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Steak and mushroom pot pie recipe

Steak and Mushroom Pot Pie Recipe

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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course dinner
Servings 6 servings
Calories 582 kcal

what you'll need

  • 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

let's do it

  • 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.

One Last Thing

Hip, hip, hooray! Cubed steak is easy to find and inexpensive too!


Calories: 582kcalCarbohydrates: 44gProtein: 35gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 106mgSodium: 1124mgPotassium: 318mgFiber: 6gSugar: 5g
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