Beef and Stout Skillet Pie

By cindyandmojo

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

Ingredients

• 1 tablespoon(s) olive oil
• 1 pound(s) (at least 90 percent) lean ground beef
• 4 ounce(s) small shiitake mushrooms, quartered
• Kosher salt
• Pepper
• 2 tablespoon(s) tomato paste
• 1/2 cup(s) frozen pearl onions
• 1 tablespoon(s) fresh thyme leaves
• 3 tablespoon(s) all-purpose flour
• 8 ounce(s) stout (we used Guinness)
• 2 cup(s) frozen butternut squash pieces
• 1 cup(s) frozen peas
• 1 refrigerated rolled pie crust
• 1 large egg, beaten

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from delish.com

Preparation

Step 1

Heat oven to 375 degrees 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.

Add 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.

Add 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.)

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.