Beef Mushroom Vegetable Pie

Craving a flavorful, comforting beef mushroom vegetable pie with a golden crust, but where do you even begin?

meat and savory pie

Craving comfort food that's both satisfying and packed with flavor?

Get ready to create a delicious Beef Mushroom Vegetable Pie, complete with tender beef, savory vegetables, and a golden, flaky crust.

Ditch the takeout menu and prepare to impress your family and friends with this surprisingly manageable homemade masterpiece!

Ingredients

ingredients write directions

Here's what you'll need to whip up some seriously delicious guacamole – my take on the real deal! Grab 2 medium avocados–or one giant one–they gotta be ripe!

Chop up 2 tablespoons of white onion (red, brown, or yellow works too), and finely chop 1 tablespoon of jalapeño, depending on how much kick you like. Don't forget ½ teaspoon of salt and ¼ cup of roughly chopped coriander leaves. Using fresh ingredients is key to capturing the authentic taste of guacamole.

For a zesty splash, slice up a lime because we are gonna need the juice. I usually squeeze about ¼ to ½ of a lime for that perfect tang, but you can totally adjust that to your tastes! If you are feeling fancy, you can toss in one peeled, deseeded, and chopped ripe tomato!

Preparation

readying before starting action

Alright, let's get this show on the road! First, I'll chop the beef into bite-sized pieces—about an inch or so. Next, I'll dice the mushrooms, carrots, and celery. Don't worry about being perfect; rustic is the name of the game!

Now, I'll grab a large bowl. I'll toss the beef with flour, salt, and pepper. This helps it brown nicely and thicken the rich gravy later. Trust me, it's worth it!

I need to melt the butter in a big pan. Once it's hot, I'll brown the beef in batches. Don't overcrowd the pan—it steams instead of browns! Remove the browned beef and set it aside—patience is a virtue! Finally, I'll be ready to move on!

Baking Instructions

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I reckon you're itching to bake this beaut, aren't you? Get your oven preheated to 375°F (190°C). It needs to be nice and hot!

Now, carefully place that beautiful pie onto a baking sheet—just in case there's any overflow. We don't want a messy oven!

Bake it for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If you want to be extra fancy—we all love being fancy—brush the crust with a little egg wash before baking for a super glossy finish.

Keep an eye on it, though. Ovens can be temperamental, like toddlers, but we love them anyway. Mine likes to burn things a bit, so I turn the oven temperature down by 25 degrees.

Once it's done, let it cool for at least 15 minutes before slicing!

Serving Suggestions

food presentation guidance offered

Serving this pie is almost as fun as making it. I usually let it cool for about 15 minutes – nobody wants a burnt tongue! Now, carefully slice into generous portions. I think a quarter of the pie per person is a good starting point!

Seriously – think about a dollop of creamy mashed potatoes alongside! Or a fresh, crisp green salad with a light vinaigrette. The cool, invigorating salad really balances out the rich, savory pie, you know? It adds a nice textural contrast, too.

Don't be shy when you are serving! I find a good quality gravy boat can be helpful for easy pouring.

Leftovers are great—if you're lucky enough to have any! I wrap them up tightly and store them in the fridge for up to 3 days. Reheat gently in the oven or microwave. You'll love it!

Short Recipe Version

Beef Mushroom Vegetable Pie (Short Version)

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 6

Ingredients:

  • 1 lb beef, cubed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 cup beef broth
  • 2 tbsp flour
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 sheet puff pastry

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brown beef in olive oil in a large skillet.
  3. Add onion and garlic; cook until softened.
  4. Stir in mushrooms and vegetables; cook for 5 minutes.
  5. Mix in flour, thyme, salt, and pepper.
  6. Pour in beef broth; bring to a simmer, stirring until thickened.
  7. Pour filling into a pie dish.
  8. Top with puff pastry, cut vents.
  9. Bake for 35 minutes, or until golden brown.
  10. Let cool for 15 minutes before serving.

Nutrition per Serving (Estimated):

  • Calories: 450
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 20g