This pie is SO delicious! It’s definitely a Rob and Angie favorite.
My modifications: I use ground turkey(a little over a lb) instead of beef, up the veggie content and use refrigerated pie crust.
Beef, Cheedar, and Potato Pie
Ingredients:
* 2 pounds ground beef
* 2 carrots, cut into 1/4-inch cubes
* 1 large onion, cut into 1/4-inch cubes
* 2 stalks celery, cut into 1/4-inch cubes
* 1 large clove garlic, finely chopped
* 1 large baking potato, peeled and cut into 1/4-inch 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 tablespoon water
Bake the pie up to 1 day ahead, then reheat in a 350° oven for 20 minutes.
Think this looks decadent?
A Minnesota restaurant is getting creative with their pies, too: Betty’s Pies in Two Harbors(1633 Highway 61, 218-834-3367) mixes entire slices (like banana cream) with three scoops of vanilla ice cream and a splash of cold milk, then serves it all as a shake ($6.25). Make it at home with a leftover slice of pumpkin or chocolate pie.
Directions:
1.
Preheat the oven to 375°. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2.
On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3.
Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.