Skillet Beef Pot Pie
Classic beef pot pie can be an all-day affair. Could a richly flavored beef pot pie—with all the nuances of a slow-simmered beef stew—be made in a fraction of the time and entirely in one skillet?
Gather Your Ingredients
Before You Begin
We prefer the buttery flavor and flaky texture of homemade pie dough here; however, you can substitute store-bought pie dough if desired. If using store-bought pie dough, roll it into a 12-inch circle, crimp the edges, cut vent holes, and freeze as directed in the Skillet Pot Pie Crust recipe (related) before using, and reduce the pot pie baking time to 30 to 35 minutes in step 5. Make sure the filling is still hot when the frozen crust is placed on top. When trimming the steaks, be sure to remove the gristle that runs down the middle.
Instructions
1.
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking. Add the meat and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the meat to a plate and set aside.
2.
Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering. Add the onion, carrots, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the mushrooms and cook until softened, about 5 minutes.
3.
Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute. Stir in the wine and cook until evaporated, about 30 seconds. Slowly stir in the broth and thyme and bring to a simmer.
4.
Off the heat, season the sauce with salt and pepper to taste, then stir in the browned beef with any accumulated juices and the peas.
5.
Remove the frozen crust from the freezer, discard the parchment paper, and place the crust on top of the filling. Bake the pot pie until the crust is golden brown and the filling is bubbling, 45 to 50 minutes. Let the pot pie cool for 20 minutes before serving.
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