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5 from 1 vote

Ground Beef and Mushroom Pot Pie

Rich and savory ground beef and mushroom filling encased in a flaky, buttery pastry,. Ground Beef and Mushroom Pot Pie takes comfort food to another level!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course, Side Dish
Cuisine: American, british
Servings: 8 people
Calories: 271kcal
Author: Christy Faber

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

Calories: 271kcal