Skillet Beef Pie

Directions

1. 1
   Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat.
2. 2
   Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper.
3. 3
   Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes.
4. 4
   Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
5. 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. 6
   Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes.
7. 7
   Stir in the raisins and olives and remove from the heat.
8. 8
   Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork.
9. 9
   Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.
10. 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. 11
    Photograph by Antonis Achilleos