1 lg baking potato, peeled and cut into 1/4 inch cubes
1/2 cup dark beer
8 oz sharp cheddar cheese, shredded
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 lg egg yolk, beaten with 1 T water
Instructions
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 min. Lower heat to med.
add the beer and cook for 10 min. Add the cheese, 2 t salt and
1/2 t 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 in 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 he
second sheet on top. Press the edges t seal, then trim to a 1/2
in 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 t salt and 1/2
t pepper. Bake for 45 min, tenting with foil if the crust darkens too
quickly. Transfer to a rack to cool for 15 min.
TIP- Bake the pie up t 1 day ahead, then reheat in a 350 oven for 20
min.
Originally Submitted
4/2/2010
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