Beef and Mushroom Pie 6

Beef & Mushroom Pie

Beef & Mushroom Pie
Serves 8
A deep dish beef and mushroom pie in flaky crust.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
391 calories
29 g
78 g
23 g
17 g
13 g
201 g
210 g
4 g
1 g
8 g
Nutrition Facts
Serving Size
201g
Servings
8
Amount Per Serving
Calories 391
Calories from Fat 203
% Daily Value *
Total Fat 23g
35%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 78mg
26%
Sodium 210mg
9%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 4g
Protein 17g
Vitamin A
11%
Vitamin C
1%
Calcium
9%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 2 cups flour
  2. 1/2 cup cold butter, cut into small pieces
  3. 1/2 cup ice water
Filling
  1. 1 lb ground beef
  2. 4 cups mushrooms, sliced
  3. 2 Tablespoons flour
  4. 2 Tablespoons butter
  5. 1/2 teaspoon salt
  6. 2 cups milk
To Make Crust
  1. Cut butter into flour until size of oats.
  2. Pour ice water over and quickly scoop together into a ball.
  3. Frissage the dough (drag little bits of a time across the counter with the palm of your hand to evenly incorporate the butter).
  4. Divide in two discs. Chill in fridge while making filling.
To Make Filling
  1. Brown ground beef. Drain, season with salt and pepper. Set aside.
  2. Add a little butter and mushrooms to pan. Sautee until golden. Season with salt and pepper. Set aside.
  3. Add butter and flour to pan. Cook until thickened. Slowly add in milk. Bring to a simmer and stir until thickened.
  4. Add mushrooms and beef to sauce. Set aside.
  5. Roll out one disc of pie crust. Lay in a deep dish pie plate (I use a springform pan).
  6. Place meat filling in crust.
  7. Roll out second crust and top pie. Allow some gaps for venting of steam.
  8. Bake at 350 degrees Fahrenheit for 50 minutes, or until golden brown.
  9. If using a springform pan, allow to cool in pan for 10 minutes before un-moulding.
  10. Allow to sit for a further 20 minutes before slicing.
beta
calories
391
fat
23g
protein
17g
carbs
29g
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Vintage Kitchen Cooks http://www.vintagekitchencooks.com/

8 thoughts on “Beef & Mushroom Pie

  1. Adar

    I’m making personal pies tomorrow with this filling. I’ve added onions and thyme to the beef. Can’t wait to see how it turns out!! :)

  2. Adar

    Success!! They turned out great and taste amazing. (I even sneaked in some grated beef liver).

    1. Joy Post author

      Sneaky you! So glad they turned out! I’ve never tried using that crust recipe for hand held pies. Did it hold together?

        1. Adar

          Oh! and yes, it did hold together :) I should have posted a picture. I’m making these again next week. :)

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