SKILLET BEEF PIE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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 BBQ BEEF POTPIE
Beef potpie is a classic comfort food, but who's got time to see it through? My crowd-pleaser is not only speedy but an excellent way to use leftover stuffing. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and 1/4 cup green onions over medium heat for 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through., Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 634 calories, Fat 27g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 1372mg sodium, Carbohydrate 62g carbohydrate (19g sugars, Fiber 9g fiber), Protein 33g protein.
SKILLET NOT OLD-FASHIONED BEEF POT PIE
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
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
BEEF STEW SKILLET PIE
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
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.
OLD-FASHIONED BEEF POT PIE
Make and share this Old-Fashioned Beef Pot Pie recipe from Food.com.
Provided by Crafty Lady 13
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In large skillet, brown ground beef in large chunks, drain.
- Stir in soup, water, vegetables and seasonings. bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
- Remove from heat; stir in 1/2 cup cheese and 2/3 cup French Fried Onions.
- Pour mixture into 12 x 8 baking dish.
- Cut each biscuit in half, place, cut side down, around edge of casserole.
- Bake, uncovered, for 15 to 20 minutes or until biscuits are done.
- Top with remaining cheese and 2/3 cup French Fried Onions, bake uncovered for an additional 5 minutes or until onions are golden brown.
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