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Beef and Stout Skillet Pie Recipe

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This recipe for Beef and Stout Skillet Pie is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
Kosher salt
pepper
2 tbsp. tomato paste
1/2 c. chunked white or yellow onion
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Guinness)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large Egg
Directions:
Directions:
1. Heat oven to 375 degrees F.
2. Heat the oil in a 9-inch cast-iron skillet over medium heat.
3. Add the beef, onions, mushrooms and 3/4 teaspoon each salt and pepper. Cook until browned, 4 to 6 minutes. Drain off fat..
4. Add the tomato paste and cook, stirring, for 2 minutes.
5. Stir in the thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.
6. Add the stout and simmer until the liquid has thickened, about 1 minute.
7. Add 1/2 cup water and bring to a simmer.
8. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)
9. Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
about 40 minutes
Personal Notes:
Personal Notes:
you can make this into a traditional beef pot pie by adding a bottom crust and a jar of beef gravy!

 

 

 

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