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Irish Beef Stew Pot Pie in a Cast Iron Skillet.
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5 from 2 votes

Beef Stew Pot Pie

This Beef Stew Pot Pie Recipe is a perfect way to use leftover Irish Beef Stew. The rich and savory flavor profile is perfect for winter.
Cook Time50 minutes
Total Time50 minutes
Course: Main, Main Course
Cuisine: American
Servings: 8 servings
Calories: 229kcal
Author: Jeremy Klae

Ingredients

  • 2 Pillsbury Pre-made Pie Crusts
  • 1 Cup Instant Potato Flakes
  • 1 Egg - for egg wash

Instructions

  • Heat a 12-inch Cast Iron Skillet over low heat and add the leftover Irish Beef Stew.
  • Allow the stew to liquefy again, and add the potato flakes to thicken the stew. Be sure to leave about an Inch or two from the top of the skillet. You don't want It bubbling over In the oven.
  • Once you've reached the desired thickness, turn the heat off and preheat the oven to 425°f.
  • While the oven is preheating slice the Pie Crust into one-inch strips using a pizza cutter.
  • Braid the strips on top of the beef stew/potato mix and brush the crust with the egg wash.
  • Bake for 45 minutes or until the top is golden brown and crispy.

Notes

  • Using instant potato flakes definitely thickens the stew and adds another layer of heartiness. However, if you don't want the added carbs, making a slurry is also a good option for thickening.
  • Braiding the pie crust is optional but adds to the overall presentation of this dish.

Nutrition

Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 131mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg