This comforting Sunday’s Beef Pie features a savory ground beef filling simmered with onions, mushrooms, and garlic, topped with a layer of fluffy, buttery mashed potatoes. The dish is baked until the cheese melts and the top is golden brown, creating a perfect blend of textures. It is a satisfying main course ideal for family dinners or cozy gatherings. The combination of umami-rich beef and creamy dairy makes for a deeply flavorful meal. Simple to assemble with pantry staples, this recipe delivers classic home-style comfort in every bite.
Sunday’S Beef Pie
Description
This comforting Sunday's Beef Pie features a savory ground beef filling simmered with onions, mushrooms, and garlic, topped with a layer of fluffy, buttery mashed potatoes. The dish is baked until the cheese melts and the top is golden brown, creating a perfect blend of textures. It is a satisfying main course ideal for family dinners or cozy gatherings. The combination of umami-rich beef and creamy dairy makes for a deeply flavorful meal. Simple to assemble with pantry staples, this recipe delivers classic home-style comfort in every bite.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Peel and cube the potatoes. Boil in salted water until tender, then drain well.
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Mash the potatoes while hot. Stir in the butter, cream, milk, and salt and pepper to taste until smooth. Set aside.
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In a large skillet, heat the bacon drippings over medium-high heat. Add the ground round and brown thoroughly, breaking it up into small crumbles.
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Add the chopped onions, shallots, minced garlic, and chopped mushrooms to the skillet. Cook until the vegetables are softened.
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Stir in the Worcestershire sauce, parsley, and roux. Add the boiling water and simmer for about 15 minutes, or until the mixture thickens. Season with salt and pepper to taste.
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Spread a layer of the mashed potatoes into the bottom of the unbaked 9-inch pie shell.
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Pour the hot beef mixture over the potato layer.
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Top with the remaining mashed potatoes, spreading evenly to cover the meat.
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Sprinkle the grated sharp cheddar cheese generously over the top.
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Bake for approximately 20 minutes, or until the cheese is melted and bubbly and the edges are golden.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 261.1kcal
- % Daily Value *
- Total Fat 17.8g28%
- Saturated Fat 11.1g56%
- Cholesterol 49.0mg17%
- Sodium 111.3mg5%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 2.8g12%
- Sugars 2.1g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list in the original source included additional items not listed in the structured ingredients section: 2 lb ground round, 2 md onions, 1 sprig parsley, 1/4 c chopped shallots, 3 minced garlic cloves, 1 can chopped mushrooms, 2 ts Worcestershire sauce, 2 tb roux, 1 c boiling water, 1 unbaked 9-inch pie shell, 1 c grated sharp cheddar cheese, 1 tb bacon drippings, salt, and pepper. Ensure these are gathered before starting.
For a richer flavor, you can use half-and-half instead of milk and cream in the mashed potatoes.
If you do not have bacon drippings, you can substitute with butter or olive oil for browning the beef.
Let the pie rest for 10 minutes before slicing to allow the filling to set slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.
