This steak and drunken mushroom pot pie is the ultimate comfort food with a twist. Tender pieces of steak and flavorful mushrooms are simmered in a savory gravy infused with a hint of alcohol, creating a depth of flavors that will leave you craving more. Topped with a buttery and flaky crust and served alongside creamy mashed potatoes, this dish is a crowd-pleaser through and through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pound of steak, cut into bite-sized pieces
- 8 ounces of mushrooms, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of red wine or beer (optional)
- 1 cup of beef broth
- 2 tablespoons of flour
- 1 tablespoon of Worcestershire sauce
- Salt and pepper to taste
- Store-bought pie crust
- Mashed potatoes (store bought or prepared separately as a side)
Instructions
- In a large skillet, heat some oil over medium-high heat. Add the steak pieces and cook until browned on all sides. Remove the steak from the skillet and set aside.
- In the same skillet, add the onions and mushrooms. Sauté until the mushrooms are golden and the onions are translucent. Add the minced garlic and cook for another minute.
- Pour in the red wine or beer (if using) and cook for a couple of minutes to deglaze the pan. Add the beef broth, flour, and Worcestershire sauce. Stir well to combine and bring the mixture to a simmer. Let it cook for about 5 minutes or until the sauce has thickened. Season with salt and pepper to taste.
- Return the cooked steak to the skillet and stir it into the mushroom and onion mixture. Cook for an additional 2-3 minutes to ensure the steak is heated through.
- Preheat your oven according to the instructions on the store-bought pie crust. Transfer the steak and mushroom mixture to a pie dish and cover it with the pie crust, making sure to seal the edges. Cut a few slits on the top crust to allow steam to escape.
- Place the pot pie in the oven and bake it according to the pie crust instructions or until the crust is golden brown and crispy.
- While the pot pie is baking, prepare your favorite mashed potatoes as a delightful side to accompany the dish. Creamy mashed potatoes add a wonderful contrast to the rich flavors of the pot pie.
- Once the pot pie is ready, remove it from the oven and let it cool slightly before serving. The combination of the tender steak, flavorful drunken mushrooms, and buttery crust is simply irresistible. Pair this dish with a fresh green salad or some steamed vegetables to add a touch of brightness to your meal.
Notes
For the best-tasting final product, opt for a tender cut of steak, such as ribeye or filet mignon, to ensure the meat remains juicy and flavorful after cooking. To achieve a beautifully golden and crispy crust, make sure to seal the edges of the pie crust tightly around the pie dish. This helps trap the steam inside, creating a tender filling and a flaky crust. Once the pot pie is out of the oven, let it rest for a few minutes before serving. This allows the flavors to meld together and the filling to set slightly, making it easier to cut and serve. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 570mg
- Fat: 24g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 85mg
