Beef and Stout Skillet Pie

Name: Beef and Stout Skillet Pie
Prep time: 20 min
Total time: 1 h
Yield: 4 serving(s)
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. frozen pearl onions; 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

By Woman's Day Kitchen Published: Jan 24, 2015

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Iain Bagwell

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

528

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.

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Ingredients

1 Tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
Kosher salt
pepper
2 Tbsp. tomato paste
1/2 cup frozen pearl onions
1 Tbsp. fresh thyme leaves
3 Tbsp. all-purpose flour
8 oz. stout (we used Guinness)
2 cups frozen butternut squash pieces
1 cup frozen peas
1 refrigerated rolled pie crust
1 large Egg

Directions

1. Step 1Heat oven to 375°F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.
2. Step 2Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.
3. Step 3Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)
4. Step 4Unroll 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.