Beef and Mushroom Pot Pie


Recipe: Beef and Mushroom Pot Pie

Summary: This is one of my family’s favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.


  • Batter
  • Mazola Pure Cooking Spray
  • 1-1/2 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 envelopes Fleischmann’s RapidRise Yeast
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup water (very warm 120-130°F)
  • 1/4 cup corn OR canola oil
  • (optional frozen pie crust )
  • Beef Filling
  • 2 tablespoons butter OR margarine
  • 1 package (8 oz) sliced fresh mushrooms
  • 1/2 cup chopped red and green bell peppers
  • 1 tablespoon dry sherry (optional)
  • 1 package mushroom gravy mix
  • 1 cup water
  • 2 cups (8 oz) cooked roast beef, chopped into bite sized pieces
  • 2 teaspoons parsley flakes


  1. MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish; set aside. Melt butter in a large skillet and sauté mushrooms and bell peppers 1 to 2 minutes. Add sherry. Stir in gravy mix and water, heat until boiling and thickened. Remove from heat and add beef.
  2. TOP batter evenly with beef filling. Sprinkle with parsley.
  3. BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, or until done.

Quick notes

All-purpose flour may be substituted for whole wheat flour. Also, if desired, batter may be mixed in a separate bowl. Proceed as directed above.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Recipe and Photo Courtesy of Fleischmann’s

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