Imagine this: a chilly evening, the aroma of a golden-brown, buttery crust wafting through the air. You gather around the table, eagerly anticipating the first bite of this comforting Wagyu beef and mushroom pot pie. The rich, savory filling, made with tender KC Cattle Company ground Wagyu, earthy mushrooms, and aromatic vegetables, is enveloped in a flaky, golden crust. This dish is perfect for sharing and can be made ahead of time, allowing you to savor every moment with your loved ones.
Yields: 6 servings Prep time: 45 minutes Cook time: 1 hour
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 2 carrots, peeled and diced
- 1/4 cup all-purpose flour
- 1 (12-ounce) bottle dark beer or ale
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound KC Cattle Company Wagyu Ground Beef
- 1 (14.1-ounce) package refrigerated pie crusts
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add mushrooms and carrots and cook until softened, about 5 minutes more.
- Stir in flour until evenly combined. Gradually whisk in beer and beef broth until smooth.
- Add thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
- In a separate skillet, brown the ground Wagyu beef over medium heat. Drain off any excess fat.
- Stir the ground Wagyu beef into the vegetable mixture.
- Roll out one pie crust and place it in the bottom of a 9-inch pie plate. Trim and crimp the edges.
- Pour the beef and vegetable mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake in preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
