Cast Iron Skillet Beef Pot Pie

Cast Iron Skillet Beef Pot Pie Recipe

INGREDIENTS

1 T. Butter
1 finely chopped shallot or small onion
1 carrot (grated)
2 garlic cloves finely sliced or minced
1 lb. ground beef
½ tsp. garlic powder
½ tsp. fresh or dried thyme
1 ½ T. red wine
2 heaping T. flour
3 c. beef broth or stock
1 c. frozen peas
1 T. Worcestershire sauce
¾ c. heavy cream
¼ c. freshly chopped parsley
½ c. finely grated parmesan cheese
1 sheet puff pastry
1 egg beaten
Salt and fresh ground pepper

DIRECTIONS

Step 1: Melt butter in cast iron pan and sauté onion or shallot for 2 minutes. Add carrot and sauté for an additional 3-4 minutes stirring occasionally. Add garlic and a pinch of salt and cook for another 30 seconds until fragrant.  

Step 2: Push vegetables to the side of the pan and add the ground beef. Brown ground beef breaking up into tiny crumbles. Season with salt and pepper. Sprinkle with ½ tsp. garlic powder and ½ tsp. fresh or dried thyme. Incorporate vegetables as it browns.

Step 3: Pour in 1 ½ T. red wine to deglaze the pan and stir until evaporated. Add 2 heaping T. flour and cook for 2-3 minutes stirring constantly.

Step 4: Add 3 c. beef broth or stock stirring until smooth. Add 1 c. frozen peas, 1 T. Worcestershire sauce and gently stir in ¾ c. heavy cream. Add ¼ c. freshly chopped parsley and stir. Simmer 3-4 minutes until the sauce has thickened slightly.

Step 5: Add ½ c. finely grated parmesan cheese and stir. Taste the sauce and adjust with salt and pepper as desired.

Step 6: Cut puff pastry into 2” squares. Arrange squares in concentric circles on top of the sauce overlapping slightly to cover the top of the sauce. Brush puff pastry lightly with the beaten egg.

Step 7: Bake at 390 degrees for about 20 minutes until puff pastry is golden brown. Allow to rest for 5-10 minutes so the mixture can set up. Scoop and serve.