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Warm up winter with this classic Beef and Mushroom Pot Pie! While this traditional recipe is a departure from my usual low-carb fare, some recipes are worth the splurge - especially when they're packed with memories. My grandmother's pot pie inspired this hearty dish filled with tender beef, mushrooms, and vegetables in rich red wine gravy tucked under a buttery, flaky crust. Perfect for sharing with neighbors or warming up your family on a cold January evening!
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Why You'll Love This Beef and Mushroom Pot Pie Recipe
- Pure Comfort in a Dish: Tender chunks of beef and mushrooms swimming in rich, wine-enhanced gravy under a buttery, flaky crust create the ultimate comfort food experience. This is the kind of dish that makes winter weather something to look forward to!
- Make-Ahead Marvel: Prep the filling up to two days ahead or freeze it for later use. The long, slow cooking develops deep flavors that actually improve over time, making this perfect for stress-free entertaining or weekend meal prep.
- Perfect for Sharing: This generous recipe makes enough to share with neighbors or friends. Double it easily to keep one and give one away - there's nothing like delivering a warm pot pie to spread some joy on a cold day.
In This Post
Beef and Mushroom Pot Pie: Comfort Food That Warms Hearts & Homes! 🥧
Some recipes carry more than just ingredients - they carry love, tradition, and memories. This Beef and Mushroom Pot Pie, while different from my usual low-carb recipes, is one of those special dishes that deserves its moment to shine.
Growing up in Reno, where winter could arrive as early as October, I learned early that food was about more than just eating - it was about caring for others. My grandmother would head to the kitchen on chilly days, filling the house with incredible aromas as she crafted her famous soups, stews, and this incredible pot pie.
But what made her cooking truly special wasn't just what was in the pot - it was what she did with it. She always made extra to share with elderly neighbors who had trouble getting out in bad weather. Those deliveries taught me lessons about giving that shaped my whole life.
Now, in my own kitchen on cold January days, I find myself channeling my grandmother's spirit. While I normally create low-carb recipes, this traditional pot pie is worth every flaky, buttery bite. Like my grandmother, I make sure to make enough to share because nothing warms both body and soul quite like delivering a homemade pot pie to a neighbor.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Beef and Mushroom Pot Pie Ingredient Notes
Here, I explain the best ingredients for my Beef and Mushroom Pot Pie recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
For the Crust:
- All-Purpose Flour: Creates flaky, tender pastry. Substitution: Pastry flour for extra tenderness.
- Cold Butter: Provides flakiness and rich flavor. Substitution: Must use real butter, cold from the refrigerator.
- Ice Water: Creates perfect dough consistency. Substitution: Must be ice cold for proper crust texture.
For the Filling:
- Stew Beef: Creates hearty base of pie. Substitution: Chuck roast cut into cubes works well.
- Cremini Mushrooms: Adds meaty texture and rich flavor. Substitution: Button mushrooms or mixed mushroom variety.
- Bacon: Provides depth of flavor. Substitution: Omit if desired, but it adds richness.
- Red Wine: Creates rich gravy base. Substitution: Extra beef stock plus 1 tablespoon red wine vinegar.
- Fresh Herbs: Infuses filling with classic flavor. Substitution: 4 teaspoons of dried oregano for the fresh.
- Cornstarch: Thickens filling to perfect consistency. Substitution: No direct substitute for proper thickening.
- Beef Stock: Forms gravy base with wine. Substitution: Use good quality stock, either homemade or store-bought, for the best flavor.
- Tomato Paste: Adds depth and color. Substitution: No substitute is recommended.
For Assembly:
- Egg Wash: Creates golden brown crust. Substitution: Heavy cream can work but with less shine.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Storing and Reheating Your Beef and Mushroom Pot Pie
Storage Instructions:
- Refrigerator Storage:
- Baked pie keeps 3-4 days covered
- Store filling alone for up to 3 days
- Unbaked crust keeps 2 days well-wrapped
- Keep assembled unbaked pie no more than 24 hours
- Freezer Storage:
- Freeze filling up to 3 months
- Store in an airtight container
- Do not freeze assembled pie (affects crust)
- Label with date and contents
Reheating Instructions:
- Whole Pie:
- Preheat oven to 350°F
- Cover edges with foil to prevent burning
- Heat 30-35 minutes until bubbly
- Rest 10 minutes before serving
- Individual Portions:
- Oven: 350°F for 20-25 minutes
- Cover with foil
- Heat until the center is hot
- Filling Only:
- Thaw overnight if frozen
- Heat in a saucepan over medium heat
- Add stock if needed to adjust consistency
- Make fresh crust for the best results
Pro Tips:
- Let refrigerated pie come to room temperature before reheating
- Add a splash of broth when reheating to maintain moisture
- Check the temperature in the center before serving
💭My Recipe Tips
1. Perfect Your Crust: Keep all ingredients ice cold, especially butter and water. Chill dough properly and don't overwork it - this ensures a flaky, tender crust.
2. Meat Matters: Pat beef completely dry before flouring. Brown in batches to avoid overcrowding - this creates better flavor and texture in the final dish.
3. Gravy Greatness: Add cornstarch mixture gradually, checking thickness as you go. You want a rich gravy that coats the back of a spoon but isn't paste-like. You may not need all the cornstarch mixture.
4. Temperature Control: Let filling cool before adding crust. Hot filling under the crust can make it soggy instead of crispy. Cool at least 15-20 minutes.
5. Assembly Success: Brush the edges of the dish well with egg wash before adding crust - this helps it seal. Don't forget those steam vents in the top crust!
6. Make-Ahead Magic: The filling actually improves with time. Make it a day ahead, then just top with fresh crust and bake when needed.
7. Perfect Baking: If the top browns too quickly, cover loosely with foil.
FAQ about Beef and Mushroom Pot Pie
Yes! Make the filling up to 2 days ahead and store it in the refrigerator. Make fresh crust and assemble the day of baking. The flavors actually improve with time.
Choose well-marbled stew meat or chuck roast cut into uniform pieces. The marbling helps keep meat tender during long cooking.
It is better to freeze the filling separately and make a fresh crust when ready to bake. Freezing assembled pie can affect crust texture.
🍽️Serving Suggestions
Classic Comfort Pairings
Round out your meal with a fresh green salad dressed in light vinaigrette - the acidity perfectly balances the rich pie. Consider steamed green beans or roasted Brussels sprouts for a vegetable side that won't compete with your centerpiece.
Sunday Dinner Style
Turn this into a memorable Sunday dinner by starting with a light soup like beef consommé or clear broth. The pot pie becomes your stunning main course, followed by a simple dessert like baked apples or poached pears.
Make It Special
Create a cozy dinner party atmosphere by serving individual portions in ramekins if you have them. Add a garnish of fresh thyme and serve with a good red wine - perhaps the same one you used in the filling.
Simple Additions
Sometimes simple is best - warm dinner rolls for soaking up every bit of gravy or a crisp celery and radish plate for texture contrast. Don't forget extra gravy on the side!
Next-Day Enjoyment
Leftovers make a perfect lunch served with a cup of hot tea or coffee. If serving for lunch, consider lighter sides like a simple cucumber salad or fresh fruit salad.
Seasonal Touches
Pair with roasted root vegetables like carrots, parsnips, or turnips in winter. Their natural sweetness complements the savory pie beautifully.
More Delicious Comfort Food Recipes...
Beef and Mushroom Pot Pie
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 tsp pink salt
- 1 stick plus 2 tablespoons cold unsalted butter divided
- 1/4 cup plus 1 tablespoon ice water *See Notes
- 1 egg
- 1 tbsp water
For the Filling:
- 1 1/2 lb stew beef *See Notes
- 1/4 cup flour
- 1 tsp pink salt plus more to taste
- 1/2 tsp fresh cracked black pepper plus more to taste
- 1/4 cup olive oil
- 4 thick-cut slices bacon chopped
- 1 pound cremini mushrooms sliced
- 2 large carrots peeled and chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 1/2 cups dry red wine
- 1 1/2 cups beef stock
- 2 bay leaves
- 4 sprigs fresh oregano
- 3 tbsp cornstarch
- 3 tbsp cold water
Instructions
For the Crust:
- Combine flour and salt in food processor. Pulse to combine.
- Add cubed stick of butter, pulse until mixture resembles coarse sand.
- Add 1/4 cup ice water, pulse just until dough forms. Add additional tablespoon if needed.
- Shape into disc, wrap in plastic, refrigerate 30 minutes.
For the Filling:
- Cut beef into bite-sized pieces if needed. Combine flour, salt, and pepper in ziplock bag, add beef and shake to coat.
- Place bay leaves and oregano in cheesecloth, tie into bundle.
- Heat olive oil in large pot over medium-high heat. Brown meat in batches, about 2 minutes per side. Remove to plate.
- Cook bacon until crisp, about 5 minutes. Remove to plate with beef.
- Add mushrooms, cook until browned, about 7 minutes. Season with salt and pepper, remove to plate.
- Add carrots, onion, and garlic. Cook until tender, about 5 minutes.
- Stir in tomato paste until vegetables are coated.
- Add wine, scraping bottom of pot. Add stock, herb bundle, and return meat mixture with juices.
- Bring to boil, reduce to simmer. Cover and cook 2 hours, stirring occasionally. *See Notes
- Remove herb bundle. Whisk cornstarch with cold water until smooth.
- Gradually stir into simmering stew until desired thickness. *See Notes
- Season to taste, transfer to 2-quart casserole, cool 15-20 minutes.
Assembly:
- Preheat oven to 400°F.
- Roll dough to 12x15-inch rectangle, about 1/8-inch thick.
- Brush dish edges with egg wash (beaten egg with 1 tablespoon water).
- Cover with dough, seal edges, trim leaving 1-inch overhang. Cut 4 vents.
- Brush with egg wash, bake 45 minutes until golden.
- Rest 10 minutes before serving.
Notes
Beef: Choose well-marbled stew meat, cut uniform size for even cooking.
Filling: After 2 hours, it should start to thicken but still remain quite liquid.
Thickness: Add cornstarch mixture gradually, stirring until filling coats the back of a spoon.
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
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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