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Skillet Beef Pot Pie

Skillet Beef Pot Pie

Beef Pot Pie is an easy comfort food that makes the perfect family dinner. Juicy steak, crisp vegetables, and flaky biscuits are seasoned with herbs and cooked in a hearty broth in this 35 minute meal. You’ll love this recipe for pot pie with beef and vegetables, with a top crust made of biscuits instead of pie dough. There’s no need for a pie plate or bottom crust when making this beef stew pie; instead, you can make it in a skillet. The beef is tender, the vegetables are savory, and the flaky crust is light and golden- what’s more to want?

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 898 kcal per serving

Ingredients

  • 2 pounds - sirloin steak
  • 2 teaspoons - seasoning blend
  • 1 tbsp - canola oil
  • 1 - onion
  • 4 clove - garlic
  • 1 tsp - dried rosemary
  • 1 tsp - dried thyme
  • 3 tablespoons - flour
  • ½ cup - red wine
  • 2 tablespoons - tomato paste
  • 1 tbsp - Worcestershire sauce
  • 2 cups - low-sodium beef broth
  • 16 ounces - mixed vegetables
  • 8 - biscuit dough
  • 2 tablespoons - butter
  • ½ tsp - garlic powder
  • ½ tsp - rosemary
  • ½ tsp - thyme

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat oil in a large oven-safe skillet over medium high heat.
  3. Season steak cubes with 1 teaspoon House Seasoning Blend.
  4. Sear steak on all sides, about 5 minutes; Remove from skillet.
  5. Add onion to the skillet and cook for 3 minutes or until onion has started to soften.
  6. Add garlic, rosemary and thyme to the skillet and cook for 1 minute.
  7. Add red wine and cook for 2 minutes, or until wine reduces, scraping any browned bits from the bottom of the pan.
  8. Stir in flour; cook for 1 minute.
  9. Stir in tomato paste, Worchestershire sauce and beef broth; stir until combined.
  10. Season with remaining teaspoon of House Seasoning Blend.
  11. Bring to boil and reduce heat to simmer.
  12. Simmer for 8 minutes or until sauces thickens.
  13. Stir in beef and mixed vegetables.
  14. Top with par-baked biscuits.
  15. Brush biscuits with melted butter mixture, making sure to cover the tops and sides.
  16. Transfer skillet to oven and bake for 10 minutes.
  17. Serve immediately.
  18. While sauce is simmering, place biscuits on a parchment lined baking sheet and bake for 5 minutes.
  19. Remove biscuits from oven (they will be partially baked) and set aside.
  20. Place butter, garlic powder, rosemary and thyme in a small bowl and microwave for 30 seconds or until butter melts.
  21. Stir to combine.

Nutrition

Energy: 898 kcal | Total Fat: 33 g | Saturated: 13 g | Trans: 1 g | Unsaturated: 6 g | Cholesterol: 185 mg | Total Carbs: 66 g | Fiber: 7 g | Sugars: 11 g | Proteins: 79 g | Sodium: 1,354 mg | Polyunsaturated: 2 g | Monounsaturated: 9 g

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