Skillet Beef Pie

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper
  • 1 14 1/2 -ounce can diced tomatoes with green chiles
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 pound ground beef chuck
  • 1/2 cup golden raisins
  • 1/2 cup chopped pimiento-stuffed olives
  • 1 piece refrigerated pie dough (half of a 14-ounce package)
Directions

Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.

Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.

Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.

Per serving: Calories 610; Fat 35 g (Saturated 12 g); Cholesterol 79 mg; Sodium 891 mg; Carbohydrate 52 g; Fiber 4 g; Protein 24 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Easy One-Pot Meals