Fall into Flavor

I am sorry that I haven't gotten around to your Project 365 posts to comment yet. We had a little mini crisis here yesterday...my youngest son blacked out in church yesterday. He is fine, but you can imagine that it freaked us out a bit (and everyone else too). We have some wonderful docs in our congregation and he was checked out thoroughly. We still aren't sure what happened, possibly low blood sugar, but he is good. So after dealing with that and watching him like a hawk all afternoon, I was too spent to read blogs.
I will for sure get to them today!




I am joining Linda at 2nd cup for her Fall into Flavor today.
I love this meme, because I love trying new recipes.
I made this recipe last week and my boys loved it!

Beef, Cheddar and Potato Pie

2 pounds lean ground beef
2 carrots, cut into 1/4 inch cubes
1 med onion, cut into 1/4 inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large clove garlic, finely chopped
1 lrg baking potatoe, peeled and cut into 1/4 inch cubes
1/2 cup dark beer (I used miller lite, it's what I had)
8 ounces sharp cheddar cheese, shredded
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 Tbls water

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. add the cheese, 2 tsp salt (add slowly, mine was a bit salty) and 1/2 pepper. Let cool.

On a floured surface, roll 1 puff pastry sheet into a 12 inch round. place in a deep pie dish. roll the remaining puff pastry sheet into an 11 inch round. using a slotted spoon, transfer the meat mixture into the pie. lightly brush the edge of the crust with some of the egg wash, then place the 2nd sheet on top. press the edges to seal.

Place the pie on a baking sheet. brush the top with more of the egg wash and cut an "S" into the pastry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.

Enjoy!

Head over to Linda's for some more fall recipes!!