Skillet beef and vegetable pie

Recipes - From Scratch

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By: Niels Kjeldsen

Try this Irish-inspired recipe for a St. Patrick's Day comfort food meal. With beef and vegetables slow-simmered in a rich, red wine sauce, baked in a skillet under puff pastry, this dish will fill the stomach and warm the hearts of all

Skillet beef and vegetable pie

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Featuring beef and vegetables slow-simmered in a rich, red wine sauce, baked in a skillet under puff pastry, this dish will fill the stomach and warm the hearts of all. If you already have your St. Patrick's menu planned, save this comfort dish for another night—it will not disappoint.

Ingredients:

2 lbs	Stewing Beef
2 cubes	Beef OXO
1 tbsp	Salt and Pepper
2 oz	Vegetable Oil
2 large	Onions, diced
2 large	Potatos, diced
2 large	Carrots, diced
1 cup	Peas, frozen
6 cups	Water
1/2 can	Tomato Paste
1/2 tbsp	Thyme, chopped
1/2 tbsp	Rosemary, chopped
1/2 cup	Corn Starch
4 oz	Red Wine
1 package	Tenderflake Pastry

Directions:

Heat oil in deep skillet; season beef. Sear beef on all sides in hot oil. Add water, beef base, thyme, rosemary, onions, potatoes, carrots, salt and pepper; simmer approximately 1 hour (until beef is tender).

Combine cornstarch and wine. Slowly add to simmering stew, stirring constantly; simmer for 5 minutes. Reduce heat, and add peas. Set aside.

Take Tenderflake pastry, roll out into a rectangle large enough to cover the top of your baking dish. Place stewed mixture in bottom of large baking dish, covering with puff pastry sheet; pierce pastry with fork.

Bake at 400° for 10 minutes, then reduce heat to 350° for 20 minutes. Serve.

Recipe created by chef Niels Kjeldsen, executive chef of Prime Pubs.
Photo courtesy of Prime Pubs.