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Beef and Portabella Pie
Beef and Portabella Pie
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Elegant beef roast with baby portabella mushrooms in a rich red wine sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 2 packages (8 oz each) sliced fresh baby portabella mushrooms (about 6 cups)
  • 1/2 cup dry red wine
  • 1 tablespoon chopped fresh thyme leaves
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 package (15 oz) refrigerated beef roast au jus
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 425°F. Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté onion and garlic for 4-6 minutes until tender. Add mushrooms and cook for about 8 minutes until tender and golden. Stir in wine, thyme, and pepper; cook for an additional 2 minutes.
  • Combine the flour and broth in a small bowl and whisk until smooth. Pour this mixture into the mushroom mixture and bring to a boil, then simmer for 5 minutes. Add the beef and simmer for an additional 5 minutes until heated through. Transfer the mixture into a 9-inch glass pie plate.
  • Unwrap the pie crust and lay it over the hot beef mixture. Press the edges together and create a decorative edge. Make small cuts in the top crust. Set the pie plate on a baking sheet.
  • Bake until the filling is bubbly and the crust is golden brown, for about 25-30 minutes. Allow it to stand for 10 minutes before serving.

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