Burgundy Beef and Mushroom Pot Pie
Prep time
Cook time
Total time
Recipe by:
Serves: 4
  • 2 pounds sirloin tips, cut into bite-size chunks
  • Kosher salt and freshly ground black pepper to taste
  • 4 strips smoked hog jowl or smoked bacon
  • 2 cups diced yellow onion
  • 2 cups chopped portobello mushrooms
  • 1 cup chopped celery
  • 1 tablespoon balsamic vinegar
  • 1 cup diced carrots
  • 1 tablespoon minced garlic
  • 4 sprigs fresh thyme
  • ½ cup chopped flat-leaf parsley
  • 2 cups dry red wine
  • 2 cups beef stock
  • 8 pearl onions, parboiled
  • 1 cup frozen green peas
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 (9-inch) frozen ready-made pie crusts, thawed
  • 1 large egg, beaten
  1. Remove the beef from the refrigerator and let come to room temperature. Sprinkle lightly with salt and pepper.
  2. In a large skillet over medium-high heat, add the strips of smoked jowl meat. Fry until it renders its fat and becomes crispy. Remove the meat and pour off all but one tablespoon of grease.
  3. Add the beef to the pan and cook over medium-high heat until browned on all sides. Add the onions, mushrooms, and celery. Cook until the onions turn translucent, about 5 minutes. Add the vinegar and deglaze the pan scraping up all the bits. Add the carrots, garlic, sprigs of thyme and parsley. Cook for 5 minutes and add the wine. Bring the pan to a boil and lower the heat to a simmer. Cook until the wine reduces by one-half and then add the beef stock. Add the pearl onions and the crispy jowl pieces, cover the pan and let simmer for 30 minutes.
  4. Uncover the pan and stir. Add the peas and remove the stems from the thyme. Mix the cornstarch with cold water in a bowl. Stir to combine and then add the slurry to the pan. Increase the heat and stir until the mixture comes to a boil and begins to thicken. Continue cooking until it reaches a thick pie filling consistency. Season with salt and pepper to taste. Let cool to room temperature.
  5. Preheat the oven to 400ºF. In four individual ovenproof dishes or ramekins, add the beef and mushroom mixture. Roll out the two pie crusts and cut into sections to fit over your dishes with enough to tuck over the side and seal the edges. Place each of them over the pie filling. Use any leftover dough to cut out decorative leaves. Cut several holes in the dough to vent the steam. Brush the top with the beaten egg. Bake until golden brown, about 30 minutes.
I love cooking with smoked hog jowl, but smoked bacon works just fine. Using ready-made pie crust cuts down the time, but feel free to make yours from scratch. Find an inexpensive, but drinkable, red wine for this recipe, and be sure to get a dry (not sweet) wine. Chop your vegetables into medium (bite-size) pieces. You can make these pot pies as individual servings in ramekins or in one large pie dish.
Recipe by Acadiana Table at https://www.acadianatable.com/2015/11/30/beef-mushroom-pot-pie/