Instant Pot Beef and Mushroom Pie

Time: 75 minutes

This is an all star recipe – quick, delicious and healthy!!

Music Selection: Smash Mouth – All Star


1 kg / 2 lb blade roast, cut into ½ inch cubes

2 garlic cloves, crushed and chopped finely

1 onion, chopped

1 celery, diced

3 carrots, peeled and cut in ½ inch coins

½ cup water

3 – 4 Tbsp cornstarch

1 cup dark ale

2 cups beef broth

4 sprigs fresh thyme

2 bay leaves

1 pack bacon, diced

1 oz dried mushrooms (porcini, mixed, etc)

8 fresh mushrooms, quartered

2 sheets puff pastry

Egg white for brushing pastry



In your instant pot, saute the bacon, beef cubes and onion in a little oil, until meat is browned.

Add the carrots, garlic, and celery. Saute for about 5 minutes.

Turn the saute function off. Add the beer, beef broth, dried mushrooms, thyme and bay leaves.

Turn instant pot on high and set for 35 minutes. Then quick release.

Turn pot back to saute. Remove bay leaves. Add the fresh mushrooms for about 5 minutes.

Preheat oven to 400 degrees.

In a small bowl, whisk the cornstarch and water. Mix into the bubbling meat and thicken to gravy thickness. One thick, turn off instant pot. Salt/pepper to taste.

Carefully, pour the meat stew into a large casserole pan (9 x 13 lasagna pan).

Roll out the puff pastry to the size of the lasagna pan. Place puff pastry gently over the meat and crimp the edges to the pan. Cut some patterns to allow steam to escape.

Brush with the egg white.

Bake in oven for 30 minutes. Let cool and serve with a salad.

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