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Beef, Cheddar and Potato Pie Recipe

   
 

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     Beef, Cheddar and Potato Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   45/45

Ingredients
2 lbs ground beef
2 carrots, cut into 1/4 inch cubes
1 lg onion, cut into 1/4 inch cubes
2 celery stalks, cut into 1/4 inch cubes
1 lg clove garlic, finely chopped
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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