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Skillet Beef Pot Pie


Skillet Beef Pot Pie Recipe


Skillet Beef Pot Pie is as comforting a meal as there is, but very often the thought of making a pie crust that is a show stopper. So, here’s a Skillet Beef Pot Pie recipe that solves that problem.

Top the beef filling with slices of crusty bread drizzled with oil
and sprinkled with salt, pepper, and a little Parmesan cheese. The underside of the bread will absorb some of the pot pie’s juices while the cheesy top browned and crisped under the broiler.

For the meat in the Skillet Beef Pot Pie recipe, use chuck-eye roast, which features great marbling at a low price for a tender, beefy pot pie. This cut adds wonderful flavor and richness to the sauce. Parsley and peas add a little freshness and brightness to the dish.

Skillet Beef Pot Pie Process

Adjust oven rack to middle position and heat oven to 40 0 degrees. Pat beef dry with paper towels and season with salt and pepper . Heat 1 tablespoon oil in 12-inch broiler-safe skillet over medium-high heat until just smoking . Add beef and cook until well browned on all sides, 7 to 10 minutes; transfer to bowl.

Add carrots, mushrooms, and onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

Stir in wine and cook until almost completely evaporated, about 2 minutes. Slowly stir in broth, scraping up any browned bits and smoothing out any lump s. Bring mixture to simmer, then stir in beef and any accumulated juices.

Cover, transfer skillet to oven, and cook until beef is tender, about 1 hour, stirring halfway through cooking. (Filling can be refrigerated for up to 24 hour s; return to simmer and add extra broth to loosen consistency if necessary.)

Remove skillet from oven (skillet handle will be hot). Adjust oven rack 8 inches from broiler element and heat broiler. Stir peas into filling. Season with salt and pepper to taste.

Brush bread with remaining 2 table.spoons oil, season with salt and pepper, and shingle around edge of skillet, leaving center open. Sprinkle Parmesan over bread. Broil until cheese is melted and bread is browned about 2 minutes.

Remove skillet from oven ( skillet handle will be hot). Let pot pie cool for 5 minutes. Serve, sprinkling individual portions with parsley.

Skillet Beef Pot Pie Ingredients

2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed,
and cut into 3/4 inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into 1/2 inch pieces
8 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup red wine
2 1/2 cups beef broth
1 cup frozen peas
1 18-inch baguette, sliced .1/2 inch thick, ends discarded
1 ounce Parmesan cheese, grated( 1/2 cup)
2 tablespoons minced fresh parsley

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