Skillet Stroganoff Pie

Skillet Stroganoff Pie IMAGE Image by: Skillet Stroganoff Pie IMAGE Author: Canadian Living

There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2016

Ingredients

  • 3 large russet potatoes (about 1 kg total)
  • 450 g extra-lean ground beef
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 1 pkg (227 g) mushroom sliced
  • 1 1/4 teaspoon salt
  • 3/4 teaspoons pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 3/4 cups frozen peas
  • 1/4 cup sour cream
  • 1 cup milk warmed
  • 2 tablespoons chopped fresh parsley

Method

Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.

Meanwhile, in 10-inch (25 cm) cast-iron or ovenproof skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Using slotted spoon, remove beef to bowl. Set aside.

Drain fat from skillet. Add half of the butter; melt over medium-high heat. Cook onion, garlic and thyme, stirring, until onion is softened, about 4 minutes. Add mushrooms, 3/4 tsp of the salt and 1/2 tsp of the pepper; cook, stirring, until mushrooms are softened, about 4 minutes.

Stir in beef, mustard and Worcestershire sauce. Sprinkle with flour; cook, stirring, for 1 minute. Stir in 1. cups water; bring to boil, scraping up browned bits. Reduce heat and simmer until thickened, about 5 minutes. Stir in peas and sour cream; remove from heat. Set aside.

Peel potatoes; place potato flesh inbowl. Add milk, parsley and remaining salt and pepper; using potato masher, mash until smooth. Dollop over beef mixture, spreading to edge; dot top with remaining butter. Broil until golden, 3 to 4 minutes. Let stand for 5 minutes before serving.
 
Tip from The Test Kitchen: Stirring the peas in at the last minute helps retain their bright-green colour.

 

Nutritional facts per each of 6 servings: about

  • Fibre 4 g
  • Sodium 651 mg
  • Sugars 6 g
  • Protein 23 g
  • Calories 338.0
  • Total fat 12 g
  • Potassium 1034 mg
  • Cholesterol 58 mg
  • Saturated fat 6 g
  • Total carbohydrate 35 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Skillet Stroganoff Pie

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