Hearty Stout-Spiked Beef and Veggie Skillet Topped with Easy Pastry Crust
Prep Time20 minutesmins
Cook Time35 minutesmins
Resting Time5 minutesmins
Total Time1 hourhr
Servings: 4
Author: Women's Day Recipe January 25, 2015
Ingredients
1tbsp.olive oil
1lb.Lean Ground Beef
4oz.small shiitake mushroomsor other mushrooms
1teaspoonkosher salt
3/4teaspoonpepper
2tbsp.tomato paste
½c.coarsely chopped onionuse sweet onion if available
1tbsp.fresh thyme leaves
3tbsp.all-purpose flour
8oz.stoutI used Guinness - if you want a nonalcoholic version, use beef broth, for a total of 1 1/2 cups in the recipe
1/2cupbeef broth
1tablespoonbrown sugardecrease to 1.5 teaspoons if using beef broth vs. stout
1tablespoonbalsamic vinegardecrease to 1.5 teaspoons if using beef broth vs. stout
2c.frozen butternut squash piecessee note for directions on how to use fresh squash if frozen is not avalable
1c.frozen peas
1refrigerated rolled pie crust
1large egg
Instructions
Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms, onions, 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 thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.
Add the stout (or all the beef broth) and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup beef broth (if using stout), brown sugar and balsamic vinegar 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.
Notes
Prep for fresh squash - cut both ends off butternut squash (about 1/4 - 1/2"), poke holes all over with fork and microwave for 4 minutes. When cool enough to handle, use vegetable peeler to remove skin, cut in half and scoop out seeds, then cut into 1 inch pieces. Place in bowl and cover with paper plate or loose saran wrap and microwave another minute or two until squash becomes just tender enough to pierce with fork. Complete this step prior to adding squash to the recipe with peas. Adapted from Women's Day January 24, 2015 recipe