Tender Beef and Mushroom Pot Pie

Name: Tender Beef and Mushroom Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound beef stew meat (cut into 1-inch cubes); 1 yellow onion (large, chopped); 2 carrots (peeled, sliced); 8 ounce cremini mushrooms (quartered); 2 clove garlic (minced); 0.25 cup all-purpose flour; 2 cup beef broth; 0.5 cup heavy cream; 1 teaspoon dried thyme; 0.5 teaspoon black pepper; 1 teaspoon salt; 1 puff pastry (thawed)

A comforting pot pie featuring tender chunks of beef and earthy mushrooms in a rich, savory gravy, all topped with a flaky pastry crust.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $6.66/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound beef stew meat (cut into 1-inch cubes)
1 yellow onion (large, chopped)
2 carrots (peeled, sliced)
8 ounce cremini mushrooms (quartered)
2 clove garlic (minced)
0.25 cup all-purpose flour
2 cup beef broth
0.5 cup heavy cream
1 teaspoon dried thyme
0.5 teaspoon black pepper
1 teaspoon salt
1 puff pastry (thawed)

Instructions

Preheat oven to 375°F. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside.
Add chopped yellow onion and sliced carrots to the pot. Sauté until softened, about 5 minutes.
Stir in quartered cremini mushrooms and minced garlic. Cook for another 3 minutes until fragrant.
Sprinkle all-purpose flour over the vegetables and stir for 1 minute.
Gradually whisk in beef broth and heavy cream, stirring until smooth. Bring to a simmer.
Return the beef stew meat to the pot. Stir in dried thyme, salt, and black pepper. Cover and simmer for 15-20 minutes, or until the sauce has thickened.
Pour the beef and vegetable mixture into a 9x13 inch baking dish. Lay the thawed puff pastry sheet over the top, trimming excess if necessary and crimping the edges to seal.
Bake for 30-35 minutes, or until the pastry is golden brown and puffed and the filling is bubbling.
Let rest for 5 minutes before serving.

Notes

Leftovers store well in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition (per serving)

Calories: 670
Protein: 42.5 g
Carbohydrates: 45.3 g
Fat: 37.1 g
Fiber: 5.8 g
Sodium: 890 mg
Saturated Fat: 16.5 g
Sugar: 5.7 g
Cholesterol: 130 mg