Beef and Mushroom Pie
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Beef and Mushroom Pie
Beef and Mushroom Pie
1 tbsp. vegetable oil
1 lbs. Raley's beef sirloin or round California Raised, USDA Choice cut in to 3/4 -inch cubes
1/2 lb. mushrooms quartered
2 each: large leeks, carrots and small parsnips peeled and sliced (use only white and pale green part of leeks)
1/3 cup flour
1 (14.9- oz.) can Guinness Extra Stout Beer
1 (14 1/2- oz.) can beef broth
12 oz. small yellow or creamer potatoes quartered
1/3 cup pub sauce
1 tsp. dried thyme
Salt and freshly ground pepper to taste
Pastry dough for 1 pie crust

Prep time: 25 minutes Cook time: about 2 hours 30 minutes Heat oil in a large pot. Add beef to skillet in batches and brown well on all sides; remove and set aside. Add vegetables to pot; cook and stir for about 5 minutes to lightly brown. Stir in flour and cook for 2 minutes more. Add remaining ingredients except pastry dough and bring to a boil. Reduce heat and simmer, covered, for 2 hours or until beef and vegetables are tender. Preheat oven to 425°F. Spoon beef mixture into six individual baking dishes. Roll pastry out on a lightly floured board into six equal pieces slightly larger than dishes and place one on each dish. Bake for 20 minutes or until pastry is lightly browned. Makes 6 servings.

Nutritional Information:
Nutrition per serving (491 g): 570 calories, 40 g protein, 19 g total fat (7 g sat., 0 g trans), 55 g carbohydrate, 0 g fiber, 11 g sugar, 70 mg cholesterol, 700 mg sodium, 12 points