When the cold winds bite at your nose and your body is frozen, you need something warm to fill your belly. This Cast Iron Skillet Beef and Potato Pie is a little taste of home. It is easy to make and will warm you right up. Maybe even bringing to mind fond memories of your childhood.
Warm right up with the rich flavors that will meld together and comfort your soul.
Cast Iron Skillet Beef and Potato Pie
2 Tablespoons olive oil or butter
1 lb beef cubes (or just use leftovers from previous meal)
3 cloves garlic
3 white russet potatoes
2-3 cups beef broth
Salt and pepper, to taste
2 sprigs thyme
1 spring rosemary
2 Tablespoons arrowroot powder
Parsley, for garnish
Crushed red pepper flakes or Sriracha, optional
2 Tablespoons tomato paste, optional
1 Tablespoon Worcestershire sauce, optional
1/2 cup Red Wine or your favorite Ale, optional
For the crust:
1 cup gluten free flour
1/2 teaspoon salt
1/2 Tablespoon sugar
3 Tablespoon butter
3 Tablespoon palm shortening
3-4 Tablespoon ice water
Preheat oven to 350F
Place 1 Tablespoon butter in your skillet over medium heat.
While the butter is melting, cut your beef into 1″ cubes.
Sear your beef cubes until browned on all sides – approximately 6-8 minutes.
Meanwhile, boil a pot of water and add your peeled & chopped potatoes and carrots until they can be easily speared with a fork.
Once browned, remove the beef cubes to a bowl and set aside.
Add the garlic and onions (plus additional oil as needed) and sauté until the onions are transparent, about 2 minutes.
Add the beef broth and any optional additional ingredients.
Whisk in the cornstarch to thicken and let cook 2 more minutes.
Season the carrots, potatoes, and beef.
Add to the skillet.
To make your pie crust topping, mix the crust ingredients together with a fork or your hands. Start off adding only 3 Tablespoons of water and add more to get a cohesive dough.
Roll out your pie crust to a 1/2″ thickness and then place over the pie filling. Cut slits (or shapes) into the pie crust and place in the oven.
Bake for 25-30 minutes, until the crust is golden and the beef broth is bubbling around the corners and through the slits.
Serve and enjoy!
There are several tasty variations to this recipe. While the basic recipe is delicious, sometimes you just want a little variety. It’s the spice of life. So next time, try cooking the steak in the tomato paste. You can swap out the vegetables for ones that are in season. Maybe use chili flakes or Sriracha (my FAVORITE!) to spice it up, or use wine or ale for more complex depth and an authentic “pub flavor.”