Skillet Beef Pie

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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

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 pimento-stuffed olives

1 piece refrigerated pie dough (half of a 14-ounce package)


  1. 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.
  2. 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.
  3. 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.