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Beef & Mushroom Pie

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Beef & Mushroom Pie

Inspired by the delicious meat pies of Australia!


  • 2 pounds chuck roast, cubed
  • 1 pound mushrooms, chopped, we prefer using baby bellas
  • 1 medium-size onion, diced
  • 4-6 cloves garlic, pressed or minced
  • 2 cups chicken broth
  • 2 tablespoons cooking sherry
  • 2 tablespoons Stuart’s Spices Shroomami
  • 1-2 teaspoons Stuart’s Spices Preferred Black Pepper
  • 1 bay leaf
  • 1-2 tablespoons flour
  • 1-2 tablespoons olive oil
  • 1 prepared 10-inch double pie crust, you can definitely use store-bought, just buy two so you have one for the top as well


  1. Heat olive oil over medium heat in a sauce pot or Dutch oven, then add beef and black pepper
  2. Once the beef is browned, add onion and garlic and cook for a few minutes until fragrant
  3. Add the mushrooms and cook for another few minutes or until tender
  4. Add chicken broth, cooking sherry, Shroomami, and bay leaf
  5. Bring to a boil and then reduce to a simmer immediately, allow to cook for 30-45 minutes or until beef is tender
  6. Preheat oven to 350° F and prepare 1 10-inch pie plate or 2 5-inch pot pie tins with pie crust
  7. Spoon filling into bottom crust and then cover with the second prepared crust
  8. Trim and crimp the edges, and add vents to the middle
  9. Bake for 30 minutes or until pie crust is golden brown