Beef Stew Skillet Pie

  Dinner

Puff pastry makes a pretty topping for this homey skillet potpie.

Beef Stew Skillet Pie

Average Rating: 0

TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min. + standing
YIELD: 4-6 servings.

Ingredients

  • 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
  • 1/2 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in peas and parsley.
  • 5. 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

1 slice: 473 calories, 19g fat (4g saturated fat), 73mg cholesterol, 1088mg sodium, 49g carbohydrate (4g sugars, 6g fiber), 25g protein.

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