Beef, cheddar and potato pie

I saw this recipe in the latest issue of the Rachael Ray magazine, it looked good and I had everything needed to make it, and even though I am usually awful at making pies I gave it a try.


2 lbs ground beef
2 carrots cut into cubes
1 onion, diced
2 stalks celery, sliced
1 garlic clove, finely chopped
1 large baking potato, peeled and cubed
1/2 cup dark beer
8 ounces sharp cheddar cheese, grated
2 sheets puff pastry
1 large egg yolk
1 tbsp water
salt and pepper

Preheat oven to 375

In a skillet combine the beef, carrots, onion, celery, garlic and potato. Cook until the meat has browned

Add the beer, cook for 10 minutes

Add the cheese, 1 tsp salt and 1/2 tsp pepper, let cool

Place 1 sheet of pastry in a 10 inch pie dish, transfer the filling into dish, lightly brush the edge of the pastry with the egg wash, then place the second sheet on top. Press the edges to seal.

Place the pie on a baking sheet, brush the top with more egg wash and cut an X into the pastry. Sprinkle with 1 tsp salt and 1/2 tsp pepper, Bake for 45 minutes.