Steak and Mushroom Pot Pie
Chicken pot pie has been a household staple forever, but sometimes, you just want something a little different. We took the concept and made it our own with this steak and mushroom pot pie recipe!
It’s got all the elements you crave from comfort food and a fun, savory filling to boot. While this recipe takes a little more time to make, we decided to save a little time by using a pre-made pie crust. This shortcut will afford your attention to go right to the good stuff—the filling! We’ve included juicy chunks of steak, scrumptious mushrooms and a thick, flavorful sauce with hints of red wine and Worcestershire.
Steak and Mushroom Pot Pie Recipe
- 1 Tbsp oil
- 1 1/2 lbs beef cubed steak, cut into 1" pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 16 oz cremini mushrooms, or button mushrooms, cleaned and trimmed
- 3/4 cup red wine
- 3 Tbsp all-purpose flour
- 1 Tbsp Worcestershire sauce
- 2 cups beef stock
- 1 bay leaf
- 1 tsp dried thyme, or 2 tsp thyme, fresh
- 1 cup peas, frozen
- salt and pepper, to taste
- 1 pie crust, premade or homemade or puff pastry sheet, traditional or einkorn
- 1 large egg, beaten
- Place a large skillet over medium-high heat then add oil. When oil is hot, add cubed steak then season with salt and pepper. Allow the meat to cook, undisturbed, for 3–4 minutes until the first side is nicely browned. Stir and continue to cook about 3–4 more minutes, until mostly cooked through, stirring occasionally.
- Add onions, carrots and celery then cook for 5 minutes, just until softened then add mushrooms and garlic. Continue to cook mixture on medium-high heat until mushrooms are quite brown and all of the liquid from mushrooms has cooked off.
- Add red wine and allow to bubble until wine has reduced by at least half. Sprinkle top of meat mixture with flour then stir until flour has completely dissolved. Add Worcestershire and beef stock then stir until the flour has dissolved into the stock. Bring mixture to a boil then add bay leaf and thyme then reduce to medium-low.
- Simmer 20–25 minutes, stirring frequently, until mixture becomes quite thick. Remove from heat then stir in frozen peas. Season to taste with salt and pepper and set aside to cool while you preheat oven to 425 degrees and spray a 9” deep-dish pie pan or a 2-qt casserole with cooking spray.
- Transfer beef and mushroom filling into dish and set aside. Roll out crust on a lightly floured surface until it is large enough to cover the dish. Brush edge of the dish with beaten egg to seal crust to the dish and prevent the filling from bubbling out. Cover dish with crust then trim edges.
- Brush entire surface of crust with beaten egg then cut 3–4 vent holes in the top of the crust to allow steam to escape during baking. Place prepared pie on a baking sheet to catch any drips then bake 28–30 minutes or until filling is bubbly and crust is deep golden brown.
- Remove from oven and serve while filling is still piping hot and the crust is still crispy.