Skillet Beef & Veggie Pie

Beef & Veggie Pie

I use less beef than usual in this dish, because I added 3 eggs. It balanced the dish.
It’s like a crust-less pie – sort of.


  • 2 medium potatoes, (10oz,300gr total) cut in quarters, then thinly sliced
  • 3 medium carrots, cut in half, then thinly sliced
  • 8oz (250gr) ground beef
  • 1 onion, roughly chopped
  • 2 medium ribs celery, roughly chopped
  • 2 cloves garlic, minced
  • 1 tbs oil
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 cup (2oz, 60ml) beef broth
  • 3 eggs
  • 2 tsp Worcestershire sauce
  • 1/2 cup (2oz, 60gr) shredded cheese


  • Heat oil in nonstick skillet over medium heat.
  • Add potatoes, carrots, celery, and sauté 5 minutes.
  • Add the onions, celery, garlic and sauté 5 minutes longer.
  • Cover and let cook for 5 minutes.
  • Uncover, add beef and sauté, breaking it up as it browns.
  • Add Worcestershire, paprika, oregano, and sauté briefly.
  • Add the beef broth, cover and cook for 5 minutes.
  • Uncover and check vegetables.
  • If done, sprinkle cheese evenly over beef.
  • In a medium bowl whisk eggs.
  • Pour eggs evenly over the cheese.
  • Cover and cook until eggs are set, about 5 minutes.
  • Serve.


You could add chopped peppers, or hot sauce if you like heat.
Add the veggies to the skillet as you cut them.


Keywords: skillet dinner, beef pie, beef vegetable skillet

Share via
Copy link