Beef, Cheddar and Potato Pie

Photo by Jaime D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    Lbs ground beef

  • 1

    large onion

  • 2

    stalks celery, cut into 1/4 in. cubes

  • 1

    large garlic clove, finely chopped

  • 1

    large potato, peeled and cubed

  • 1/2

    cup dark beer

  • 8

    oz. shredded cheddar cheese

  • salt and pepper

  • 2

    sheets frozen puff pastry, thawed but cold

  • 1

    large egg yolk, beaten with 1 Tbsp water

Directions

Preheat oven to 375. In a skillet combine beef, carrots, onion, celery, garlic, and potato and cook, breaking up the meat until cooked through (15 min). lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 tsp salt and 1/2 tsp pepper. Let cool. On a floured surface roll 1 puff pastry sheet into a 12 in. round. Place in a deep pie dish. Roll the remaining puff pastry in to an 11 in. round. using a slotted spoon, transfer the meat mixture. Lightly brush the edge of the crust with the egg wash, then place the 2nd sheet on top. press edges to seal. Place the pie on a baking sheet. Brush the top with more egg wash and cut an "X" into the top. sprinkle with 1 tsp salt and 1/2 tsp pepper. Bake for 45 min., tenting with foil if the crust darkens too quickly. Cool for 15 min. before serving.

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