Skillet Beef Pie

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion
• finely chopped
• 1 large red bell pepper
• finely chopped
• 4 cloves garlic
• finely chopped
• Kosher salt and freshly ground pepper
• 1 14 1/2 -ounce can diced tomatoes with green chiles
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1 pound ground beef chuck
• 1/2 cup golden raisins
• 1/2 cup chopped pimiento-stuffed olives
• 1 piece refrigerated pie dough (half of a 14-ounce package)

Instructions

1. Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat.
2. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper.
3. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes.
4. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
5. Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper.
6. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes.
7. Stir in the raisins and olives and remove from the heat.
8. Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork.
9. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.
10. Per serving: Calories 610; Fat 35 g (Saturated 12 g); Cholesterol 79 mg; Sodium 891 mg; Carbohydrate 52 g; Fiber 4 g; Protein 24 g
11. Photograph by Antonis Achilleos