Skillet Stroganoff Pie
Add Preferred SourceIf 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 – Yukon Gold potatoes are recommended for the best balance of creaminess and structure. Russets work if you prefer a fluffier texture.
- Ground beef – Use 80/20 for the best flavor and texture.
- Salted butter – Unsalted is fine; just season a bit more as you go.
- Onion – Yellow onion is ideal, but white onion works too.
- Garlic – Fresh garlic only. Jarlic won’t give the same clean, sharp flavor.
- Dried thyme – A little goes a long way. Fresh thyme can be used instead at about three times the amount.
- Mushrooms – Cremini or white button mushrooms both work well.
- Salt – Season to taste.
- Ground black pepper – Freshly cracked black pepper has the best flavor.
- Dijon mustard – Smooth mustard is key. Brown mustard can be used as a substitute.
- Worcestershire sauce – A small splash adds depth and savory richness without making it taste saucy.
- All-purpose flour – Thickens the sauce. Cornstarch works as an alternative, but use less.
- Water – Used to build the sauce. Beef broth can be swapped in for extra flavor.
- Frozen peas – Add at the end for color and sweetness.
- Sour cream – I use whatever I have in the fridge. Plain Greek yogurt works as a lighter option.
- Milk – I usually use reduced fat milk, but if I’m feeling saucy I use whole milk or even heavy whipping cream, depending on what’s in my fridge.
- Fresh parsley – To garnish. Optional, but it adds freshness and color.
How To Make Skillet Stroganoff Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Prick the potatoes with a fork and cook them until tender—either in the microwave for 10–12 minutes or in a 400°F oven for about 45 minutes. Let them cool slightly, then peel and set aside.
In an oven-proof 10-inch skillet, cook the ground beef over medium heat until fully 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 the mushrooms to the skillet, seasoning with salt and pepper. Cook for 5 minutes until they release their juices and soften. Stir in the Dijon mustard and Worcestershire sauce, then sprinkle the flour over the mixture and stir to coat. Slowly pour in the water while stirring constantly to form a thick sauce, letting it simmer a few minutes to thicken.
Fold in the peas and sour cream, mixing well, then remove the skillet from heat. Meanwhile, mash the potatoes with the remaining butter and half of the milk. Season with salt, pepper, and parsley, adding more milk as needed for a creamy consistency.
Spread the mashed potatoes evenly over the beef and mushroom filling, smoothing the top with a spoon. Place the skillet under the broiler for a few minutes until the potato topping is golden and bubbly.
Let the pie rest for a few minutes before serving. This allows the filling to set slightly and makes serving easier. Garnish with extra parsley if desired and enjoy!
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 potatoes and cook until tender: microwave 10–12 min or oven 400°F for 45 min. Peel and set aside.
- In a 10-inch oven-proof skillet, brown ground beef over medium heat. Drain excess fat.
- Add ½ butter, onion, garlic, and thyme; cook 6–7 min until softened.
- Add mushrooms, season with salt and pepper; cook 5 min. Stir in Dijon mustard, Worcestershire sauce, and sprinkle flour. Gradually add water, stirring until thick. Simmer 2–3 min.
- Fold in peas and sour cream; remove from heat.
- Mash potatoes with remaining butter and ½ milk; season with salt, pepper, parsley. Spread over filling.
- Broil until top is golden and bubbly. Let rest 2–3 min before serving.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
