Camp Wilderness Sunrise

Easy Fall Meals: Beef Pot Pie

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1 lb. ground beef
3 large carrots (diced)
1 large onion (diced)
2 stalks celery (diced)
1 large clove garlic (minced)
2 large baking potatoes (peeled and diced)
1/2 C. dark beer
8 oz. sharp cheddar (shredded)
salt and pepper
2 sheets frozen puff pastry (thawed, but cold)
1 egg yolk (beaten with 1 T. water)

1. Preheat oven to 375 degrees. In a skillet, combine beef, carrots, onion, celery, garlic and potatoes. Cook over medium high until beef is cooked through, about 15 minutes. Lower heat to medium, add beer, cheddar, salt and pepper, cook 10 minutes.
2. Cut one piece of the puff pastry to fit your square baking dish. Fit into the bottom of the dish. Top with meat mixture, then second piece of puff pastry (also cut to fit, with an “X” vent cut into the middle). Make fun designs with leftover puff pastry, add to top. Brush with egg. Sprinkle with salt and pepper. Bake 45 minutes.

*recipe modified slightly from one found in Everday by Rachel Ray magazine.

*OMG, this is delicious, y’all. Perfect on a chilly or snowy night, leftovers are even better.


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