Photography by Iain Bagwell; Food styling by Simon Andrews; Prop styling by Megan Hedgpeth
A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.
1 tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
2 tbsp. tomato paste
½ c. frozen pearl onions
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Ginger ale)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large egg
Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.
Add the tomato paste and cook, stirring, for 2 minutes. Stir 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. (This whole step takes only 2 to 3 minutes total.)
Unroll the pastry on a cutting board, brush 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.
Recipe from Woman’s Day