Rich and savoury ground beef and mushroom filling encased in a flaky, buttery pastry, Ground Beef and Mushroom Pot Pie takes comfort food to another level!
This delicious and easy dinner will be your new go-to! With only 40 minutes of cooking time, it's super fast to make. The best part is that your entire family will love it!
There's nothing quite like the first bite of a delicious family pot pie recipe, and this one never disappoints! Every time I cook this recipe, the anticipation is always the same. Everyone in my family loves this one. Before you know it, they're reaching for seconds… and thirds.
Everyone will appreciate the depth of flavour in this Ground Beef and Mushroom Pie recipe! With classic seasonings like sage, thyme, and parsley paired with the sweet, woody flavor of cinnamon, you are bound to fall in love with this tasty dish!
Prefer a healthier option? One simple swap is to use spelt flour in the pie crust. Spelt flour is a nutrient-rich alternative to all-purpose flour, and adds a delicious nutty flavor to the crust. Plus, it's so easy to work with. You won't even be able to tell the difference! So if you're looking for a healthy pot pie recipe, be sure to give my spelt flour crust a try.
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Why You'll Love This Recipe
- Comfort food
- Protein packed!
- Make-Ahead Friendly: The filling can be prepared in advance, making it convenient for busy schedules.
- Kid-Friendly: A savory pie that's simple and mild enough to win over picky eaters.
- Budget-Friendly: Made with accessible, affordable ingredient.
How To Make Ground Beef Pot Pie
Here are the step-by-step instructions to make this recipe.
Step 1: Prep pie dough and chop vegetables.
Prepare your pie dough. (Try my spelt flour pie crust for a healthier alternative!)
Begin by prepping your ingredients and dicing the onion and mushrooms.
Step 2: Cook the onions, ground beef and mushrooms.
In a medium-sized pan, cook the onion and ground beef until browned. Remove any excess fat.
Add the mushrooms and cook for another minute or two. Remove from heat.
Step 3: Add the spices and whisk the eggs.
Add the spices, Dijon mustard, lemon juice, salt and pepper and set the beef aside to cool slightly. Taste the mixture now to adjust for seasonings.
In a separate small bowl, whisk 5 large eggs. Add the chopped parsley, salt and pepper, and stir.
Step 4: Roll out your pie dough.
Prepare your pie plate and roll out the pie dough for top and bottom. Place the dough in the pie plate.
Step 5: Stir in the eggs and then pour beef mixture into the pie plate.
Stir the eggs into the beef mixture and mix thoroughly. Pour the filling into the pie plate.
Step 6: Top with pie dough and crimp.
Top with the other half of the rolled out pie dough. Crimp the edges and add a few vents to the top of the pie to allow steam to escape.
Step 7: Bake.
Cook in a 400 degree Fahrenheit oven for 35-40 minutes or until the crust is a beautiful golden brown. Check the pie after 20 minutes and rotate the pie dish so the crust will brown evenly. Allow the pie to sit for 10 minutes before slicing. Enjoy!
Expert Tips
- Prevent Spills: I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills.
- Adjust For Seasoning: Take time to taste the beef filling (before adding the egg yolks) to taste and adjust for salt and seasonings. This step will make all the difference.
- Rotate While Baking: Check the pie halfway through baking and rotate it to ensure even browning.
- Rest Before Slicing: Allow the pie to rest for 10-15 minutes after baking to let the filling set for cleaner slices.
Recipe FAQs
This pot pie recipe pairs exceptionally well with classic sides like smooth and buttery mashed potatoes or hassle back potatoes! Vegetables such as steamed and seasoned green beans or a green salad with a refreshing and bright dressing would be the perfect compliment.
This pot pie freezes very well, so you can always have one on hand for a quick meal! Cook the pie and allow it to fully cool. Wrap your Ground Beef and Mushroom Pie tightly in plastic wrap or aluminum foil to help to prevent freezer burn and to keep the crust from becoming soggy. Once it's wrapped, place the pie in the freezer and enjoy it within six months. When you're ready to eat, thaw the pie overnight in the refrigerator and then bake in a 350 degree Fahrenheit oven until heated through. Stock your freezer with this tasty meal—it'll be waiting for you whenever you need a little comfort in your life!
If making your own pie crust is a bit intimidating for you right now, there's no shame in taking a shortcut and using store-bought crust. Sure– I'm a teeny bit biased because I love a tasty, homemade crust, but store-bought crust could be a great alternative for you if you are pressed for time.
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If you tried this Ground Beef Pot Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Ground Beef and Mushroom Pot Pie
Ingredients
Pie Dough
- Choose your favourite pie dough recipe. Ensure the recipe you choose makes enough for a double crust.
Pie Filling
- 1 tbsp olive oil
- 1 small onion diced
- 1 lb lean ground beef
- ½ lb cremini or white mushrooms diced (227 grams)
- ½ tsp ground dried sage
- 1 tsp dried thyme
- ¾ tsp ground cinnamon
- 3 tbsp smooth dijon mustard
- 2 tbsp lemon juice
- salt and pepper to taste
- 5 large eggs
- 3 tbsp fresh chopped parsley optional
Instructions
- Prepare your pie dough. (Try my spelt flour pie crust for a healthier alternative!)
- Begin by prepping your ingredients and dicing the onion and mushrooms.
- In a medium-sized pan, cook the onion and ground beef until browned. Remove any excess fat.
- Add the mushrooms and cook for another minute or two. Remove from heat.
- Add the spices, Dijon mustard, lemon juice, salt and pepper and set the beef aside to cool slightly. Taste the mixture now to adjust for seasonings.
- In a separate small bowl, whisk 5 large eggs. Add the chopped parsley, salt and pepper, and stir.
- Prepare your pie plate and roll out the pie dough for top and bottom. Place the dough in the pie plate.
- Stir the eggs into the beef mixture and mix thoroughly. Pour the filling into the pie plate and top with the other half of the rolled out pie dough. Crimp the edges and add a few vents to the top of the pie to allow steam to escape.
- Cook in a 400 degree Fahrenheit oven for 35-40 minutes or until the crust is a beautiful golden brown. Check the pie after 20 minutes and rotate the pie dish so the crust will brown evenly. Allow the pie to sit for 10 minutes before slicing. Enjoy!
Notes
- I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills.
- Take time to taste the beef filling (before adding the egg yolks) to taste and adjust for salt and seasonings. This step will make all the difference.
- Rotate While Baking: Check the pie halfway through baking and rotate it to ensure even browning.
- Rest Before Slicing: Allow the pie to rest for 10-15 minutes after baking to let the filling set for cleaner slices.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
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