Beef Puff Pie

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
6 oz 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.