INGREDIENTS
1 tbsp. olive oil
1.5 lbs. Ground Beef
4 oz. small shiitake mushrooms
kosher salt
Pepper
2 tbsp. tomato paste
1/2 c. frozen pearl onions
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Guinness)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large egg
DIRECTIONS
Heat oven to 375 degrees F. Heat beef, mushrooms and 3/4 teaspoon each salt and pepper, in a 9-inch cast-iron skillet. Cook over medium heat, breaking up the beef with a spoon, until browned.
Add the tomato paste and stir for 2 minutes. Add in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.
Add the stout and simmer until the liquid has thickened (about 1 minute). Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat.
Unroll & brush the pastry with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.