Recipe of the Week

Beef, Cheddar and Potato Pie

2 lbs. ground beef (I use less--more like 1 1/2 lbs.)
2 carrots, cut into 1/4" cubes
1 large onion, cut into 1/4" cubes
2 stalks celery, cut in 1/4' cubes
1 large clove garlic, finely chopped
1 large baking potato, peeled and cut into 1/4" cubes
1/2 c water or beef broth

8 oz. shredded cheddar cheese
Salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 Tbsp. water

Preheat oven to 375 degrees. In skillet, combine beef, carrots, onion, celery and potato and cook, breaking up meat, over med-high heat till beef is cooked through and some liquid has evaporated, about 15 mins. Lower heat to med, add water or beef broth and cook 10 mins. Add the cheese, 2 tsp salt and 1/2 tsp pepper. Let cool.

On floured surface, roll 1 puff pastry sheet into 12" round. Place in 10" skillet or deep pie dish. Roll remaining puff pastry sheet to 11" round. Using slotted spoon, transfer 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 1/2" edge.

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 tsp salt and 1/2 tsp pepper. Bake for 45 mins,tenting with foil if crust darkens too quickly. Transfer to rack to cool for 15 mins.

Serves 8