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Beef and mushroom pot pie in a white 2 quart baking dish with a white bowl that holds a serving sitting next to it.

Beef and Mushroom Pot Pie

Warm up winter with this classic Beef and Mushroom Pot Pie! 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.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Dinner
Cuisine American
Servings 8
Calories 474 kcal

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

Dough: Add an extra tablespoon of water only if the dough doesn't come together.
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

Calories: 474kcalCarbohydrates: 38gProtein: 28gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 85mgSodium: 732mgPotassium: 810mgFiber: 2gSugar: 3gVitamin A: 2629IUVitamin C: 3mgCalcium: 59mgIron: 4mg
Keyword american, beef, comfort food, dinner, Italian, main dish, mushrooms, tomato, wine
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