Beef & Mushroom pie

This is another amazingly simple and delicious dish my mother has been making for years, and who knows where she got the recipe originally.  But given her stack of vintage cooking magazines from the early 1970s and on, there is probably a source somewhere.   However, I don’t know the source, and she probably barely remembers where it came from herself, since she has been making it for decades.
I was in a hurry when I made this, having painted all day at my in-laws’ house, so I used a store-bought crust to expedite it all.  Otherwise, feel free to use the pie crust recipe of your choice.  It’s a pretty standard butter, flour, cold water type of crust.



INGREDIENTS:
1 lb of ground beef
1/4 lb of sliced mushrooms (approximately 1 1/2 cups)
1/3- 1/2 yellow or white onion, finely diced, sautéed in butter
1 tbsp flour
1/2 cup sour cream
1-2 tbsp Dijon mustard (to taste)
1/3 cup fresh chopped parsley (or 2-3 tbsp dried parsley)
1 tsp ground white pepper
1 tbsp Soy sauce or Worcestershire sauce
1/2 cup water & 1 cube beef bouillon
More salt to taste
4 or 5 thick strips of Swiss cheese. sliced about 1/2” wide
DIRECTIONS:
Pre-bake pie crust according to package or recipe directions, taking care to prick sides & bottom with a fork to prevent blistering. Sautee the onions & mushrooms a few minutes until softening, and then add in raw beef, and keep stirring until beef is cooked through and not pink.  This should allow the mushrooms, onions and beef to finish up about the same time.  Sprinkle on flour, and stir in all other ingredients.

Gently scoop into the pre-baked pie crust, and flatten it out. Place strips of Swiss cheese across the top of the meat and mushroom mixture, and bake it in the oven at 375 for 10-15 minutes until cheese is melted, and filling is bubbly.

Serve with steamed veggies or salad on the side.

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