2 sweet onions, thinly sliced
2 tablespoons unsalted butter
2 cups sliced cremini (baby bella) mushrooms
2 tablespoons all-purpose flour
1-cup low sodium beef broth
½ cup heavy cream plus additional for brushing over pies before baking
2 cups diced leftover cooked beef (prime rib, steak whatever you have)
salt and pepper
2 cups shredded Gruyere cheese
2 chopped green onions
finishing salt of your choice (I used a hickory smoked version)
- In a skillet, cook onions in 1 tablespoon of butter over medium-low heat, stirring occasionally, for 40 minutes or until golden brown and caramelized. Transfer onions to a bowl.
- In same skillet, cook mushrooms in remaining butter until they have released their liquid and brown. Sprinkle with flour, cook 2 minutes, stirring. Stir in broth and cream; bring to a boil. Let mixture reduce until thickened.
- Remove from heat. Stir in beef. Season well with salt and pepper.
- Line Pie plate with pastry.
- Spread half the cheese over bottom of pastry. Top with an even layer of onions. Spoon mushroom-beef mixture evenly over onions. Sprinkle with remaining cheese and green onions.
- Dab a small amount of cold water on bottom crust edge. Cover pie with top crust. Seal and flute edges.
- Brush top of pie lightly with heavy cream and sprinkle with finishing salt. Cut slits in top of pie for steam to escape while baking.
- Bake at 400F for 40 to 50 minutes or until crust is golden brown and filling is bubbling hot.
These pies can be frozen before baking. Do not make steam vents or glaze if the plan is to freeze them for later. Let bake for 10 minutes to soften the crust. Then add steam vents and continue baking until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: main dish
- Method: stove top/baking
Keywords: beef, Gruyere, potpie, pie, savory, dinner