Dairy-Free Beef Mushroom Pie
Indulge in the hearty, comforting flavors of this Dairy-Free Beef Mushroom Pie, a perfect fusion of rich, savory goodness and allergy-friendly cooking. Tender beef stew meat, earthy mushrooms, and vibrant vegetables are simmered in a fragrant thyme-infused beef broth before being wrapped in golden, flaky puff pastry. Enhanced with a touch of lemon juice for brightness and brushed with dairy-free almond milk for that irresistible crust, this pie offers all the warmth of a classic recipe with a modern, dairy-free twist. Ideal for a family dinner or special gathering, this pie pairs perfectly with a side salad or roasted veggies for a wholesome, satisfying meal. Whether you're following a dairy-free diet or simply looking for a crowd-pleasing comfort food, this recipe beautifully combines tradition with a thoughtful twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 lb beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion
- 3 whole garlic cloves
- 2 medium carrots
- 8 oz mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon thyme
- 1 cup frozen peas
- 0.5 tablespoon lemon juice
- 2 whole puff pastry sheets
- 2 tablespoons unsweetened almond milk
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef stew meat with salt and black pepper. Brown the meat in the skillet for about 5-6 minutes, turning occasionally, until browned on all sides. Remove the meat and set it aside.
Add the remaining tablespoon of olive oil to the skillet. Dice the onion, mince the garlic, and slice the carrots and mushrooms. Sauté the onion and garlic in the oil for 2 minutes until fragrant.
Add the carrots and mushrooms to the skillet, cooking for another 5 minutes until they begin to soften.
Sprinkle the flour over the vegetable mixture and stir well to coat.
Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Stir in the thyme and return the beef to the skillet. Cover and simmer on low heat for 40-50 minutes, or until the beef is tender.
Stir the peas and lemon juice into the filling mixture and remove it from heat. Allow it to cool slightly.
Roll out one sheet of puff pastry and gently fit it into a 9-inch pie dish.
Pour the beef and mushroom filling into the pastry-lined dish.
Roll out the second puff pastry sheet and place it over the pie, trimming any excess, and crimping the edges to seal.
Brush the top with unsweetened almond milk to enhance browning.
Cut a few slits in the pastry top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffy.
Let the pie cool for a few minutes before serving.
Nutrition Facts
Calories |
4663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.7 g | 370% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7138 mg | 310% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 36.1 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 430 mg | 33% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 4359 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
