Steak and Mushroom Pie

Steak and Mushroom Pie

Pot pies are a great way to clear your fridge of vegetables close to their shelf date. Brown ale make the richest, nuttiest gravy and the buttery pastry caps off an amazing dish.

Yields 4-6 servings

Steak and Mushroom Pie

48 minPrep Time

30 minCook Time

1 hr, 18 Total Time

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  • 2 Frozen Pie Crusts
  • 1 1/2 lbs beef, cubed
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp oil, divided
  • 2 medium onions, diced
  • 3 cups mushrooms, quartered
  • 2 cups beef broth
  • 1 tbsp worchestershire sauce
  • 1/2 cup brown ale
  • 1 egg, beaten


  • Preheat oven to 350 degrees F. Place one pie crust in bottom of pie pan.
  • In a large plastic storage bag add the flour, salt, pepper and beef. Shake to coat the beef.
  • In a large frying pan over medium high heat add the oil.
  • Once the oil begins to shimmer, add the beef and cook until browned. Remove from pan.
  • Add remaining oil and add the onions and mushrooms. Cook until soft. Return beef and any juices to pan.
  • Add the beef broth, worchestershire and brown ale and bring to a boil.
  • Reduce heat and simmer until thickened about 20 minutes.
  • Pour the beef and mushroom filling into the pie plate and top with second pie crust.
  • Using a knife cut small slits into the top and then using a pastry brush brush the with the egg.
  • Bake in oven until brown, 20-30 minutes.



825 cal


59 g


38 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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