Beef & Mushroom Pot Pie

Christina Dicken


Warm and Hearty... This dish is sure to please. Serve with crusty bread and fresh chopped parsley and its pure comfort. Enjoy!!!


★★★★★ 1 vote

1 Hr
40 Min


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  • 4 Tbsp
  • 1 Tbsp
    olive oil
  • 1/2 medium
    onion, diced
  • 1 stalk(s)
    celery, diced
  • 2 large
    carrots, diced
  • 1 medium
    potato, diced
  • 1 clove
    garlic, minced
  • 1 Tbsp
    minced parsley
  • 1 tsp
    black pepper
  • 1 Tbsp
    kosher salt
  • 1/4 tsp
    celery salt
  • 2 dash(es)
    cayenne pepper
  • 8 oz
    beef (sirloin, ribeye, ny strip etc)
  • 1/2 c
  • 3 Tbsp
  • 1 c
    sliced mushrooms
  • 1 can(s)
    beef broth

  • 3 c
  • 3 stick
    cold butter
  • 1
  • 1 Tbsp
    white vinegar
  • 5 Tbsp
    cold water

How to Make Beef & Mushroom Pot Pie


  1. Saute onions, celery, carrots and potatoes in butter and olive oil. Add half of the seasonings and cook until it just starts to brown. Set aside in bowl
  2. Toss small cubed meat and mushrooms with remaining seasonings. Cook in the same pan you used for the onion mixture until the liquid has completely reduced and it starts to brown. add 2 Tablespoons of butter stir until melted, add 1/2 cups of water, cover and simmer for 20 minutes.
  3. sprinkle in 3 tablespoons of flour, stir and cook for about 2 minutes, pour in beef broth and bring to boil. Add the onion, celery and potatoes. Take off heat and let cool down
  4. CRUST: cut cold butter into flour until it looks like little pebbles. using dough hook on mixer, add vinegar, water and eggs until the dough forms.
  5. roll out dough to line your pans of choice. (individual ramekins, deep pie, casserole etc) I used a casserole.
  6. after bottom crust is in, pour in filling. put the top crust on, cut slits in crust, pinch sides together and bake at 350 for about 40 minutes. Until crust is a deep golden brown.

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About Beef & Mushroom Pot Pie

Course/Dish: Beef, Casseroles, Savory Pies
Main Ingredient: Beef
Regional Style: Southern
Other Tags: For Kids, Heirloom

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