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.
Yukon Gold Potatoes
Long Green Pepper
Chicken Stock Concentrate
Not included in your delivery
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.
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.
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.
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.
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.)
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).