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Beef and Mushroom Pot Pie

Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy to make this tasty pot pie. Blanket it with a flaky, golden crust and toast your creation with a glass of red wine.


For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 3-4 tablespoons cold water
For the filling:
  • 4 tablespoons unsalted butter
  • 1 cup diced onion
  • 1/2 cup peeled and diced carrots
  • 1/2 cup diced celery
  • 1/2 teaspoon dried Herbs of Provence
  • 3/4 pound sliced mushrooms
  • 5 tablespoons all-purpose flour
  • 1 1/2 ounces Glace de Viande Gold®or Essence de Champignon Gold® dissolved in 3 cups hot water
  • 2 tablespoons brandy
  • 2 1/2 cups diced roast beef
  • Salt and ground black pepper


  1. To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
  2. Preheat the oven to 425 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan.  Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan.  Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.
  3. To make the filling: melt the butter in a large saucepan over medium-low heat.  Add the onion, carrots, celery, and Herbs of Provence and cook, stirring occasionally for 10 minutes.  Add the mushrooms and sauté until the juices released by the mushrooms have evaporated and all vegetables are fork tender, another 5-8 minutes.
  4. Add the flour and cook, stirring constantly, for 2 minutes.  Stir in the dissolved Glace de Viande Gold®, scraping up the browned bits, and bring the mixture to a simmer.  Cook for 5 minutes, stirring occasionally.  Stir in the brandy.  Add the beef, stirring to combine, and season to taste with salt and pepper. Transfer the filling to the prepared pie pan and set it aside to cool for 5 to 10 minutes.
  5. Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the pot pie on a baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.  Let it cool for a few minutes before serving.

Additional Tips

  • For a more intense mushroom flavor in your mushroom pot pie, use our Essence de Champignon Gold®.
  • If you need a shortcut, make the mushroom pot pie with a store-bought pie crust or with 1 sheet of commercially prepared frozen puff pastry (thawed).

Wine Pairing: Pinot Noir, red Burgundy, or Zinfandel.

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Classic French Stocks and Sauces