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Cowboy Skillet Pie by


5 Yukon gold potatoes, cut into medium pieces
1 long green pepper, medium diced
1 yellow onion, small diced
2 cloves garlic, minced
1 Jalapeno, finely chopped
1 lb. ground beef
! t. Southwest spice
1/2 cup chicken stock
2 T. sour cream
1 T. flour
2 T. butter
1 T. ketchup


Place potatoes in salted water and boil 12 minutes. Drain and return to pot. Cover to keep warm.

Drizzle oil in a oven safe skillet over medium heat. Add green pepper and season with salt and pepper. Cook until soft, 3-4 minutes. Add onion and cook until soft, 4-5 minutes.

Reserve a pinch of jalapeno for garnish. Add remaining jalapeno and garlic to skillet, cook 30 seconds. Add beef, spice, and salt and pepper. Cook until meat is browned, 5 minutes. Sprinkle with flour, cook 1 minute.

Gradually stir in broth and ketchup. Simmer until thick 1-2 minutes.

Turn broiler on high. Mash potatoes with butter and sour cream. Add a couple of splashes of milk as needed for creaminess. Spread mashed potatoes over beef mixture. Broil until bubbling, about 3 minutes. Sprinkle with reserved jalapeno.

Servings: 2

Serving Size: 1/2 pie

Nutrition Information (per serving):
Calories 640
Fat 38 g
Saturated Fat 18 g
Cholesterol 125 mg
Sodium 460 mg
Carbohydrates 50
Fiber 6 g
Sugars 10 g
Protein 28 g

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