Beef and Potato Pie

5 Nov

This savory ground beef, onion and cheddar pie—made with store-bought puff pastry—is easy to ace on the first try. Serve as the star of your meal with a side salad, or just dig in fork first. You’ll be so satisfied, you may even skip dessert!

This is one of my hubby’s favorite dinners! It is a great all in one dish that is so comforting and absolutely perfect on chilly Fall and Winter nights! I usually pair it with some fresh fruit but really it is perfect served alone!

The other fabulous thing about this dish is its wonderful for cleaning out any leftover veggies in your fridge! The recipe is just a guideline, and once you’ve made it once you and your family can decide what your tastes prefer, more beef or more veggies! You really can’t mess this recipe up! It’s also great for sneaking in veggie servings for your loved ones! In parentheses I added the amounts I usually use for my family, I never measure any of it, I just add it until it looks “right!” The recipe is for a deep dish pie pan but I don’t have one so I just use my regular pie pan, which is why I only use one pound of beef! And, if you have leftover filling you can’t fit in, it tastes great just by itself, too!

Beef and Potato Pie

INGREDIENTS

2 pounds ground beef {1 lb ground beef}

2 carrots, cut into 1/4-inch cubes {1 cup sliced baby carrots}

1 large onion, cut into 1/4-inch cubes {1 good sized sweet yellow vidalia onion}

2 stalks celery, cut into 1/4-inch cubes {3 stalks of celery}

1 large clove garlic, finely chopped

1 large baking potato, peeled and cut into 1/4-inch cubes {4 medium sized potatoes, or if you’re looking for a shortcut, use a couple cups of frozen o’brien style potatoes}

1/2 cup dark beer

8 ounces sharp cheddar cheese, shredded

Salt and pepper

2 sheets frozen puff pastry, thawed but cold {I use the refrigerated pie crust by Pillsbury, if I am in a hurry, otherwise I use my go-to homemade pie crust recipe, which will be posted later!}

1 large egg yolk, beaten with 1 tablespoon water

DIRECTIONS:

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.

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 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.

*Note:*Bake the pie up to 1 day ahead, then reheat in a 350° oven for 20 minutes.

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