Beef Stroganoff Pie Recipe

Ingredients for Beef Stroganoff Pie

• 2 1/2 cups all-purpose flour
• 1 tbsp dried onion flakes
• 1 tsp salt
• 1 tsp sugar
• Fresh Ground Black Pepper
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold vegetable shortening, cut into cubes
• 1 large egg, beaten
• 1/4 cup ice water (or more, as needed)
• Milk
• 8 oz cremini mushrooms, sliced
• Onion
• Ground Beef
• Fresh Parsley
• Breadcrumbs
• Cream Cheese
• Thyme Leaves

How to Make Beef Stroganoff Pie

1. Season beef cubes with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Brown beef in batches, ensuring not to overcrowd the pan. Set aside.
2. Add sliced mushrooms and chopped onions to the skillet and cook until softened, about 5-7 minutes.
3. Stir in flour and cook for 1 minute, creating a roux. Gradually whisk in beef broth until smooth.
4. Reduce heat to medium-low. Stir in sour cream, cream cheese, and dill. Cook until cream cheese is melted and sauce is smooth, stirring frequently. Season with salt and pepper to taste.
5. In a large bowl, whisk together flour, dried onion flakes, salt, sugar, and pepper.
6. Cut in cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
7. Gradually add beaten egg and ice water, mixing with a fork until the dough just comes together. Do not overmix.
8. Divide the dough in half. On a lightly floured surface, roll out each half into a 14-inch square.
9. Place one square of dough into a 9x9 inch baking dish, trimming and pressing the edges to form a 1/2 inch rim.
10. Pour the beef stroganoff mixture into the crust.
11. Top with the second square of dough. Trim and tuck the edges under the bottom crust, crimping to seal.
12. Cut several vent holes in the top crust to allow steam to escape.
13. In a small bowl, whisk together egg yolk and milk or cream for the egg wash.
14. Brush the egg wash over the top and edges of the pie.
15. Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
16. Let the pie stand for 5-10 minutes before slicing and serving.