Skillet Not Old-Fashioned Beef Pot Pie |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This isn't going to take hrs of slow cooking to create a real family pleasing meal. In about 30 mins you'll have a dish that the family will love. Serve it with a crisp green salad and your all set. Ingredients:
1 refrigerated pie crust |
2 (8 ounce) filet mignon (needed for tenderness in a short period time. can use other cuts if you'r ok with chewing) |
salt and pepper |
2 tablespoons vegetable oil |
1 onion, minced |
8 ounces small mushrooms, halved |
1/4 cup flour |
2 garlic cloves, minced |
1/2 cup dry red wine |
1/2 cup chicken broth |
1 tablespoon tomato paste |
1/2 teaspoon minced fresh thyme |
2 cups frozen peas and carrots, thawed |
Directions:
1. Preheat oven according to pie crust directions.
2. Season filets with salt and pepper.
3. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
4. Brown steaks on both sides, leaving centers rare, about 4 minutes total.
5. Transfer to plate, let cool, then cut into 1/2 inch cubes.
6. Add remaining tablespoon oil, onion, mushrooms, and 1/2 teaspoon salt to skillet.
7. Return to medium heat and cook until onion is softened, about 5 minutes.
8. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
9. Stir in wine and cook until evaporated, about 30 seconds.
10. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
11. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
12. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
13. Stir peas and carrots and beef with juices into skillet.
14. Continue to simmer until heated through, about 2 minutes.
15. Season with salt and pepper to taste.
16. When pie crust is done, carefully slide onto skillet and serve.
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