Rustic Beef Skillet Pie with Pretzel Crust, Smoked Cheddar and Mild Mustard Cream

Instructions

1. 1

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

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   2. Heat a large oven-safe skillet over medium-high heat. Add the vegetable oil and butter. When the butter melts, add the yellow onion and cook for 3 minutes, stirring often. Add the cremini mushrooms and cook 5 minutes more until they release their liquid and start to brown. Add the garlic and cook for 30 seconds.

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   3. Add the ground beef, 1 teaspoon of the kosher salt, and the black pepper. Cook for 6 to 8 minutes, breaking up the meat, until no pink remains and some bits begin to brown.

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   4. Sprinkle the all-purpose flour over the beef mixture and stir for 1 minute to cook off the raw flour taste.

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   5. Gradually pour in the beef broth while stirring. Add the heavy cream, Dijon mustard, Worcestershire sauce, and fresh thyme. Cook for 3 to 4 minutes over medium heat, until a thick, creamy sauce forms. Taste and adjust with the remaining kosher salt if needed. Remove from the heat.

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   6. In a bowl, combine the crushed hard pretzels with two-thirds of the smoked cheddar cheese and half of the chives. Scatter this mixture evenly over the beef filling in the skillet.

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   7. Brush the surface with the beaten egg to help the crust brown and bind together. Sprinkle the remaining smoked cheddar cheese on top.

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   8. Bake for 14 to 16 minutes at 220 °C / 425 °F, until the topping is golden, crisp, and the filling is bubbling around the edges.

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   9. Let rest for 5 minutes. Finish with the remaining chives and serve hot.