Beef and Mushroom Pot Pie Recipe

Indulge in a cozy, flavor-packed beef pie made with succulent chuck roast, earthy mushrooms, aromatic celery and carrots, all simmered in a Guinness-infused gravy and crowned with a buttery, golden crust.

Course Main Dishes

Cuisine American

Keyword Beef Pot Pie

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 794kcal

Author Michele @ Flavor Mosaic

Ingredients

Beef Filling

1 1/2 pounds chuck roast cut into small bite sized pieces
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
6 tablespoons butter divided
8 ounces sliced Baby Bella mushrooms
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon minced garlic
1/2 teaspoon thyme
5 tablespoons all-purpose flour
2 cups beef broth
11 ounces Guinness
1 cup water
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
Parsley for serving

Crust:

1 pie crust
1 sheet puff pastry
1 egg beaten

Instructions

Filling:

Season the beef with salt and pepper.
Heat the oil and 2 tablespoons of butter in a pan and add the meat. Brown on all sides. Then remove the meat and keep it warm.
Add the remaining butter and melt, then add the mushrooms, onion, celery, carrots and garlic. Cook for 4 to 5 minutes until the vegetables are tender. Season with the thyme.
Push the vegetables to the edge of the pan and add the flour to the pan and stir into the butter. Cook for 1 minute.
Add the beef broth and stir until the flour is well combined, then add the Guinness and water.
Stir in the tomato paste and worcestershire sauce.
Add the beef back into the pan and simmer for 30 to 40 minutes until thickened.
Remove from the heat and cool completely. I highly recommend refrigerating overnight if you have time.
Heat the oven to 350°.

Crust:

Place the pie crust in the bottom of a pie pan and crimp the edges. Crumple a piece of parchment paper and place in the crust. Add pie weights or beans to the parchment paper.
Bake the crust for 20 minutes. Remove and let cool for 10 minutes before lifting the beans from the crust.
Add the cold meat to the crust.
Place the puff pastry over the crust and gently cut any extra from around the pie. Press the pastry to the crust.
Cut a few slits into the top of the crust and Brush egg over the crust.
Bake for 50 to 60 minutes. Remove when the crust begins to turn golden brown.
Serve with some parsley if desired.

Video

Notes

Tips:

You can make this with a homemade pie crust and use on the top as well.
The Guinness beer gives such great flavor to this dish and most and possible all of the alcohol is cooked off leaving a rich flavor.
Make sure and cook the meat until the broth has thickened and much of it has cooked down. As the meat cools it will get thicker and this is great for this pie.
It is important to cool the filling completely before adding to the pie. I prefer to refrigerate overnight for best results.
The bottom crust and the filling is already cooked before baking so it may not take the full time to bake. This will depend if you have refrigerated your filling before baking. You want your pie to be bubbly and the top nice and golden brown. If the edges begin to get too dark, wrap with a little tinfoil.

Storage:

Store in an airtight container in the refrigerator for up to 5 days.
May be frozen for up to 3 months.

Nutrition