Dairy-Free Beef Mushroom Pie

Indulge in the comfort of a hearty **Dairy-Free Beef Mushroom Pie**—a rich, savory classic reimagined without dairy. Tender chunks of beef, earthy mushrooms, and vibrant carrots are simmered in a flavorful thyme-infused gravy, then encased in a golden, flaky puff pastry made perfectly crisp with a brush of unsweetened almond milk. This wholesome pie combines the deep flavors of a slow-simmered filling with the ease of ready-made dairy-free puff pastry, making it ideal for family dinners, gatherings, or cozy weeknight meals. With a preparation time of just 30 minutes and a serving size perfect for six, this dairy-free delight will quickly become your go-to recipe for satisfying comfort food, especially for those seeking lactose-free options.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 lb beef stew meat
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion
• 3 whole garlic cloves
• 2 medium carrots
• 8 oz mushrooms
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon thyme
• 1 cup frozen peas
• 0.5 tablespoon lemon juice
• 2 whole puff pastry sheets
• 2 tablespoons unsweetened almond milk

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the beef stew meat with salt and black pepper. Brown the meat in the skillet for about 5-6 minutes, turning occasionally, until browned on all sides. Remove the meat and set it aside.

Step 4

Add the remaining tablespoon of olive oil to the skillet. Dice the onion, mince the garlic, and slice the carrots and mushrooms. Sauté the onion and garlic in the oil for 2 minutes until fragrant.

Step 5

Add the carrots and mushrooms to the skillet, cooking for another 5 minutes until they begin to soften.

Step 6

Sprinkle the flour over the vegetable mixture and stir well to coat.

Step 7

Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.

Step 8

Stir in the thyme and return the beef to the skillet. Cover and simmer on low heat for 40-50 minutes, or until the beef is tender.

Step 9

Stir the peas and lemon juice into the filling mixture and remove it from heat. Allow it to cool slightly.

Step 10

Roll out one sheet of puff pastry and gently fit it into a 9-inch pie dish.

Step 11

Pour the beef and mushroom filling into the pastry-lined dish.

Step 12

Roll out the second puff pastry sheet and place it over the pie, trimming any excess, and crimping the edges to seal.

Step 13

Brush the top with unsweetened almond milk to enhance browning.

Step 14

Cut a few slits in the pastry top to allow steam to escape.

Step 15

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffy.

Step 16

Let the pie cool for a few minutes before serving.

Nutrition Facts

Serving size	(2200.5g)

Amount per serving	% Daily Value*
Calories	4663.0

Total Fat 288.7g	0%
Saturated Fat 84.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 408.2mg	0%
Sodium 7138.5mg	0%
Total Carbohydrate 341.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 36.1g
Protein 180.3g	0%

Vitamin D 11.0IU	0%
Calcium 430.1mg	0%
Iron 32.3mg	0%
Potassium 4359.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 15.4%

Carbs: 29.2%