Beef and Potato Skillet Pie Recipe

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This Beef and Potato Skillet Pie tastes like a pioneer wanted to get fancy af for their lover.

PREP TIME

15 mins

COOK TIME

1 hr 5 mins

SERVINGS

2

Ingredients

Beef and Potato Skillet Pie

  • 6 small gold potatoes (each about golf ball size)
  • 4 Tbsp butter, divided
  • 1/2 large onion, diced
  • 8 oz baby portobello mushrooms, diced
  • 1 lb ground beef
  • Garlic powder, to taste
  • Salt, to taste,
  • Pepper, to taste
  • 2 rosemary sprigs
  • 1/2 cup freshly shredded gruyere cheese
  • 3/4 cup freshly shredded havarti cheese

 

Au Poivre Sauce

  • 1 Tbsp oil
  • 1 shallot, minced
  • 1 head garlic, minced
  • 1/2 cup cognac
  • 1 cup beef broth
  • 1/4 cup heavy whipping cream
  • 1 Tbsp cracked pepper
  • Salt, to taste

Beef and Potato Skillet Pie in a cast iron pan on a wooden cutting board

COOKING INSTRUCTIONS:
Beef and Potato Skillet Pie

Beef and Potato Skillet Pie

  1. Preheat grill to medium heat.
  2. Bring a pot of salted water to boil. Boil for 18-20 mins or until fork tender. Remove from water and set aside.
  3. While potatoes are cooking, place large cast iron pan on grill. Melt 2 Tbsp butter, then add onion and mushroom. Sauté until tender, then add ground beef, garlic powder, salt, and pepper. Brown beef completely. Remove from heat and set aside.
  4. Place small cast iron pan on grill and melt 2 Tbsp butter. Place boiled potatoes in pan and smash to form an even layer so that the potatoes line the pan like a pie crust. Top with rosemary sprigs. Close grill hood and cook for 20 mins or until potatoes are browned on sides.
  5. Top potatoes with ground beef mixture, then gruyere and havarti. Turn off one burner and move pan over it. Close hood again and cook until cheese is melted, about 15 mins. Remove heat and serve immediately with Au Poivre sauce.

 

Au Poivre Sauce

  1. Heat oil over medium-high heat. Add shallot and cook until tender. Add garlic and cook until fragrant.
  2. Add cognac then flambé until flame dissipates.
  3. Add beef broth, cream, cracked pepper, and salt. Bring to a simmer and reduce until sauce coats the back of a spoon. Remove from heat and serve immediately.

PAIRINGS:
Beef and Potato Skillet Pie

Cabernet Sauvignon

Oatmeal Stout

American Porter

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