If you love the comfort of a hearty skillet meal, this Skillet Ground Beef Stroganoff Pie is going to be your new favorite! Bringing together creamy beef stroganoff and a potato-topped pie, this all-in-one dish has it all. Layers of savory ground beef, tender mushrooms, and creamy mashed potatoes are baked together in a single skillet for the ultimate cozy meal that’s perfect for family dinners or a cozy night in.
Imagine digging into layers of ground beef, mushrooms, and a luscious sauce, all topped with creamy, golden-baked potatoes. This hearty dish is easy enough for a weeknight and so satisfying that it’s bound to be a family favorite. Plus, it can be prepared in advance, making it a stress-free option for busy evenings.
Ingredients
- Potatoes – Unpeeled gold potatoes or russet work great.
- Ground beef – I use 80/20.
- Salted butter – Divided.
- Onion – Diced.
- Garlic – Chopped.
- Dried thyme
- Mushrooms – Cleaned and sliced,
- Salt
- Ground black pepper
- Dijon mustard
- Worcestershire sauce
- All-purpose flour
- Water
- Frozen peas
- Sour cream
- Milk
- Fresh parsley – To garnish.
How To Make Skillet Stroganoff Pie
- Prick the potatoes with a fork and bake in the microwave for 10–12 minutes until soft, or bake at 400°F in the oven for about 45 minutes. Let cool slightly, then peel.
- In an oven-proof 10-inch skillet, cook the ground beef over medium heat until browned. Drain any excess fat if needed.
- Add half of the butter, then stir in the onion, garlic, and thyme. Cook for 6–7 minutes until the onion softens and the garlic is fragrant.
- Add mushrooms to the skillet, seasoning with salt and pepper. Cook for 5 minutes until they soften and release their juices.
- Stir in the Dijon mustard and Worcestershire sauce, then sprinkle flour over the mixture, stirring to coat. Slowly add water, stirring constantly, until a thick sauce forms. Simmer for a few minutes to let it thicken.
- Fold in the peas and sour cream, combining well. Remove from heat.
- Mash the potatoes with the remaining butter and half of the milk. Season with salt, pepper, and parsley. Add more milk as needed to make them creamy.
- Spread the mashed potatoes over the filling, smoothing the top with a spoon. Place the skillet under the broiler until the top is golden and bubbly.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Gold potatoes make an extra-creamy topping, and baking the potatoes helps prevent excess moisture in the mash.
- Try baby bella mushrooms for a richer, earthy flavor.
- This dish is excellent for meal prep or leftovers and reheats beautifully.
Make It a Meal
Pair this filling Skillet Stroganoff Pie with a crisp green salad or roasted green beans. For an extra treat, serve with garlic bread to soak up any leftover sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well: wrap portions tightly in foil, then place in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the fridge overnight if frozen and warm in the oven at 350°F until hot.
Skillet Stroganoff Pie
Ingredients
- 2 pounds potatoes unpeeled gold potatoes or russet work great
- 1 pound ground beef I use 80/20
- 2 tablespoons salted butter divided
- 1 cup onion diced
- 2 tablespoons garlic chopped
- ½ teaspoon dried thyme
- 8 ounces mushrooms cleaned and sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup water
- ¾ cup frozen peas
- ¼ cup sour cream use full fat so it doesn't curdle
- 1 cup milk
- fresh parsley to garnish
Instructions
- Prick the potatoes with a fork and bake in the microwave for 10–12 minutes until soft, or bake at 400°F in the oven for about 45 minutes. Let cool slightly, then peel.
- In an oven-proof 10-inch skillet, cook the ground beef over medium heat until browned. Drain any excess fat if needed.
- Add half of the butter, then stir in the onion, garlic, and thyme. Cook for 6–7 minutes until the onion softens and the garlic is fragrant.
- Add mushrooms to the skillet, seasoning with salt and pepper. Cook for 5 minutes until they soften and release their juices.
- Stir in the Dijon mustard and Worcestershire sauce, then sprinkle flour over the mixture, stirring to coat. Slowly add water, stirring constantly, until a thick sauce forms. Simmer for a few minutes to let it thicken.
- Fold in the peas and sour cream, combining well. Remove from heat.
- Mash the potatoes with the remaining butter and half of the milk. Season with salt, pepper, and parsley. Add more milk as needed to make them creamy.
- Spread the mashed potatoes over the filling, smoothing the top with a spoon. Place the skillet under the broiler until the top is golden and bubbly.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Gold potatoes make an extra-creamy topping, and baking the potatoes helps prevent excess moisture in the mash.
- Try baby bella mushrooms for a richer, earthy flavor.
- This dish is excellent for meal prep or leftovers and reheats beautifully.