Tag Archives: cast iron

Cast Iron Skillet Beef Pot Pie

Pi Day is this coming Saturday. I love making some sweet pies for us to eat on that day. But it is fun to spread the pie love throughout the day. Try a quiche for breakfast or brunch. Pizza “pie” for lunch or dinner. Or a pot pie. Make it a party – even with just your family. Small changes can help with the quarantine time most of us have looming over us right now.

This pot pie is very simple to throw together. It all cooks in one pan. Super simple and hearty. Fill yourself up with some yummy veggies before sampling some sweet pie this Saturday! Enjoy!

Cast Iron Skillet Beef Pot Pie (Serves 4-6)

Cast Iron Skillet Beef Pot Pie

Pie Crust:

10 tablespoons unsalted butter, chilled, cut into cubes
1 ¼ cups white whole wheat flour
1 tablespoon sugar
½ teaspoons salt
¼ cup cold water (or more)

Filling:

1 lb beef stew meat
1 tablespoon canola oil
8 ounces sliced mushrooms
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
2 tablespoons tomato paste
1 sweet potato, peeled and cubed
4 cloves garlic, minced
3 tablespoons flour
2 ¼ cups low sodium beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas
¼ teaspoon dried thyme

1. Preheat oven to 400 degrees F. Make crust: cut butter into flour, sugar, and salt to form small crumbs. Gently stir in water to form crust. Roll to fit size of skillet. Set aside.

2. Heat oil in large cast iron skillet over medium to medium-high heat. Add beef and mushrooms, cooking for 5-7 minutes until lightly browned. Add carrots, celery, and onion. Cook for 5 more minutes, or until vegetables begin to soften.

3. Add tomato paste, garlic, and sweet potato. Cook for about a minute, stirring. Stir in flour and cook for 1 more minute.

4. Stir in ½ cup of broth. Stir until almost evaporated. Add remaining broth and Worcestershire sauce, scraping the bottom of the pan and stirring to remove lumps. Stir in peas and thyme.

5. Cover skillet with pie dough. Cut a couple slits in the top of the crust. Bake for about 30 minutes, until crust is browned and filling is bubbling. If crust is browning too quickly, cover it with foil. Let cool for 5-10 minutes before serving.

Adapted from America’s Test Kitchen

Nutritional Information:

Calories: 467
Protein: 24 g
Fat: 26 g
Saturated fat: 14 g
Cholesterol: 99 mg
Carbohydrates: 38 g
Fiber: 6 g
Sodium: 481 mg

Recipe notes: You could mix up the veggies if you have some you prefer. You could leave out the mushrooms and do more beef. Or skip the beef and do all mushrooms. I liked the half and half since I have some non mushroom eaters at my house. You could also use your favorite pie crust recipe. This was just an idea for a whole wheat one to try.

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Beans and Cornbread

Quick apologies for my absence. I recently moved. Just a few miles, but into a house. A grown-up house. It is amazing and stressful and overwhelming and fun. Not only did that take a bunch of time, but I was cooking out of a microwave and electric skillet for several days. Sadly, this photo was an improvement on the unpacking of my kitchen at one point. But now I’m all unpacked and ready to go!

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Last week, I had a guest post on The Kitchen Professor on Cornbread in a Cast-Iron Skillet. It is one of my favorite uses for cast iron skillets. Check it out!

And, if you are looking for something to go with that cornbread, I have a recipe featuring another specialized pot quickly becoming one of my favorites. The pressure cooker. Several food blogs I follow have posted about pressure cookers in recent months. Last summer, as I was packing my kitchen, my friend commented on how nice my pressure cooker was. I told her it was because I had never tried it. Now that I’m all unpacked, I’ve been testing it out. It’s pretty great. Brown rice only takes 20 minutes to cook! With the recent demise of my rice cooker, this has been a life saver.

But my real favorite is beans. While the beans in my crockpot are great and easy, pressure cooker beans are so quick. I have generally soaked mine, but you don’t need to do so. Beans are a nutritious, filling, and affordable meal. Beans, cornbread, and a side of greens. Very Southern and very delicious! Enjoy!

Pressure Cooker Beans

This isn’t an exact recipe. Just some ideas and resources I have found helpful.

1 pound of dry beans
Aromatics: large chunks of onion or dried minced onion, celery, garlic cloves or powder, bay leaf
Salt: either up to 1 teaspoon salt or you could add a few slices of bacon (yum)
6-8 cups water

1. Optional: soak beans in 6-8 cups of water for 8 hours or overnight. Drain water.

2. Combine beans, aromatics, salt, and water in pressure cooker. Make sure you don’t fill your pressure cooker more than about ½ full.

3. Cook according to your cooker’s guidelines. Here is useful information about cooking times and adjusting for altitude, etc.

4. VERY IMPORTANT!! Let the pressure release naturally, which will take 10-15 minutes. You can put the cooker under cool water to fast release the pressure. However, you will have weird beans. The beans in my picture were cooled that way. Some were slightly underdone. Lots of cracked beans. Have patience and let it release naturally. Totally worth the extra time.

What do you like to cook in a pressure cooker? What do you wish you knew how to cook in a pressure cooker? Let me know in the comments and I’ll experiment for you!

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