beef, cheddar and potato pie

i have a confession. i mean it’s not earthshattering but i feel like i need to come clean. see i don’t like posting dinner recipes or non cookie/cake/cupcake recipes because i haven’t gotten the hang of photographing them so i don’t like the pictures so they make me sad. i mean i cook. a lot. but dinner just doesn’t make the prettiest of subjects for me. part of that is because i work all day so by the time i make dinner it’s like 7-730P so the sun isn’t at it’s brightest. plus even when the sun is shining, i don’t have a ton of windows so my natural light is limited.

(i totally know what you’re thinking right now… but emily you publish your posts in the middle of the day so i don’t know what you mean by you have job that you work all day at! well smartypants… i write the posts when i have my “smoke break” at work since you know i don’t smoke and all. it usually takes me a good couple days to complete a full post.)

plus i just haven’t gotten the hang of styling my dinners and plates or telling a story through the picture. the story is usually that i’m hungry and ready to eat so i don’t really care how pretty the plate is. don’t get me wrong…. i’m totally jealous of all those people who can make a plate of food look scrumptious which makes me even more jealous of the people who can do that with a picture. (like seriously there are sometimes i just want to lick the screen or the picture it just looks so yummy.) desserts are just so yummy anyways that i feel like they’re the more photogenic cousin of all the courses.

i know it shouldn’t really matter but i read all kinds of food magazines and food blogs that it makes me sad. i mean i’ll try to get there one day but these people do it like it’s their job… oh wait.

well i feel a little better having confessed that to you. i feel like we have an understanding now as to why there’s so much baked goods because i do eat actual meals. just saying.

oh and this little pie.. well it’s quite delicious. to just call it a pie is a little deceiving. i would actually call it a pot pie but semantics i guess. well this pot pie is a good little gem for a cool night. i mean it worked perfectly fine on the hot night that we ate it but it’s probably more of a fall dish. but who freaking cares. eat it now.

beef, cheddar and potato pie

  • 2 lbs ground beef – you could use ground turkey or chicken if you wanted….
  • 2 carrots, cut into 1/4 in cubes
  • 1 onion, cut into 1/4 in cubes
  • 2 stalks celery – i omit this because i’m not a fan of cooked celery
  • 1 large clove garlic, minced
  • 1 large russett potato, peeled and cut into 1/4 in cubes
  • 1/2 c dark beer
  • 8 oz sharp cheddar cheese – i usually use a smoked gouda or provolone
  • salt and pepper
  • 2 frozen puff pastry sheets, thawed
  • 1 egg yolk beaten with 1 tbs water
  1. combine beef, carrots, onion, celery (if using), garlic and potato in a skillet over medium-high heat. cook until the beef is cooked through and some liquid has evaporated, about 15 min. lower the heat to medium, add the beer and cook for 10 more min. add the cheese, salt and pepper. let cool.
  2. preheat oven to 375F.
  3. on a floured surface, roll 1 puff pastry sheet into a 12 in round. place in a 10 in skillet or pie plate. roll the remaining puff pastry sheet into a 11 in round. transfer the meat mixture to the skillet / pie dish. lightly brush the edge with the egg wash and place the second sheet on top. cut an “X” into the pastry top and brush with egg wash. sprinkle with some coarse salt and coarse cracked pepper. place the pie on a baking sheet to catch your drips. bake for 45 min, tenting with foil if the crust darkens too quickly. remove from the oven and let cool for 15 min.

ok so this recipe really isn’t all that complicated but it is a little time consuming… meaning that i would make it on the weekend or on your day off when you’re not scrambling to get dinner on the table and food in people’s mouths before 9P. each step isn’t too time consuming but the whole recipe is what gets you. you also want to be sure to put the pie on the baking sheet, or at least some aluminum foil to catch the drips so you don’t have to run your oven cleaning cycle at 10P and it’s all smoky when you’re trying to get ready for bed. trust me on this. one more note… go easier on the salt than you think. cheese naturally has salt in this and last time i made it, it ended up a little too salty for everyone’s taste which can be hard to do for me.

kisses.

recipe from: everyday with rachael ray magazine

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