Beef & Stout Skillet Pie

Beef & Stout Skillet Pie

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.
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About Riverbend Cattle Company

Riverbend Cattle Company is a cattle ranch located on the shores of the Withlacoochee River and Bonnet Lake, just outside historic Floral City, Florida. We raise grass-fed, grain-finished beef cattle in a compassionate and sustainable manner so that the beef is healthy and tastes amazing.

We offer a one-stop shop for families and individuals that want to incorporate a healthy and local meat diet into their lives. Our mission is to carry on the rich Florida farming history by offering and supporting local families and their recipes, handed down for generations. 

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