Tasty Tuesdays...Beef, Cheddar and Potato Pie

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Welcome to Tasty Tuesdays!

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This week I made Beef, Cheddar, and Potato Pie.  Sort of an unusual recipe for me.  I hardly ever cook with beef - in fact I only eat it maybe once a month.  But, I am really glad I tried this - it was delicious!  Definitely a keeper and I know I'll be making it again.

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{ This recipe comes from the November 2009 issue of Rachel Ray Magazine }

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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 {I made a pie crust following my favorite recipe from Smitten Kitchen; try it, you'll love it!}

- 1 large egg yolk, beaten with 1 tablespoon water

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{ I cut the recipe in half for myself but have listed the amounts for the full recipe above.  Also, the original recipe calls for baking this in a round, ceramic pie dish.  Because I cut the recipe in half I baked it in a smaller rectangular baking dish }

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1.  If you are going to make your own pie crust, make it first and place it in the refrigerator to chill while you prepare the other ingredients for the pie.

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2.  Prep ingredients.

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3.  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. Remove from heat.  Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.

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4.  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.

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5.  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.

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Fresh out of the oven:

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What have you cooked up this week?

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{ Please remember to add a link to your post or the Tasty Tuesdays button which you can find on my sidebar.  Thanks! }

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I shared this recipe over @ This Week's Craving at Mom's Crazy Cooking.