Beef, Cheddar and Potato Pie

By akakeno

Ingredients

• 2 lbs. ground beef
• 2 carrots, cut into 1/4" cubes
• 1 large onion, cut into 1/4" cubes
• 2 stalks celery, cut into 1/4" cubes
• 1 large garlic clove, finely chopped
• 1 large potato, peeled and cut into 1/4" cubes
• 1/2 cup dark beer
• 8 ounces sharp cheddar cheese, shredded
• Salt and Pepper
• 2 sheets frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 Tbs. water

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375F. In skillet, combine beef, carrots, onion, celery, garlic and potato and cook, breaking up meat, over med-high heat until beef is cooked through and some liquid has evaporated, about 15 mins. Lower heat to medium, add the beer and cook for 10 minutes. Add cheese, 2 tsps. salt and 1/2 tsp. pepper. Let cool.
2. On floured surface, roll 1 puff pastry sheet into a 12" round. Place in 10-inch skillet or deep pie dish. Roll remaining sheet into an 11" round. Using slotted spoon, transfer meat mixture to skillet. Lightly brush the edge of crust with some of the egg wash, then place the 2nd sheet on top. Press the edges together to seal, then trim to a 1/2 inch edge.
3. Place pie on baking sheet. Brush top with egg wash and cut "X" into the pastry. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to rack and cool for 15 mins.