Description
A comforting classic dish filled with tender beef, earthy mushrooms, and fresh vegetables enveloped in a flaky, buttery crust.
Ingredients
Scale
- 1 lb chuck roast, cubed
- 8 oz cremini mushrooms, sliced
- 2 carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cups beef broth
- 2 tablespoons flour
- 3 tablespoons butter
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 bay leaves
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Prepare the filling: Sauté chopped onions in butter until translucent. Add cubed beef, browning it on all sides. Toss in minced garlic and the mushrooms until everything is tender.
- Thicken the gravy: Sprinkle flour over the beef mixture, stirring to coat. Gradually pour in the broth, bringing to a gentle boil until thickened. Add thyme, rosemary, and bay leaves.
- Cool the mixture: Remove from heat and let it cool slightly before transferring to the pie dish.
- Roll out the dough on a lightly floured surface.
- Assemble the pie: Pour cooled filling into the pie dish and cover with rolled-out dough. Seal edges and cut slits for steam to escape.
- Brush the top with an egg wash and bake in a preheated oven at 400°F (200°C) for 30-35 minutes until golden brown.
- Serve: Let rest a few minutes before slicing.
Notes
Use high-quality beef for best results and ensure the filling cools properly to avoid a soggy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef pot pie, comfort food, family recipe, homemade pie, savory pie