This Beef Puff Pie recipe has been a family favorite for many years now. Beef & veggies simmered in a secret ingredient then encased in a puff pastry crust. ABSOLUTELY DELICIOUS!!
Oh my gosh, y’all.
Today marks my 5 year blogiversary – aka, my blog anniversary!
5 years ago, I had just had my son. He was almost 3 months old when I opened this blog. I loved to cook, make store-bought things myself, & do DIY projects – and with 3 kids, I also needed to stay on a budget. I started posting frugal recipes & food pics on my MySpace page (remember when?) & I was nicknamed ‘Happy Homemaker’ by many of my friends. They encouraged me to open a blog, if for anything, just to get all these food pics off of MySpace. So I did. On June 27, 2010 – I made my very first blog post to quickly introduce myself to whoever might be reading. Who’d a thunk that 5 years later, this blog would be supporting my family of 5. What a blessing… especially since my husband’s spina bifida came to a point where he could no longer work 3 years ago. I owe a lot of the success of this blog to YOU! For sticking around, making my recipes & DIYs, reading what I have to say, & just being all around awesome! I truly love each & every one of you.
To celebrate my 5 year blogging anniversary, I’m resharing two of my family’s very favorite main dish recipes that were posted early on in my blog’s life… one today & one tomorrow.
Today’s recipe is my Beef Puff Pie. I first posted it back in 2011, but my photography skills weren’t that great back then & I didn’t receive much traffic at that point in time – so in turn, it didn’t get the attention that it so deserves. This recipe has been a long standing family favorite, & a recipe that’s made quite often in my home.
It smells amazing when it’s cooking & tastes even more amazing than it smells. And the leftovers? They taste even better the next day. It’s absolutely delicious. The secret ingredient is actually Guinness Extra Stout beer. Don’t worry, the alcohol cooks out of it as it simmers, but the flavor that it adds is incredible. If you are absolutely 100% against using beer in a recipe, then I suggest using 1 heaping tablespoon of beef demi-glace & 1/4 cup of water as a substitution.
Sometimes I will double up on the ingredients & make two pies – but only prep the second pie to the point where I put the crust on – then I wrap it in freezer wrap, & freeze. When ready to bake the second one, I thaw it in the fridge overnight & then bake it according to the recipe directions.
It’s SO good, y’all.
So very, very good!
Ready to make it? Let’s get started!
Here’s what you need:
Dice up a few carrots, a couple stalks of celery, 1 large peeled potato, 1 large onion (or 2 small like I used) & mince a few cloves of garlic.
In a large skillet – combine 2 pounds of ground chuck, the carrots, celery, potato, onion, & garlic. Cook over medium high heat, breaking up the meat, until the beef is cooked through.
Drain the grease once the beef is cooked through.
Now, it’s time for the Guinness Extra Stout. Pour in 6oz (half of a 12oz bottle) & stir to combine. Cook over medium-low heat for 20 minutes.
It should be smelling 10 shades of lovely about now.
Turn off the heat. Stir in 2 cups of shredded cheddar cheese.
On a lightly floured surface, roll 1 puff pastry into a 12 inch round.
Place in a deep dish pie dish or oven safe skillet. Roll the remaining puff pastry into another 12 inch round. Using a slotted spoon, transfer the meat & veggie mixture.
Doesn’t that meat & veggie mixture look delicious? Oh baby…
Make an egg wash with 1 large egg yolk & 1 tablespoon of water. Using a pastry brush, brush the egg wash onto the edge of the crust. This will ‘glue’ it to the top crust.
Place the second sheet of puff pastry on top & press the edges together to seal. Brush the top crust with the remainder of the egg wash.
Cut an ‘X’ in the middle of the beef puff pie – you know, to mark the treasure. 😉
Preheat the oven to 375 degrees. Bake for 15 minutes. Then, place a tinfoil tent (basically a large piece of tin foil folded slightly in the middle, making an upside down V shape) over top of the pie to keep the crust from getting to dark. Bake for an additional 30 minutes.
Once the pie is done baking, transfer to a wire rack to cool for 10 minutes before slicing.
This Beef Puff Pie is divine. It’s a family favorite in my home, & I hope it turns into the same in your home. Enjoy!
- 2 pounds ground chuck
- 2-3 carrots, cut into ¼ inch cubes
- 1 large onion, cut into ¼ inch cubes
- 2 stalks celery, sliced
- 5 large garlic cloves, minced
- 1 large baking potato, peeled & cut into ¼ inch cubes
- 6oz (3/4 cup) dark beer, like Guinness (the alcohol cooks out, and it gives this such a delicious flavor. If you wish to not add beer, use 1 tablespoon of beef demi glace)
- 8 ounces sharp cheddar cheese, shredded
- salt & pepper (to taste)
- 2 sheets frozen puff pastry, thawed but still cold
- 1 large egg yolk + 1 tablespoon water
- Preheat the oven to 375. In a large skillet, combine the beef, carrots, onion, celery, garlic, & potato – cook over medium-high, breaking up the meat, until the beef is cooked through. Drain off the grease.
- Add the beer into the mixture, & cook over medium-low heat for 20 minutes. Turn off the heat, & add the cheese - and season with salt & pepper to taste.
- On a lightly floured surface, roll 1 puff pastry into a 12 inch round. Place in a deep dish pie plate or oven safe skillet. Roll the remaining puff pastry sheet into another 12 inch round. Using a slotted spoon, transfer the meat & veggie mixture into the pie dish. Lightly brush the edge of the crust with the egg wash, then place the second sheet on top. Press the edges to seal, trimming if need be.
- Place the pie on a baking sheet, & brush with the remaining egg wash. Cut an X into the top…you know, to mark the treasure while letting the steam escape.
- Bake for 15 minutes. Place a tinfoil ‘tent’ on top to keep the crust from getting to dark, & bake for an additional 30 minutes. Transfer to a wire rack to cool for 10 minutes before slicing.