19. Savory Beef and Mushroom Pie

$- 1 lb ground beef - 8 oz mushrooms, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon cornstarch - 2 tablespoons water - Salt and pepper to taste - 1 sheet puff pastry (thawed if frozen) - 1 egg, beaten (for egg wash) Making a savory beef and mushroom pie starts with good ingredients. Each one plays a role in the pie's rich flavor. Ground beef gives the filling a hearty base. Diced mushrooms add earthiness and moisture. Chopped onion and garlic provide sweetness and depth. Olive oil helps to sauté these veggies, making them tender. You'll need beef broth for a flavorful sauce. Worcestershire sauce adds a touch of umami. Dried thyme and rosemary bring warmth and herbal notes. Cornstarch thickens the filling, making it satisfying. You can adjust the salt and pepper to your liking. The puff pastry is the star for the crust. It puffs up beautifully while baking. Finally, the egg wash makes the top golden and shiny. With these ingredients, you create a dish that comforts and delights. For the full recipe, check out the provided link. - Preheat the oven to 400°F (200°C) to prepare for baking. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 medium onion, chopped, and 2 cloves of minced garlic. Sauté for 2-3 minutes. - Cook until the onion becomes soft and fragrant. - Introduce 1 lb of ground beef to the skillet. Brown the beef for about 5-7 minutes. - Break the beef apart with a spatula as it cooks. Drain any excess fat to keep the filling lean. - Add 8 oz of diced mushrooms, cooking for about 5 minutes until they shrink. - Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. - Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. - Season the filling with salt and pepper to taste. - Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. - Stir the slurry into the filling. Let it thicken for 2-3 minutes, then remove from heat. - On a floured surface, roll out 1 sheet of puff pastry. Make it large enough for your pie dish. - Place the pastry into the dish, lining the bottom and sides. - Spoon the savory beef and mushroom filling into the pastry. - Fold the edges over the filling to seal it. - Brush the top of the pie with 1 beaten egg for a golden finish. - Cut several small slits into the top of the pastry. This allows steam to escape while baking. - Place the pie in the oven and bake for 25-30 minutes. Look for a golden brown color on the pastry. - Once done, let the pie cool for 5-10 minutes before slicing and serving. For the complete recipe, refer to the Full Recipe section. - Best practices for refrigeration: Store any leftover pie in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to three days. - Reheating tips: When reheating, use the oven for the best results. Preheat it to 350°F (175°C). Place the pie on a baking sheet and heat for about 15-20 minutes. This helps restore the crispiness of the pastry. - Additional herbs and spices: Want to spice things up? Try adding a pinch of smoked paprika or a dash of cayenne pepper for heat. Fresh herbs like parsley or chives also brighten the flavor. - Pairing suggestions for sides: Serve your pie with a simple green salad or creamy mashed potatoes. Both options balance the rich filling and make it a complete meal. - Overbaking the pastry: Keep an eye on the pie as it bakes. Overbaking can lead to a tough and dry crust. Look for a golden brown color. - Not draining excess fat: After browning the beef, be sure to drain off any extra fat. This keeps the filling from becoming greasy and makes the pie more enjoyable. Using these tips will help you create a savory beef and mushroom pie that you and your guests will love. For the complete process, check out the Full Recipe. {{image_4}} You can make a tasty vegetarian pie by using lentils or mushrooms instead of beef. Lentils provide protein and a nice texture. Use cooked green or brown lentils, as they hold their shape well. For mushrooms, use a mix of types like portobello and cremini for added flavor. You can also sauté onions and garlic with the mushrooms to enhance the taste. This makes a hearty, filling dish that everyone can enjoy. If you want a twist, try using other meats. Chicken and lamb work great in this recipe. For chicken, use cooked and shredded meat to keep it tender. Lamb adds a unique flavor that pairs well with mushrooms. Just make sure to adjust the cooking time based on what meat you choose. Each option brings its own special taste to the pie. Adding cheese or different sauces can take your pie to the next level. For cheese, try sharp cheddar or creamy goat cheese. These add richness and depth. You can also experiment with sauces. A spoonful of barbecue sauce or a dash of hot sauce can add a fun kick. Mix and match to find your favorite flavor combination. The possibilities are endless! For the full recipe, check out the Savory Beef and Mushroom Pie recipe. To keep your savory beef and mushroom pie fresh, store it in the fridge. You can safely eat it within 3-4 days after cooking. Make sure to cover the pie well with plastic wrap or foil. This keeps it from drying out and preserves the flavor. If you want to save some pie for later, freezing is a great option. First, let the pie cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. It can stay frozen for up to 3 months. When you’re ready to enjoy it, defrost it in the fridge overnight. After that, heat it in the oven at 350°F (175°C) until hot. For leftovers, use airtight containers. Glass or plastic containers work well. They keep the pie fresh and make reheating easy. If you store single slices, you can use small containers or wrap each slice in foil. This makes grabbing a quick meal simple and keeps the flavors intact. For the full recipe, check the earlier section. To make this tasty pie, follow these steps: 1. Preheat the oven to 400°F (200°C). 2. Heat olive oil in a skillet over medium heat. 3. Add chopped onion and minced garlic. Cook until they turn soft. 4. Stir in ground beef. Cook until it is brown and crumbly. 5. Add diced mushrooms. Cook until they shrink down. 6. Pour in beef broth and Worcestershire sauce. Mix in thyme and rosemary. 7. Season with salt and pepper. Stir well. 8. Mix cornstarch and water in a bowl. Add to the beef mix and stir until thick. 9. Roll out puff pastry on a floured surface. Place it in a pie dish. 10. Fill the pastry with the beef mix. Fold over the edges to seal. 11. Brush the top with beaten egg. Cut slits for steam to escape. 12. Bake for 25-30 minutes until golden brown. This full recipe gives you all the details you need to create this pie. You can serve several sides with this pie: - Mashed potatoes for creaminess. - Steamed green beans for crunch. - A fresh green salad for brightness. - Roasted carrots for sweetness. - Coleslaw for a crunchy contrast. These sides will enhance the meal and add more flavors. Yes, you can use store-bought pie crust. Advantages: - Saves time, making cooking easy. - Consistent texture and flavor. Disadvantages: - May not taste as fresh. - Limited control over ingredients. If you're in a hurry, store-bought is a good choice. Check for these signs: - The crust should be golden brown. - The filling should bubble slightly. - A knife inserted in the filling should come out hot. These visual cues tell you the pie is ready. Enjoy your cooking! This article showed you how to make a Savory Beef and Mushroom Pie. We covered the key ingredients, step-by-step preparation, cooking tips, and creative variations. Remember to follow the instructions carefully for the best results. Keeping common mistakes in mind will ensure your pie turns out great every time. Enjoy exploring different flavors and sharing this comforting dish with friends and family. By storing leftovers properly, you can savor your pie longer. Happy cooking!$

19. Savory Beef and Mushroom Pie

Indulge in the irresistible flavors of a Savory Beef and Mushroom Pie! This hearty dish combines ground beef, diced mushrooms, and aromatic herbs wrapped in golden puff pastry for the ultimate comfort meal. Perfect for any occasion, it’s easy to make and sure to impress. Click through to explore this delicious recipe and bring warmth to your table with each flavorful bite!

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Ingredients

1 lb ground beef

8 oz mushrooms, diced

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon cornstarch

2 tablespoons water

Salt and pepper to taste

1 sheet puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C) to prepare for baking.

In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for approximately 2-3 minutes until the onion becomes translucent and fragrant.

Introduce the ground beef to the skillet. Cook the beef until it is fully browned, breaking it apart with a spatula as it cooks. This should take around 5-7 minutes. If any excess fat accumulates, drain it off to prevent a greasy filling.

Stir in the diced mushrooms and let them cook until they release their moisture and reduce in size, which should take about 5 minutes.

Pour the beef broth and Worcestershire sauce into the skillet. Sprinkle in the dried thyme and rosemary, stirring thoroughly to ensure all ingredients are well combined. Season the mixture with salt and pepper to your taste.

In a small bowl, combine the cornstarch and water to create a slurry. Add this slurry to the beef mixture, stirring continuously until the filling begins to thicken. Let it simmer for an additional 2-3 minutes, then remove from heat and allow the filling to cool slightly.

On a lightly floured surface, roll out the puff pastry until it is large enough to fit your pie dish, with a little overhang. Carefully place the pastry into the dish, ensuring it lines the bottom and sides.

Spoon the savory beef and mushroom filling into the pastry-lined dish. Fold the overhanging edges of the pastry over the top of the filling, creating a rustic seal.

Brush the top of the pie with the beaten egg, giving it a beautiful golden sheen once baked.

Using a sharp knife, cut several small slits into the top of the pastry. These will allow steam to escape during baking, preventing the pie from becoming soggy.

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp to perfection.

After baking, allow the pie to cool for 5-10 minutes before slicing and serving.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the pie on a rustic wooden board, garnished with fresh thyme sprigs. This not only enhances the visual appeal but also adds an inviting herby aroma. Slice the pie to reveal its rich, hearty filling, and enjoy!