Beef, Cheddar and Potato Pie

November 2009
Beef, Cheddar and Potato Pie

by 77 people

add your rating

Add a comment

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.

Makes: 8 servings

Prep: 45 mins

Bake: 45 mins

  • 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 sheet  frozen puff pastry, thawed but cold
  • 1 large egg yolk, beaten with 1 tablespoon water
  1. Preheat the oven to 375 degrees . 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.
  2. 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.
  3. 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.
  • Bake the pie up to 1 day ahead, then reheat in a 350 degrees oven for 20 minutes.
Tip Think this looks decadent?
  • A Minnesota restaurant is getting creative with their pies, too: Betty's Pies in Two Harbors (1633 Highway 61, 218-834-3367) mixes entire slices (like banana cream) with three scoops of vanilla ice cream and a splash of cold milk, then serves it all as a shake ($6.25). Make it at home with a leftover slice of pumpkin or chocolate pie.