Tag Archives: pie

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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Have your pie and eat it too

Thanksgiving Card

A fellow dietitian sent me that card. I found it very amusing.

I hope you are enjoying getting ready for Thanksgiving. I am now that my grocery shopping is over. And I hope you have a very happy Thanksgiving full of delicious food.

How does this dietitian approach Thanksgiving? With very little thought to calories, more to strategy. My stomach can only hold so much without feeling sick. So, I prioritize foods I want. And I also keep my portions small. Why? Because I can eat more things that way. Like stuffing, sweet potatoes, mashed potatoes with gravy, turkey, Brussels sprouts, jello, homemade rolls, etc.

Do dietitians eat dessert? Heck yes. My annual white chocolate pumpkin cheesecake is on the menu, as are several pies. I plan to eat more than one kind. But, again, I will keep to small pieces. Again, this is more of a stomach space issue than calorie issue.

Holidays are not the time to think about calories. You’ll go nuts and be miserable. But try to focus on not gorging or making yourself sick. Feeling overly stuffed isn’t enjoyable either. Happy Thanksgiving everyone!

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