Friday, April 16, 2010

Beef and Potato Pie




Beef and Potato Pie

1 pound 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 large potato, peeled and cut into 1/4 inch cubes
salt and pepper to taste
1/2 cup beef broth
8 ounces sharp cheddar cheese, shredded
2 refrigerated pie crusts

Preheat the oven to 375.
In a skillet, combine the beef, carrots, onion, celery, garlic, salt, pepper 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 broth and cook for 10 minutes. Let cool and add the cheese.
Place one crust in a pie plate and pour beef filling in. Cover pie with second crust, crimping edges to seal. Cut slits into top crust to vent.
Cover edges with foil and bake for 30 minutes. Remove foil and bake another 15 minutes.

I made this for the first time last week and we all liked it!