Skillet Beef Pie with Creamy Red Beans and Garlic-Scallion Bread Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Heat a large oven-safe skillet, about 12 inches, over medium-high heat. Add the olive oil, ground beef, and 1/2 teaspoon of the salt. Cook for 5 to 6 minutes, breaking up the meat, until no longer pink.

3. 3

   Add the yellow onion, celery, and 4 minced garlic cloves. Cook for 4 to 5 minutes, stirring, until the vegetables soften.

4. 4

   Stir in the smoked paprika, dried thyme, black pepper, and tomato paste. Cook for 1 minute to deepen the flavor.

5. 5

   Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Cook for 3 to 4 minutes until the liquid reduces slightly.

6. 6

   Add the cooked red kidney beans and heavy cream. Stir well and cook 2 minutes more until the filling is thick and creamy. Taste and adjust with the remaining salt. Remove from the heat.

7. 7

   In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Add the melted butter, buttermilk, the remaining 2 minced garlic cloves, and the scallions. Mix just until combined.

8. 8

   Fold the shredded sharp cheddar into the dough. Drop spoonfuls of the dough over the hot filling, leaving a few small gaps for steam to escape.

9. 9

   Transfer the skillet to the oven and bake for 18 to 22 minutes at 220 °C / 425 °F, until the crust is golden and cooked through in the center.

10. 10

    Let rest for 5 minutes before serving so the filling can set slightly.