Marsala Mushroom and Beef Pot Pie
This Beef Pot Pie has rich and delicious flavor from the gravy made with Marsala wine! Plenty of mushrooms and veggies.
It’s been chilly here in Kansas City, which means it’s pot pie season! I love to make pot pies, but I do typically deviate from the standard recipes to keep it interesting. This Marsala Mushroom and Beef Pot Pie is rich and comforting, the perfect warm and cozy dinner for a winter evening at home!
This Beef Pot Pie is packed with vegetables, onions, carrots, peas and mushrooms! And it’s served in the most delicious mushroom gravy.
But, as delicious as this pot pie is, the prep work will take you less than 20 minutes! The oven does the rest of the magic.
To make this Marsala Mushroom and Beef Pot Pie easy to assemble, I used a few shortcuts, including:
- I used a frozen vegetable mix for the filling.
- I used to store-bought pie crust for the topping. I did NOT do a double crust for this recipe, but you are welcome to line your casserole dish with a second pie crust. Just be sure you purchase enough refrigerated crust!
- I made my gravy for the filling using Campbell’s Beefy Mushroom Soup. If you’re unable to find this soup, their Golden Mushroom Soup is a great substitute!
Recipe Substitutions
Instead of using cubed beef, you are absolutely welcome to use ground beef!
Feel free to substitute any of the vegetables for what you have on hand. Cut corn or cubed potatoes are a delicious addition!
Use any of Campbell’s condensed mushroom soup bases (not cream of mushroom, though).
Serving Suggestions
I like to serve beef pot pie with a green salad like Julie’s Italian House Salad with Red Wine Dressing or Easy Cranberry Harvest Salad with Apple Cider Vinaigrette.
Add in some crusty French bread or Air Fryer Garlic Bread for good measure!
Marsala Mushroom and Beef Pot Pie
Equipment
Ingredients
- 1 pie crust thawed
- 1 pound beef cubed to bite sized pieces (sirloin steak, stew meat, roast)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil divided
For the gravy:
- ½ yellow onion diced
- 8 ounces mushrooms sliced
- ¾ cup peas and carrots diced, frozen
- ½ cup Marsala cooking wine
- 1 can 10.5 oz Campbell’s® Beefy Mushroom Soup
- ½ teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Prepare beef by patting dry with a paper towel, then sprinkling with salt and pepper.
- Add 1 teaspoon of oil to a large skillet and heat on medium-high heat.
- Sauté beef in the skillet for 7-8 minutes, until golden brown crust begins to form.
- Remove beef from the skillet to drain on a paper towel lined plate.
- Wipe out the skillet and add the remaining teaspoon of oil. Heat on medium-high heat.
- Add onions to the skillet, sauté for one minute.
- Add frozen carrots, peas and mushrooms to the skillet. Sauté for 3-5 minutes, until mushrooms begin to soften and become fragrant.
- Add Marsala cooking wine to the skillet. Sauté for 1 minute, allowing the wine to reduce slightly with the vegetables.
- Add the cooked beef, condensed soup, garlic powder and pepper to the skillet. Bring to a gentle simmer, stirring to combine the ingredients. Taste, and add additional salt if needed.
- Add the beef and mushroom filling to a deep-dish pie pan or 8×8 casserole dish. Top with pie crust, trimming any excess crust before baking.
- Bake for 35 minutes, or until the crust is golden brown.
- Allow to cool for 10 minutes before serving. The inside of the pot pie will be piping hot!
Nutrition
