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Tombstone Beef and Mushroom Pot Pie
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • 9-inch square baking dish
  • Oven

Ingredients
  

  • 1 lb beef stew meat, cubed
  • 8 oz cremini mushrooms, quartered
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup milk
  • 1 tsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 refrigerated pie crust
  • 1 egg, beaten

Instructions
 

  • Preheat the oven to 400°F. Place a 9-inch square baking dish nearby.
  • Melt the butter in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides, about 5 minutes.
  • Add the diced onion, quartered mushrooms, and minced garlic to the skillet. Cook until the onion softens, about 4 minutes.
  • Sprinkle the flour over the mixture and stir for 1 minute to coat everything.
  • Pour in the beef broth, milk, Worcestershire sauce, rosemary, salt, and pepper. Stir and simmer until the gravy thickens, about 5 minutes.
  • Transfer the filling to the baking dish and spread it evenly.
  • Unroll the pie crust on a lightly floured surface. Cut it into 4 to 6 rectangle shapes to resemble tombstones. Place the shapes on top of the filling, leaving small gaps between them.
  • Brush the crust pieces with the beaten egg. Bake for 20 to 25 minutes until the crust is golden and the filling bubbles at the edges.

Notes

Cut the tombstones a little thicker than normal crust so they hold their shape after baking. The filling can be made a day ahead and stored in the fridge, then topped with fresh crust and baked when ready to serve. Leftovers reheat well in a 350°F oven for 15 minutes to keep the crust crisp.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-inch square baking dish, Oven