Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 1 tsp sugar
• 3/4 tsp fine salt, plus more for seasoning
• 1 tsp dried thyme, divided
• 1 tsp dried rosemary, divided
• 1/2 cup (113 g) cold unsalted butter, cubed
• 4–6 tbsp ice water
• 2 tbsp olive or neutral oil
• 2 tbsp butter
• 2 large yellow onions, halved and thinly sliced
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) 85% lean ground beef
• 2 tbsp tomato paste
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups (360 ml) beef broth
• 1/2 cup (120 ml) dark beer or red wine (or extra broth)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 bay leaf
• 1 large egg + 1 tbsp water (egg wash)
• Fresh parsley or thyme for garnish (optional)
• Freshly ground black pepper

Do This

• 1. Make herb crust: Mix flour, sugar, salt, half the thyme and rosemary. Cut in cold butter, add ice water until dough comes together. Form a disk, chill 30 minutes.
• 2. Caramelize onions: In a 10–12 inch oven-safe skillet, cook onions in oil and butter over medium-low heat for 18–22 minutes until deep golden.
• 3. Brown beef: Add garlic and beef, season with salt and pepper, cook 8–10 minutes until well browned.
• 4. Build gravy: Stir in tomato paste and remaining flour; cook 1–2 minutes. Add broth, beer/wine, Worcestershire, mustard, remaining herbs, and bay leaf. Simmer 12–15 minutes until thick.
• 5. Assemble: Roll chilled dough to slightly larger than skillet. Remove bay leaf, lay dough over hot filling, tuck edges, cut steam vents, brush with egg wash.
• 6. Bake at 400°F (200°C) for 30–35 minutes until crust is deep golden and filling bubbles at edges. Rest 10–15 minutes, garnish, and serve.

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Log-Cutter’s Beef and Onion Skillet Pie

Why You’ll Love This Recipe

• Deep, slow-browned beef and sweet onions in a rich, savory gravy that tastes like it simmered all day.
• Flaky herb-speckled crust baked right on top in the same cast iron skillet for fewer dishes and maximum flavor.
• Rustic, hearty, and filling enough to feed hungry appetites on cold nights.
• Flexible recipe with make-ahead options and simple ingredients you can find anywhere.

Grocery List

• Produce: 2 large yellow onions, 3 cloves garlic, fresh parsley or fresh thyme (for garnish, optional)
• Dairy: Unsalted butter, 1 large egg
• Pantry: All-purpose flour, sugar, fine salt, black pepper, dried thyme, dried rosemary, olive or neutral oil, beef broth, dark beer or red wine (or extra broth), tomato paste, Worcestershire sauce, Dijon mustard, bay leaf

Full Ingredients

Herb Skillet Pie Crust (Top Only)

• 1 1/2 cups (195 g) all-purpose flour
• 1 tsp sugar
• 3/4 tsp fine salt
• 1/2 tsp dried thyme, crumbled between fingers
• 1/2 tsp dried rosemary, lightly crushed
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 4–6 tbsp ice water (start with 4 tbsp, add more as needed)

Beef and Onion Filling

• 2 tbsp olive oil or neutral cooking oil
• 2 tbsp unsalted butter
• 2 large yellow onions (about 1 1/2 lb / 680 g), halved and thinly sliced pole-to-pole
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) 85% lean ground beef
• 1 1/2 tsp fine salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp tomato paste
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups (360 ml) beef broth (preferably low-sodium)
• 1/2 cup (120 ml) dark beer or dry red wine (or additional beef broth)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, lightly crushed
• 1 bay leaf

Egg Wash & Finish

• 1 large egg
• 1 tbsp water
• Flaky sea salt, for sprinkling (optional)
• Fresh parsley or fresh thyme leaves, chopped, for garnish (optional)

Step-by-Step Instructions

Step 1: Make and Chill the Herb Crust

In a medium mixing bowl, whisk together the flour, sugar, salt, dried thyme, and dried rosemary until evenly combined. Add the cold butter cubes and toss to coat them in the flour mixture.

Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Work quickly so the butter stays cold.

Drizzle in 4 tbsp of ice water and gently toss with a fork. Add up to 2 more tbsp water, 1 tbsp at a time, just until the dough holds together when you squeeze it in your hand. It should be moist enough to clump, but not sticky or wet.

Turn the dough out onto a lightly floured surface and gently press it together into a thick disk. Do not over-knead; a few cracks are fine and will help keep the crust flaky. Wrap the disk tightly in plastic wrap or parchment and refrigerate for at least 30 minutes while you prepare the filling. You can chill it up to 2 days in advance.

Step 2: Preheat the Oven and Prepare the Onions

About 15 minutes before the dough is fully chilled, preheat your oven to 400°F (200°C) with a rack in the center position.

Halve the onions from root to tip, peel them, then slice them thinly pole-to-pole into half-moons about 1/4 inch thick. Mince the garlic and set it aside separately so it does not burn while the onions cook.

Choose a heavy, oven-safe skillet for this recipe, ideally a 10–12 inch cast iron skillet with at least 2-inch-high sides. The filling will simmer on the stovetop and then bake in the same pan under the crust.

Step 3: Slowly Brown the Onions

Place the skillet over medium heat and add the olive oil and butter. Once the butter has melted and is just starting to foam, add the sliced onions and 1/2 tsp of the salt. Toss to coat the onions in the fat and spread them into an even layer.

Reduce the heat to medium-low and cook the onions, stirring every few minutes, until they are soft, deeply golden, and sweet, about 18–22 minutes. Adjust the heat as needed so they brown slowly without burning; a few dark edges are fine, but you do not want blackened bits.

If the onions start to stick too much, splash in 1–2 tbsp of water and scrape up any browned bits with a wooden spoon. This slow browning step builds the base of the skillet pie’s flavor, so do not rush it.

Step 4: Brown the Beef and Build the Gravy

Increase the heat to medium. Add the minced garlic to the onions and cook for 30–60 seconds, just until fragrant.

Add the ground beef, breaking it into chunks with your spoon. Sprinkle over the remaining 1 tsp salt and about 1/2 tsp of the black pepper. Cook, stirring and breaking up the meat, until it is no longer pink and is starting to develop browned, crispy bits in places, about 8–10 minutes.

Push the beef and onions to the edges of the skillet to create a small bare spot in the center. Add the tomato paste to that center area and cook, stirring, for 1–2 minutes to darken it slightly; this deepens the flavor. Sprinkle the 1/4 cup flour evenly over the meat and onions and stir everything together until no dry flour remains. Cook this mixture for another 1–2 minutes; it will look a bit pasty, which is normal.

Slowly pour in the beef broth and the beer or wine, stirring constantly and scraping the bottom of the pan to release any browned bits. Stir in the Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, bay leaf, and the remaining 1/4 tsp black pepper.

Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer. Cook, stirring occasionally, until the gravy is thick and glossy and the flavors have melded, about 12–15 minutes. The mixture should be spoonable but not soupy; if it looks too thick, add a splash more broth or water. Taste and adjust seasoning with additional salt or pepper as needed. Turn off the heat and remove the bay leaf.

Step 5: Roll Out the Herb Crust

While the filling finishes simmering, remove the chilled dough from the refrigerator. Lightly flour your work surface and rolling pin. Place the dough disk in the center and let it sit at room temperature for 3–5 minutes so it is easier to roll but still cold.

Roll the dough out into a circle about 1/8 inch thick and roughly 1–2 inches larger in diameter than your skillet (aim for about 12–13 inches across for a 10–11 inch pan). Rotate the dough a quarter turn every few rolls and dust lightly with flour as needed to prevent sticking.

To transfer the dough, gently roll it around your rolling pin or fold it loosely into quarters. You want it ready to move quickly onto the hot filling once the skillet comes off the heat.

Step 6: Assemble and Bake the Skillet Pie

With the filling still hot in the skillet and the oven fully preheated to 400°F (200°C), smooth the beef and onion mixture into an even layer. Make sure there is at least 1/2 inch of space between the filling level and the top of the skillet to allow the gravy to bubble under the crust.

Carefully unroll or unfold the rolled dough over the skillet, centering it so it drapes evenly over the filling. Gently tuck the overhang down along the inside edges of the skillet to create a rustic seal; it does not need to be perfect, just snug. If the dough tears, pinch it back together.

In a small bowl, whisk together the egg and 1 tbsp water to make an egg wash. Brush the top of the crust generously with the egg wash for a shiny, golden finish. Use a sharp knife to cut 4–6 small slits in the center of the crust to create steam vents. If you like, sprinkle a pinch of flaky sea salt and a few extra dried thyme leaves over the top.

Place the skillet on a baking sheet (to catch any potential drips) and transfer to the center rack of the oven. Bake at 400°F (200°C) for 30–35 minutes, until the crust is deep golden brown and the filling is bubbling up around the edges of the crust.

Step 7: Rest, Garnish, and Serve

Carefully remove the hot skillet from the oven and set it on a heatproof surface or trivet. The filling will be extremely hot and slightly loose right out of the oven, so let it rest for 10–15 minutes. This resting time allows the gravy to thicken slightly so it scoops cleanly and safely.

Just before serving, sprinkle the top of the crust with chopped fresh parsley or fresh thyme leaves, if using, for a pop of color and fresh aroma.

Serve the pie straight from the skillet, spooning generous portions of crust, beef, onions, and gravy into shallow bowls or onto warm plates. This dish is especially comforting alongside buttered peas, roasted carrots, or a simple green salad.

Pro Tips

• Keep the crust cold: Cold butter is the key to a flaky crust. If your kitchen is warm, chill the rolled-out dough on a sheet pan in the fridge for 5–10 minutes before placing it over the filling.
• Do not rush the onions: Those extra minutes spent slowly browning the onions add a deep sweetness and complexity that make this skillet pie taste like it came from a lodge kitchen.
• Adjust thickness of the gravy: If the filling seems too thin after simmering, let it bubble a few extra minutes. If it is too thick, stir in a splash of hot broth or water until it looks like a hearty stew.
• Control salt: If your broth is not low-sodium, start with less salt and season more at the end. Worcestershire sauce also adds saltiness and umami.
• Use the right pan: A well-seasoned cast iron skillet is ideal, but any heavy, oven-safe skillet or braiser of similar size will work. Avoid nonstick pans that are not rated for high oven heat.

Variations

• Shortcut crust: Swap the homemade herb crust for a refrigerated pie crust or puff pastry sheet. Still brush with egg wash and sprinkle with a pinch of dried thyme for flavor.
• Mushroom and stout version: Add 8 oz (225 g) sliced cremini mushrooms after the onions are softened and cook until they release their moisture. Use a robust stout beer for a deeper, earthier gravy.
• Cheddar-topped twist: Sprinkle 1/2–3/4 cup grated sharp cheddar over the hot filling just before adding the crust. The cheese will melt into the top layer of the gravy under the pastry for an extra-rich, log-cabin feel.

Storage & Make-Ahead

Let leftover skillet pie cool completely at room temperature for about 1 hour, then cover the skillet tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, then uncover for the last 5 minutes to re-crisp the crust. Individual slices can also be reheated in the microwave for 1–2 minutes, though the crust will soften.

To make ahead, you can prepare the herb crust dough up to 2 days in advance and keep it chilled, or freeze it for up to 1 month (thaw overnight in the refrigerator before rolling). The beef and onion filling can be cooked and cooled, then refrigerated for up to 24 hours. Rewarm the filling gently on the stovetop until hot and bubbly, top with the rolled crust, and bake as directed, adding 5–10 extra minutes if needed.

Nutrition (per serving)

Approximate values for one of 6 servings: about 650 calories, 33 g protein, 38 g carbohydrates, 41 g fat (21 g saturated), 3 g fiber, and around 980 mg sodium (will vary with broth and salt used). These numbers are estimates and should be used as a general guide only.