Cowboy Skillet Pie
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Cowboy Skillet Pie

Cowboy Skillet Pie

with Green Pepper and Jalapeno

YEEEEHAW! EP friend, saddle up for a delicious, down-home dinner (and some more awful cowboy puns). No, buckaroos, we’re not talking about a can of beans cooked over the campfire. We’re talking a beefed up, Wild West-spiced creation that’s chock full of hearty, delicious flavors sure to satisfy. There’s bubbly beef chili with green pepper and jalapeño for a KICK, all topped off with a layer of mashed spuds. Not to mention, it’s all assembled in one skillet...because even the grittiest of cowboys don’t like doing the dishes. Now who’s up for a pint at the saloon??


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

5 unit

Yukon Gold Potatoes

1 unit

Long Green Pepper

1 unit

Yellow Onion

2 clove


1 unit


1 unit

Ground Beef

1 unit

Southwest Seasoning

1 unit

Chicken Stock Concentrate

2 unit

Sour Cream

(Contains Milk)

1 tablespoon


Not included in your delivery

1 tablespoon


(Contains Wheat)

2 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber10 g
Protein26 g
Cholesterol125 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Step 1

Preheat broiler to high. Wash and dry all produce. Medium dice potatoes into ½-inch cubes. Core, deseed, and medium dice long green pepper. Halve, peel, and small dice onion. Peel and finely chop garlic. Finely chop jalapeño, removing seeds if you prefer less heat.

Step 2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, about 12 minutes. Drain and return to pot. Cover to keep warm.

Step 3

Meanwhile, heat a drizzle of oil in a medium oven-safe pan over medium-high heat. Add long green pepper and season with salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add onion and season with salt and pepper. Cook, stirring, until softened and beginning to brown, 4-5 minutes more.

Step 4

Add garlic and as much jalapeño as you’d like (reserving some for garnish) to pan. Cook, stirring, until fragrant, about 30 seconds. Add beef, seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes. Add 1 TBSP flour. Cook, stirring to coat, for 1 minute.

Step 5

Gradually stir in ½ cup water. Add stock concentrate and 1 TBSP ketchup and stir to combine. Simmer until thickened, 1-2 minutes. (Mixture should be the consistency of a very thick chili.) Taste and season with salt and pepper. Remove from heat. (If your pan isn't oven-safe, transfer beef mixture to a baking dish.)

Step 6

Mash potatoes with 2 TBSP butter, sour cream, and a couple splashes of water (or milk, for a richer experience), as needed, until smooth. Season with salt and pepper. Spread mashed potatoes on top of beef mixture, leaving roughly a 1-inch gap around edge of skillet. Broil until bubbling, about 3 minutes. Sprinkle over as much remaining jalapeño as you’d like (if desired).