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Beef and Stout Skillet Pie made with Ole Ray's Kentucky Red Bourbon BBQ Sauce
- Private group -
November 1, 2017
Story Location:
17601 Coastal Highway
Lewes, DE 19963
United States
17601 Coastal Highway
INGREDIENTS
- 1 tbsp. olive oil
- 1 lb. Lean Ground Beef
- 4 oz. small shiitake mushrooms
- kosher salt
- Pepper
- 1/2 cup Ole Ray's Kentucky Red Bourbon BBQ Sauce
- ½ c. frozen pearl onions
- 1 tbsp. fresh thyme leaves
- 3 tbsp. all-purpose flour
- 8 oz. stout (we used Guinness)
- 2 c. frozen butternut squash pieces
- 1 c. frozen peas
- 1 refrigerated rolled pie crust
- 1 large egg
DIRECTIONS
- Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.
- Add Ole Ray's Kentucky Red Bourbon BBQ Sauce and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.
- Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)
- Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.
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