This was a hit! The whole family gave it a thumbs up.
If you like pot pie you need to give this one a try.
Best of all it's simple to make!
Beef Cheddar and Potato Pie
2 lbs ground beef
2-3 carrots, cut into 1/4" cubes
1 onion chopped
2 stalks celery, cut into 1/4" cubes
1 large clove garlic finely chopped
1 large potato peeled and cut
1/2 c beef broth
8 oz sharp cheddar cheese shredded
Salt and Pepper
2 sheets frozen puff pastry, thawed but cold
1 egg yolk, beaten with 1 Tlb water
*Preheat oven 375.
In a large skillet combine beef, carrots, onion, celery, garlic, and potato and cook, breaking up the meat, over med-high heat until meat is cooked through and some liquid has evaporated, about 15 min. Lower the heat to med and add the broth cook for 10 minutes. Add the cheese 2 tsp salt and 1/2 tsp pepper. Let cool slightly.
* On a floured surface, roll 1 puff pastry into a 12" round. Place in a 10" deep dish. Roll the remaining puff pastry sheet into a 11' round. Using a slotted spoon transfer meat to the dish. Top with second pastry. Lightly press the edges to seal. Brush the top with the egg wash and cut an X into the pastry. Sprinkle with salt and pepper. Bake for 45 min, tenting with foil if the crust darkens to quickly. Let cool for 15 min before cutting.
* I again used ground turkey, and tented the foil on top until the last 5 min.
* Also if you could skip the pastry on the bottom and it would taste good too. It just might not hold together as well.
If you like pot pie you need to give this one a try.
Best of all it's simple to make!
Beef Cheddar and Potato Pie
2 lbs ground beef
2-3 carrots, cut into 1/4" cubes
1 onion chopped
2 stalks celery, cut into 1/4" cubes
1 large clove garlic finely chopped
1 large potato peeled and cut
1/2 c beef broth
8 oz sharp cheddar cheese shredded
Salt and Pepper
2 sheets frozen puff pastry, thawed but cold
1 egg yolk, beaten with 1 Tlb water
*Preheat oven 375.
In a large skillet combine beef, carrots, onion, celery, garlic, and potato and cook, breaking up the meat, over med-high heat until meat is cooked through and some liquid has evaporated, about 15 min. Lower the heat to med and add the broth cook for 10 minutes. Add the cheese 2 tsp salt and 1/2 tsp pepper. Let cool slightly.
* On a floured surface, roll 1 puff pastry into a 12" round. Place in a 10" deep dish. Roll the remaining puff pastry sheet into a 11' round. Using a slotted spoon transfer meat to the dish. Top with second pastry. Lightly press the edges to seal. Brush the top with the egg wash and cut an X into the pastry. Sprinkle with salt and pepper. Bake for 45 min, tenting with foil if the crust darkens to quickly. Let cool for 15 min before cutting.
* I again used ground turkey, and tented the foil on top until the last 5 min.
* Also if you could skip the pastry on the bottom and it would taste good too. It just might not hold together as well.
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