Beef and Mushroom Pot Pie Skillet

Beef and mushroom pot pie skillet with peas, savory broth, and golden puff pastry baked in one pan for an easy, comforting dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground beef
• 8 oz cremini mushrooms
• 1 medium yellow onion
• 1 cup frozen peas
• 1 cup beef broth
• 1 sheet puff pastry
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tbsp worcestershire sauce
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 1 large egg

Cooking instructions

1. Heat the oven to 425°F. Let the puff pastry thaw according to package directions while you cook the filling. (about 5 min) — 425°F
2. Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F, about 6 to 8 minutes. (about 8 min) — medium-high
3. Add the onion and mushrooms. Cook until the onion softens and the mushrooms release their moisture, about 5 minutes. (about 5 min) — medium
4. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, then gradually stir in the broth and Worcestershire sauce. Simmer until slightly thickened, about 3 minutes. (about 4 min) — medium
5. Stir in the peas. Unfold the puff pastry over the skillet, trimming or tucking the edges as needed. Cut two small vents in the pastry and brush it with the beaten egg. (about 2 min)
6. Bake until the pastry is puffed and deeply golden and the filling is bubbling, 15 to 18 minutes. Rest for 5 minutes before serving. (about 18 min) — 425°F