Throwback Thursday: Beef Pot Pie

In 2009, I found myself recently married and living in a new state (Arizona), away from all my family and friends (though with my new-husband/love-of-my life). To keep everyone in the loop on our new adventure, I started blogging and sharing bits and pieces of desert living and newlywed life. Occasionally I'd write about my shenanigans in the kitchen (as a newbie home chef, there were some epic fails that unfortunately husby had to stomach, bless his heart). I also posted my successes, including a Beef Pot Pie that has stayed in my recipe binder to this day. 

Over our Christmas holiday in California, I had the thought of whipping up the pie for family dinner one night. Not having my ginormous recipe binder with me, I took to the internet and searched my blog for the recipe. And y'all. I found it. Kind of. In my 2010 post, I had linked to the original recipe (a Rachel Ray creation), but the link was no longer functional. What was most disturbing, however, were the photos! I'm not sure if I should be proud of how far I've come, or appalled at where I started (before I had discovered SLRs, fancy lenses and the importance of natural lighting). If you are curious, the original post can be found here, though promise me you'll at least pretend to shield your eyes from the hideousness ;)

What looking back at the archives did do was inspire me to create some re-boots. The Beef Pot Pie recipe literally wasn't in the original post anymore, so why not give it the 2016 2017 treatment? Thus, Throwback Thursday. An old blog post with a new twist!

I originally baked this pot pie in the desert of Scottsdale, but found a new appreciation for it here in Alabama, where our winters are actually chilly. Comfort food on a cold night is the best. This is also a make-ahead recipe - it can be fully prepped well in advance, then popped in the oven to bake whenever you're ready. Here's what you'll need:

I just love having all my mise en place ready, don't you?? If I can prep earlier in the day (say, when Parker's at school), I'm all about it. Come cooking time, it makes the experience so much more relaxing and enjoyable. If I'm really on my game, I'll wash and cut the whole bunch of celery, or all the carrots, or whatever I'm working with to have prepped and ready in the refrigerator for future cooking or snacking. If you are wondering about the Guinness, it's not a mistake that it's in the photo (and it wasn't just for sipping, ha!) - it's the secret ingredient that gives the pot pie lots of flavor and depth. The recipe only calls for 3/4 of a cup, though, so you will have leftover Guinness if you are wanting a swig or three ;)

Beef Pot Pie (adapted from Everyday with Rachel Ray, November 2009)

Ingredients

1 lb. ground beef

2 diced carrots

1 diced onion

3 stalks celery, diced

2 chopped garlic cloves

1 peeled, diced baking potato

3/4 cup Guinness

8 oz. grated sharp cheddar

salt and pepper

2 sheets frozen puff pastry

1 egg yolk, beaten with a touch of water

Directions

1. Preheat oven to 375. Start thawing puff pastry.

2. In a skillet, combine beef, carrots, onion, celery, garlic and potato. Cook over medium-high heat for 15 minutes. Lower heat, add Guinness and cook for 10 more minutes. Remove from heat, stir in cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Let cool.

3. On a floured surface, roll one puff pastry sheet and place in a deep pie dish. Roll the second and leave ready. Using a slotted spoon, transfer the meat mixture to the pie dish. Make egg wash and brush on the edge of the crust. Cover with second sheet of puff pastry. Press the edges to seal and trip with kitchen shears. 

4. Brush the top with more egg wash and cut an X into the pastry. Bake for 45 minutes, tenting with foil about halfway through (or whenever crust begins to darken). Cool on a baking rack for 15 minutes, then enjoy!

This pie is decadent and flavorful, and often I serve it by itself since it covers all my requirements for dinner (a veggie, a protein and a carb). The meat to veggie ratio actually favors the veggies, so I feel good about serving it to my boys, and they're both fans (after I served it last, Parker insisted on writing "Pot Pie" and drawing a picture of his slice).

Yay for Throwback Thursday!