Skillet Stroganoff Pie

4.50 from 2 votes

A fun twist on shepherd's pie, this meaty Skillet Stroganoff Pie features creamy ground beef with its signature sour cream tang, and a pillowy potato topping. It's quick, easy, and delish, and it's the kind of meal the family can really dig into!

Prep Time20

Cook Time5

Total Time25

Course: Casseroles, Main Course

Cuisine: American

Keyword: beef stroganoff, skillet meal

Servings: servings

Calories: 436kcal

Author: Chef Jenn

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