Is there anything better than a skillet meal that feels like a warm hug? I don’t think so! Skillet Ground Beef Stroganoff Pie combines the best of two comforting classics: beef stroganoff and shepherd’s pie. Imagine rich, creamy ground beef stroganoff topped with a fluffy potato layer, baked together in one skillet to create an all-in-one meal that’s as easy as it is comforting. This dish is perfect for family dinners or cozy nights in, and it’s just the kind of meal I love to make when the weather gets chilly.
If you love creamy potatoes, tender mushrooms, and the savory goodness of ground beef, this dish is bound to become a family favorite. This is the kind of hearty dinner that everyone will want more of, and it’s easy enough to make on a weeknight. You can even prep it the night before and then pop it into the oven to warm up. It’s that easy!
I use a cast iron skillet for this Skillet Ground Beef Stroganoff Pie, so that it can go from stovetop to oven. But any large oven-proof skillet will work – it doesn’t have to be fancy!
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 – Full fat works best in this recipe.
- Milk
- Fresh parsley – To garnish.
How to Make Skillet Stroganoff Pie
- Bake the potatoes in the microwave or oven. Prick them all over with a fork and cook for 10-12 minutes or until just soft in the microwave, or bake them in a 400-F oven for about 45 minutes until soft. Let cool enough to handle, then peel the skins off.
- Cook the ground beef over medium heat in your oven-proof 10-inch skillet until browned and no pink remains, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
- Add half the butter then add the diced onion, chopped garlic, and dried thyme to the skillet with the ground beef. Cook for 6-7 minutes until the onion softens and the garlic is fragrant.
- Add the sliced mushrooms to the skillet, and season with salt and black pepper. Cook for another 5 minutes, or until the mushrooms are soft and start to release their juices.
- Stir in the Dijon mustard and Worcestershire sauce, then sprinkle the flour over the mixture and stir well to coat everything. Slowly pour in the water, stirring constantly, until a thick sauce forms. Let it simmer for a few minutes to thicken.
- Fold in the frozen peas and sour cream, mixing well to combine. Let it cook for another minute, then remove from heat.
- While the filling cools slightly, mash the baked and peeled potatoes in a large bowl. Add the butter and half the milk and season with a bit of salt and pepper. Stir in the parsley then stir until smooth and creamy. Add more milk if needed until your potatoes are creamy.
- Spread the mashed potatoes over the beef stroganoff filling in the skillet, smoothing it out with the back of a spoon.
- Transfer the skillet to the oven and broil until the top is golden brown and bubbly.
- Serve and enjoy!
Step-By-step Process
Chef Jenn’s Tips
- Use gold potatoes if you want an extra creamy mashed topping—they have a natural buttery taste that really shines in this dish.
- Baking the potatoes ensures your mash topping isn’t too watery.
- Use baby bella mushrooms if you want a deeper, more earthy flavor in the filling.
- This skillet reheats well, so it’s perfect for meal prep or leftovers the next day.\
Recommended
Make It a Meal
Skillet Stroganoff Pie is filling on its own, but it pairs beautifully with a crisp green salad with your favorite dressing or roasted green beans for a well-rounded dinner. If you’re in the mood for something heartier, serve it alongside garlic bread to soak up any extra sauce.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; just wrap individual portions tightly in foil and 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 heated through.
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
- Bake the potatoes in the microwave or oven. Prick them all over with a fork and cook for 10-12 minutes or until just soft in the microwave, or bake them in a 400-F oven for about 45 minutes until soft. Let cool enough to handle, then peel the skins off.
- Cook the ground beef over medium heat in your oven-proof 10-inch skillet until browned and no pink remains, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
- Add half the butter then add the diced onion, chopped garlic, and dried thyme to the skillet with the ground beef. Cook for 6-7 minutes until the onion softens and the garlic is fragrant.
- Add the sliced mushrooms to the skillet, and season with salt and black pepper. Cook for another 5 minutes, or until the mushrooms are soft and start to release their juices.
- Stir in the Dijon mustard and Worcestershire sauce, then sprinkle the flour over the mixture and stir well to coat everything. Slowly pour in the water, stirring constantly, until a thick sauce forms. Let it simmer for a few minutes to thicken.
- Fold in the frozen peas and sour cream, mixing well to combine. Let it cook for another minute, then remove from heat.
- While the filling cools slightly, mash the baked and peeled potatoes in a large bowl. Add the butter and half the milk and season with a bit of salt and pepper. Stir in the parsley then stir until smooth and creamy. Add more milk if needed until your potatoes are creamy.
- Spread the mashed potatoes over the beef stroganoff filling in the skillet, smoothing it out with the back of a spoon.
- Transfer the skillet to the oven and broil until the top is golden brown and bubbly.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Use gold potatoes if you want an extra creamy mashed topping—they have a natural buttery taste that really shines in this dish.
- Baking the potatoes ensures your mash topping isn’t too watery.
- Use baby bella mushrooms if you want a deeper, more earthy flavor in the filling.
- This skillet reheats well, so it’s perfect for meal prep or leftovers the next day.
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.