Best 4 Skillet Beef Pie Recipes

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Indulge in the hearty and comforting goodness of Skillet Beef Pie, a classic dish that combines tender beef, savory gravy, and a flaky golden crust. This one-pot wonder is a perfect blend of flavors and textures, making it a delightful meal for any occasion. In this article, we'll take you through three delectable variations of Skillet Beef Pie, each with its unique twist to tantalize your taste buds. From the classic Skillet Beef Pie with its rich and flavorful gravy, to the hearty Skillet Shepherd's Pie featuring ground lamb and a medley of vegetables, and the vegetarian-friendly Skillet Veggie Pie bursting with colorful vegetables and a creamy, flavorful sauce, there's a Skillet Beef Pie recipe here to satisfy every craving. So, gather your ingredients, fire up your skillet, and let's embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

BEEF STEW SKILLET PIE



Beef Stew Skillet Pie image

Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 19

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced
1/4 cup dry red wine
2 cups beef broth, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
2 medium potatoes, cubed
3 large carrots, peeled and sliced
1 sheet frozen puff pastry, thawed
1/2 cup frozen peas
2 tablespoons minced fresh parsley
1 large egg, beaten

Steps:

  • In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 473 calories, Fat 19g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

CORNBREAD-AND-BEEF SKILLET PIE



Cornbread-and-Beef Skillet Pie image

Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous amounts of beef, mushrooms, and red peppers; the tastes meld with the cornbread biscuits as they bake together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 45m

Number Of Ingredients 12

1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon baking soda
Coarse salt and ground pepper
1 tablespoon olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pounds ground sirloin
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
  • In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
  • Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
  • Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 608 g, Fat 28 g, Fiber 3 g, Protein 44 g

SKILLET BEEF PIE



Skillet Beef Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
14 1/2-ounce can diced tomatoes with green chiles
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 pound ground beef chuck
1/2 cup golden raisins
1/2 cup chopped pimento-stuffed olives
1 piece refrigerated pie dough (half of a 14-ounce package)

Steps:

  • Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
  • Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.
  • Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.

SKILLET NOT OLD-FASHIONED BEEF POT PIE



Skillet Not Old-Fashioned Beef Pot Pie image

This isn't going to take hrs of slow cooking to create a real family pleasing meal. In about 30 mins you'll have a dish that the family will love. Serve it with a crisp green salad and your all set.

Provided by Annacia

Categories     Savory Pies

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

1 refrigerated pie crust
2 (8 ounce) filet mignon (needed for tenderness in a short period time. Can use other cuts if you'r ok with chewing)
salt and pepper
2 tablespoons vegetable oil
1 onion, minced
8 ounces small mushrooms, halved
1/4 cup flour
2 garlic cloves, minced
1/2 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon minced fresh thyme
2 cups frozen peas and carrots, thawed

Steps:

  • Preheat oven according to pie crust directions.
  • Season filets with salt and pepper.
  • Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
  • Brown steaks on both sides, leaving centers rare, about 4 minutes total.
  • Transfer to plate, let cool, then cut into ½ inch cubes.
  • Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet.
  • Return to medium heat and cook until onion is softened, about 5 minutes.
  • Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
  • Stir in wine and cook until evaporated, about 30 seconds.
  • Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
  • Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
  • While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
  • Stir peas and carrots and beef with juices into skillet.
  • Continue to simmer until heated through, about 2 minutes.
  • Season with salt and pepper to taste.
  • When pie crust is done, carefully slide onto skillet and serve.

Nutrition Facts : Calories 694.9, Fat 43.5, SaturatedFat 14.8, Cholesterol 79.5, Sodium 419.6, Carbohydrate 43.1, Fiber 5.8, Sugar 4.9, Protein 28.8

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • If you don't have a cast iron skillet, you can use a large nonstick skillet.
  • Be sure to brown the beef and vegetables well before adding the flour. This will help to develop the flavor of the dish.
  • Don't overcook the beef. Cook it just until it is browned, or it will become tough.
  • If you want a thicker gravy, add more flour. If you want a thinner gravy, add more beef broth.
  • Serve the beef pie with mashed potatoes, rice, or noodles.

Conclusion:

Skillet beef pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beef. The combination of ground beef, vegetables, and gravy is a classic comfort food that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give skillet beef pie a try. You won't be disappointed!

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