This savory pie is easy to ace on the first try. If you are making this with potatoes left over from the Rosemary Chicken Drumsticks and Vegetables see the alternate directions.
Ingredients
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
1 large onion, diced
2 stalks celery, sliced ¼ inch increments
1 large clove garlic, finely chopped
1 large baking potato, peeled and diced
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. 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.
2. Lower the heat to medium, add the beer and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. 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, and trim to a ½ -inch edge.
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 ½ teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Alternate Directions:
Ingredients
Leftover potato, pepper, onion mixture from Rosemary Chicken Drumsticks and Vegetables
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
2 stalks celery, sliced ¼ inch increments
Left over vegetables from Rosemary
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. Preheat the oven to 375°. In a skillet, combine the beef, carrots and celery and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.
2. Lower the heat to medium, add the beer and leftover vegetables and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. 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, and trim to a ½ -inch edge.
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 ½ teaspoon pepper. Bake for 35-45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Beef, Cheddar and Potato Pie recipe at Rachael Ray Magazine
