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Beef and Scalloped Potato Skillet Pie

This one-pan skillet pie makes a comforting dinner dish that everyone will love. Serve with a tossed green salad or steamed green vegetables.

Serves: 6 Preparation: 20 mins Cook Time: 1 hour 25 mins



  1. Preheat oven to 400°F (200°C). Melt 2 tbsp (30 mL) butter in 10-inch (25 cm) ovenproof skillet set over medium-high heat; cook ground beef, and 1/2 tsp (2 mL) each salt and pepper for 5 to 8 minutes or until starting to brown.
  2. Stir in onion, garlic and thyme; cook for 5 to 8 minutes or until onion is golden brown. Sprinkle flour over top; cook for about 2 minutes or until smooth.
  3. Whisk in cream and broth; bring to boil, whisking constantly. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is slightly thickened. Stir in spinach, vinegar, Worcestershire sauce, mustard and nutmeg. Cook for about 2 minutes or until spinach is wilted.
  4. Remove from heat. Arrange potatoes in overlapping layers over beef mixture; sprinkle with remaining salt and pepper. Press lightly to immerse potatoes in sauce. Dot with remaining butter and sprinkle with paprika.
  5. Cover with foil; bake for 30 minutes. Remove foil; bake for 30 to 35 minutes or until potatoes are golden and tender. Sprinkle with chives.


Substitute ground pork or turkey for ground beef; use chicken broth instead of beef broth.