One Dish Beef Mushroom Pot Pie
Cozy up to the ultimate comfort food with this One Dish Beef Mushroom Pot Pie, a hearty dinner that brings rich, savory flavors to your table with minimal cleanup. Tender beef stew meat is seared to perfection and combined with a medley of vegetables like carrots, celery, and earthy mushrooms, all simmered in a luscious, thyme-infused beef broth. This one-pan wonder is crowned with a buttery, golden-brown pie crust, creating the perfect marriage of flaky pastry and hearty filling. Ready in just one dish, this crowd-pleasing pot pie is ideal for busy weeknights or a comforting weekend meal. Don't forget the secret ingredient that takes it over the top—Worcestershire sauce—for an extra layer of umami goodness!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 0.5 cup frozen peas
- 1 sheet store-bought refrigerated pie crust
- 1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef until browned on all sides, about 5 minutes. Remove the beef and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the sliced mushrooms and garlic, cooking until the mushrooms release their liquid and begin to brown, about 5 more minutes.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce and thyme, then bring to a simmer.
Return the seared beef to the skillet and cook for 10 minutes, stirring occasionally, until the mixture thickens.
Stir in the frozen peas. Remove the skillet from heat and let it cool slightly.
Lay the pie crust over the skillet, trimming any excess and crimping the edges to seal. Cut a few small slits in the crust to allow steam to escape.
Brush the top of the crust with the beaten egg for a shiny, golden finish.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.
Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1004 mg | 21% | |
*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.
