Beef and Mushroom Pot Pie

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Rich, tender bites of beef with mushrooms in a delicious red wine sauce and topped with golden, flaky pastry. This steak and mushroom pot pie is the perfect comfort food.

Are you still looking for a delicious pot pie idea? Give this Salmon Pot Pie or Savory Cobbler Topped Vegetable Pot Pie a try!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Gallo Family Vineyards.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you. 

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MORE BEEF RECIPE IDEAS

Beef and Potato Cakes | Slow Cooker Beef Stroganoff 

When I think of fall, images of sitting by a crackling fire sipping cups of hot cocoa on a cool drizzly day, pots of soup, stew, or chowder simmering on the stove, and spending time with family and friends come to mind. In other words, it is a time of comfort, pure and simple.

I can remember spending fall and winter nights at my grandparent’s house. We lived in Reno, and would get snow quite often, sometimes as early as October.

On those chilly days, my grandmother would head to the kitchen and whip up some of the best soups and stews I have ever had.

The smells that wafted through the house were insanely good and my little taste buds were anticipating, what I knew would be, a fantastic meal that would include her famous home-baked bread.

Ahhh my mouth is watering just thinking about it!

There was an elderly couple that lived next door to my grandparents, and when the weather turned bad they had a hard time getting about. They had no family locally, so we kind of “adopted” them.

My grandmother would always make extra food. She would carefully wrap it up and send me next door to deliver it to them.

They were the sweetest people!

Many times they would invite me in for a cookie and conversation that usually revolved around what was happening in my life. School, sports, friends, they just seemed to love hearing it all.

Big hugs and kisses on the cheek were given to me before I walk out of the door. I loved the times I spent with them.

As my kids got older, I decided that they needed to experience what it felt like to give back. From donating to Toys for Tots, picking stars off of the Christmas tree in the mall, and buying a special gift for a child in need, to shopping for groceries to donate to the local food bank.

I made sure that they not only appreciated what they had, but I also wanted them to feel that special feeling that I felt when I helped out those folks next door.

Now my kids are grown and on their own. So Kevin and I have continued the spirit of giving by “adopting” the elderly couple next door. They are in their 80’s and so amazing. We love going over just to have a cup of coffee and listen to the stories of their lives. But I love taking over care of packages of soup, stews, and casseroles.

The smiles on their faces just melt my heart.

Gallo provided a bottle of their wonderful Cabernet Sauvignon and delicious Pinot Grigio. I enjoy both of them very much.

The decision of which wine to use was difficult. The Cabernet Sauvignon has a deep, rich flavor with some hints of dark berries, and a kiss of oak. The Pinot Grigio is crisp and light, with citrus notes, and flavors of white peach and apple. In the end, I chose the Cabernet because I knew I wanted to work with beef and beef and Cabernet play so nicely together.

This recipe was a tribute to my Grandmother. Not only because it was my rendition of her famous beef pot pie, but because I made sure to make an extra one to take next door. The hugs and smiles we received when it was delivered warmed my heart, and I know somewhere my Grandmother was smiling as well. Thank you Grandma for teaching me how wonderful it is to give!

You can start your own tradition of giving, not just at the holidays, but anytime. Help out at your local food bank, donate to a favorite charity, or visit the elderly in retirement homes.

They all are so rewarding.

INGREDIENTS NEEDED TO MAKE BEEF AND MUSHROOM POT PIE

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS

• Bay leaves
• Fresh oregano
• Olive oil
• Stew beef
• Bacon
• Carrots
• Onion
• Garlic
• Tomato paste
• Flour
• Gallo Family Vineyards Cabernet Sauvignon
• Beef stock
• Mushrooms
• Butter
• Water
• Pink salt
• Black pepper

HOW TO MAKE BEEF AND MUSHROOM POT PIE

STEP 1
Place the bay leaves and oregano stems into a piece of cheesecloth and tie it into a bundle.

STEP 2
Heat vegetable oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Season the stew beef with salt and pepper and add it to the pot in batches, cooking until browned about 5 minutes. Remove to a plate and add the chopped bacon. Cook bacon until crisp, about 5 minutes. Add the carrots, onion, and garlic and cook, stirring occasionally until tender, about 5 minutes.

STEP 3
Add the tomato paste and cook, stirring until all of the vegetables are coated. Add the flour, and cook an additional minute to 2 minutes.

STEP 4
Add the wine to the pot and stir, using a wooden spoon to scrape any browned bits from the bottom of the pot. Then add the beef stock, cheesecloth bundle, and browned meat with any juices. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 2 hours, stirring occasionally.

STEP 5
Meanwhile, to make the crust: Combine the flour and 1/2 teaspoon salt in a food processor. Pulse to combine. Add the stick of butter cut into small cubes and pulse a few times until the dough starts to come together. It should look like coarse sand. Add 1/4 cup ice water and pulse just until the dough starts to come together. Add the additional tablespoon of ice water if needed. Turn the dough out onto a large piece of plastic wrap. Shape into a disc, wrap, and refrigerate for 30 minutes.

STEP 6
Preheat oven to 400 degrees F. Remove the cheesecloth bundle from the stew, and discard.

STEP 7
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until the mushrooms are lightly browned, about 7 minutes. Season with a bit of salt and pepper Add the mushrooms to the beef stew mixture.

STEP 8
Transfer the stew to a 2-quart casserole dish and set aside to cool.
STEP 9
On a lightly floured surface, roll the dough into a 12 x 15-inch rectangle, about 1/8th-inch thick.

STEP 10
Beat the egg with 1 tablespoon of water and brush the edges of the casserole dish. Drape the dough over the dish, pressing to seal it to the sides. Trim the excess dough away with a knife leaving a 1-inch overhang. Cut 4 slits in the top to vent.

STEP 11
Brush the crust with more of the egg wash, and bake until the crust is golden brown, about 45 minutes.

STEP 12
Let rest for 10 minutes before serving.

MORE BEEF RECIPE IDEAS

• Slow Cooker Beef Stew 
• Herbed Beef Tenderloin Roast with Cranberry Port Wine Sauce 
• Instant Pot Corned Beef and Cabbage 
• Beef Bourguignon (Beef Burgundy)
• Shepherd's Pie 
• Classic Roast Beef 

Beef and Mushroom Pot Pie

Rich, tender bites of beef with mushrooms in a delicious red wine sauce and topped with golden, flaky pastry. This steak and mushroom pot pie is the perfect comfort food.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dinner

Cuisine American

Calories 847.84 kcal

Ingredients

  

• 2 bay leaves
• 4 sprigs of oregano
• 1/4 cup olive oil
• 1 1/2 pounds stew beef
• 4 thick-cut slices of bacon chopped
• 2 large carrots peeled and chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• 1 1/2 cups plus 3 tablespoons all-purpose flour divided
• 1 1/2 cups Gallo Family Vineyards Cabernet Sauvignon
• 1 1/2 cups beef stock
• 3/4 pound cremini mushrooms sliced
• 2 cups all-purpose flour
• 1 stick plus 2 tablespoons cold unsalted butter divided
• 1/4 cup plus 1 tablespoon ice water
• Pink salt
• Fresh cracked black pepper

Instructions

 

• Place the bay leaves and oregano stems into a piece of cheesecloth and tie it into a bundle.
• Heat vegetable oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Season the stew beef with salt and pepper and add it to the pot in batches, cooking until browned about 5 minutes. Remove to a plate and add the chopped bacon. Cook bacon until crisp, about 5 minutes. Add the carrots, onion, and garlic and cook, stirring occasionally until tender, about 5 minutes.
• Add the tomato paste and cook, stirring until all of the vegetables are coated. Add the flour, and cook an additional minute to 2 minutes.
• Add the wine to the pot and stir, using a wooden spoon to scrape any browned bits from the bottom of the pot. Then add the beef stock, cheesecloth bundle, and browned meat with any juices. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 2 hours, stirring occasionally.
• Meanwhile, to make the crust: Combine the flour and 1/2 teaspoon salt in a food processor. Pulse to combine. Add the stick of butter cut into small cubes and pulse a few times until the dough starts to come together. It should look like coarse sand. Add 1/4 cup ice water and pulse just until the dough starts to come together. Add the additional tablespoon of ice water if needed. Turn the dough out onto a large piece of plastic wrap. Shape into a disc, wrap, and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F. Remove the cheesecloth bundle from the stew, and discard.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until the mushrooms are lightly browned, about 7 minutes. Season with a bit of salt and pepper Add the mushrooms to the beef stew mixture.
• Transfer the stew to a 2-quart casserole dish and set aside to cool.
• On a lightly floured surface, roll the dough into a 12 x 15-inch rectangle, about 1/8th-inch thick.
• Beat the egg with 1 tablespoon of water and brush the edges of the casserole dish. Drape the dough over the dish, pressing to seal it to the sides. Trim the excess dough away with a knife leaving a 1-inch overhang. Cut 4 slits in the top to vent.
• Brush the crust with more of the egg wash, and bake until the crust is golden brown, about 45 minutes.
• Let rest for 10 minutes before serving.

Disclaimer

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Nutrition

Calories: 847.84kcalCarbohydrates: 69.51gProtein: 39.7gFat: 40.44gSaturated Fat: 16.23gCholesterol: 126.64mgSodium: 539.26mgFiber: 4.12gSugar: 3.82g

Keyword beef, red wine, mushrooms, pie

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