Rustlin Robs Gourmet Food
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All Around

Heat Level: Medium
Category: Main Dish Recipes, Main Dish Beef

  • For the filling
  • 2 tsp olive oil
  • 1 medium onion, chopped (about 1 & 1/2 cups)
  • 2-3 carrots, peeled and chopped (about 1 cup)
  • 1 pound ground beef
  • 1 cup cold beef broth
  • 1/2 tbsp cornstarch
  • 1 tbsp Rustlin' Rob's Balsamic Bourbon Worcestershire sauce
  • 1 & 1/4 tsp Rustlin' Rob's All Around Seasoning
  • 1 cup frozen peas
  • 1 cup frozen diced hash browns, diced in little cubes, not shredded
  • 1 & 1/2 cups cheddar cheese, shredded (Or use sliced)
  • 1 tbsp milk
  • 2 tbsp shredded cheddar cheese, to top pie crust
  1. Preheat your oven to 375 degrees F.
  2. In a 10-inch cast-iron skillet, heat 2 teaspoons olive oil over medium-high heat.
  3. Add the onions and carrots and saute for about 6-8 minutes, until the onions are translucent and the carrots are beginning to soften.
  4. Add the ground beef and continue cooking over medium-high heat for another 5-8 minutes, until the beef is done. Drain.
  5. In a small bowl, stir together 1 cup COLD (or at least room temperature) beef broth and 1/2 tablespoon cornstarch until dissolved. (The broth cannot be warm when you add the cornstarch, or it will get lumpy.)
  6. Stir the broth mixture into the ground beef, continuing to stir over medium high heat.
  7. Add 1 tablespoon Rustlin' Rob's Balsamic Bourbon Worcestershire sauce, and 1 and 1/4 teaspoon Rustlin' Rob's All Around Seasoning.
  8. Once the mixture has started to bubble, lower the heat to medium and cook for another 3 minutes, until the mixture has thickened a bit.
  9. Add in 1 cup each frozen peas and hash browns and stir together. Turn off the heat and spread the beef mixture evenly in the skillet. Sprinkle 1 and 1/2 cups cheddar cheese over the top of the beef mixture, don't stir.
  10. Roll out the pre-made pie dough you already thawed. Cover your skillet, plus about 2 inches to a hangover. ( about 14-15 inches across.)
  11. Have the tablespoon of milk, a pastry brush, and 2 tablespoons shredded cheddar ready to go.
  12. Working quickly (because you want your pie dough to go into the oven as cold as possible) cover the skillet with the pie dough. Fold the edges underneath and use your fingers to quickly crimp the edges however you like.
  13. Brush the top of the pie and the edges with milk. Sprinkle with a little bit of cheese. (Don't use too much.) Use a sharp knife to make 2-4 slits in the top of the pie to vent.
  14. Place the skillet on a baking sheet just in case it bubbles over. Bake in the oven at 375 degrees for about 30 minutes.
  15. After 30 minutes, you may need to cover the edges of the dough so that it doesn't get too brown. Fold a large square of aluminum foil in half twice, then cut a circle out of the center. Unfold the foil and you should have a cover for the edges of your crust but not the center. Cover the edges of the crust well and continue baking for another 5 minutes or so, until the center of the crust is starting to turn golden.
  16. Let the pie sit for 10 minutes before slicing and serving.

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