Hunter's-Style Beef Pie

Reminiscent of a homestyle chicken pot pie, this hearty pie is filled with a savory mixture of wine-braised beef and tender vegetables. You can substitute an additional 1/2 cup beef broth for the wine if you prefer.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 14.5g
  • Saturated fat: 5.3g
  • Protein: 19.8g
  • Carbohydrate: 29.2g
  • Cholesterol: 53mg
  • Iron: 2.7mg
  • Sodium: 545mg
  • Calories from fat: 40%
  • Fiber: 2g
  • Calcium: 35mg


  • 1 tablespoon olive oil
  • 1 pound boneless sirloin steak, trimmed and cut into 1/2-inch cubes
  • 1 3/4 cups chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium beef broth
  • 1/2 cup merlot or other dry red wine
  • 2 tablespoons no-salt-added tomato paste
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1 1/2 cups sliced carrot (about 5 medium)
  • 1 cup sliced mushrooms
  • 2 thyme sprigs
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)


  1. Heat oil in a Dutch oven over medium-high heat. Add steak, onion, and garlic; cook 5 minutes or until steak is browned. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
  2. Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.
  3. Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick. Remove and discard thyme; stir in salt and pepper.
  4. Preheat oven to 425°.
  5. Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.
  6. Bake at 425° for 17 to 18 minutes or until lightly browned.
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