Nov 14 09
by cara
at 8:04 PM
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Beef, Cheddar and Potato Pie

This recipe grabbed my attention right away.  I love pie.  I love meat and potatoes.  But the two of those things combined?  Intriguing.  This is my first attempt at a savory pie, and it was delicious!  It was a little labor intensive getting all of the ingredients chopped up and rolling out the pie crusts.  Definitely more time consuming that a typical Rachael Ray recipe, but well worth the effort!  As you can see from the picture below, I still need a little work on my pie crust skills…my top crust didn’t seal properly with the bottom crust.  Delicious nevertheless!

Beef Cheddar and Potato Pie 1

Beef, Cheddar and Potato Pie

from Everyday with Rachael Ray

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

Preheat the oven to 375 degrees.  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 of the 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.

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.

Place the pie on a baking sheet.  Brush the top with more 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.

Beef Cheddar and Potato Pie 2

I’m submitting this recipe with Tidy Mom’s Love the Pie Party.  Be sure to check out her site for lots more pie recipes!

Lovethepie

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