Dish Beef & Mushroom Pot Pie image

A simple and delicious beef pot pie made from scratch. All you have to do is mix and bake. This recipe comes from www.breadworld.com

Provided by Dreamer in Ontario

Categories Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

mazola pure cooking spray
1 1/2 cups unbleached all-purpose flour
1/4 cup whole wheat flour or 1/4 cup all-purpose flour
2 (1/4 ounce) envelopes fleischmann's fast rising yeast
2 teaspoons sugar
1/2 teaspoon salt
1 cup very warm water (120 to 130 F)
1/4 cup canola oil
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) package sliced fresh mushrooms
1/2 cup chopped bell pepper (red and green)
1 tablespoon dry sherry (optional)
1 (3/4 ounce) package mushroom gravy mix
1 cup water
2 cups cooked beef, chopped into bite sized pieces
2 teaspoons parsley flakes

Steps:

Prepare an 8x8 baking dish by spraying with cooking spray.
Mix the batter ingredients together in the prepared baking dish and set aside.
Melt butter in a large skillet.
Saute the mushrooms and bell peppers for 1 to 2 minutes.
Add sherry.
Stir in gravy mix and water.
Cook until boiling and thickened.
Remove pan from heat and add beef.
Put beef filling evenly over batter.
Sprinkle with parsley.
Place dish in a cold oven.
Set temperature to 350°F and bake for 30 minutes, or until done.

Nutrition Facts : Calories 416.2, Fat 20.6, SaturatedFat 4.9, Cholesterol 15.4, Sodium 703.6, Carbohydrate 50.4, Fiber 3.8, Sugar 4.1, Protein 9.1

BEEF & MUSHROOM POT PIE

Beef & Mushroom Pot Pie image

Warm and Hearty... This dish is sure to please. Serve with crusty bread and fresh chopped parsley and its pure comfort. Enjoy!!!

Provided by Christina Haley

Categories Casseroles

Time 1h40m

Number Of Ingredients 24

Ingredients

FILLING
4 Tbsp butter
1 Tbsp olive oil
1/2 medium onion, diced
1 stalk(s) celery, diced
2 large carrots, diced
1 medium potato, diced
1 clove garlic, minced
1 Tbsp minced parsley
1 tsp black pepper
1 Tbsp kosher salt
1/4 tsp celery salt
2 dash(es) cayenne pepper
8 oz beef (sirloin, ribeye, ny strip etc)
1/2 c water
3 Tbsp flour
1 c sliced mushrooms
1 can(s) beef broth
CRUST
3 c flour
3 stick cold butter
1 egg
1 Tbsp white vinegar
5 Tbsp cold water

Steps:

1. Saute onions, celery, carrots and potatoes in butter and olive oil. Add half of the seasonings and cook until it just starts to brown. Set aside in bowl
2. Toss small cubed meat and mushrooms with remaining seasonings. Cook in the same pan you used for the onion mixture until the liquid has completely reduced and it starts to brown. add 2 Tablespoons of butter stir until melted, add 1/2 cups of water, cover and simmer for 20 minutes.
3. sprinkle in 3 tablespoons of flour, stir and cook for about 2 minutes, pour in beef broth and bring to boil. Add the onion, celery and potatoes. Take off heat and let cool down
4. CRUST: cut cold butter into flour until it looks like little pebbles. using dough hook on mixer, add vinegar, water and eggs until the dough forms.
5. roll out dough to line your pans of choice. (individual ramekins, deep pie, casserole etc) I used a casserole.
6. after bottom crust is in, pour in filling. put the top crust on, cut slits in crust, pinch sides together and bake at 350 for about 40 minutes. Until crust is a deep golden brown.

Tips:

To save time, use a store-bought pie crust or puff pastry sheet.
For a richer flavor, use a combination of ground beef and ground pork.
To make the pot pie ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
To freeze the pot pie, bake it according to the recipe directions, then let it cool completely. Wrap it tightly in plastic wrap and freeze for up to 2 months.
To reheat the pot pie, thaw it overnight in the refrigerator or at room temperature for several hours. Preheat the oven to 350 degrees Fahrenheit and bake until heated through.

Conclusion:

Beef mushroom pot pie is a classic comfort food that is easy to make and always a hit with the family. With its creamy beef and mushroom filling, flaky crust, and golden brown top, it's a dish that is sure to please everyone at the table. So next time you're looking for a hearty and delicious meal, give this recipe a try. You won't be disappointed!