Wednesday, October 20, 2010

Beef and Cheddar Pie: Warm, Hearty Fare

Warning: This is not a low calorie dish!

This meal is absolutely easy, filling and guaranteed to be devoured with no hope of leftovers, but it is not that healthy, is full of cheese and meat and should be eaten only once in a while. However, this is wonderfully delicious and is a treat to eat.

We love this meal (even my son, the picky eater likes this). We usually have a salad to go with the pie and it really rounds out the dish. Serve this on a cold night and enjoy with a nice glass of red wine!

The following recipe is taken from Country Suppers: Simple, Hearty Fare for Family and Friends by Ruth Cousineau.

Beef and Cheddar Pie

For The Filling
1 1/2 pounds lean ground beed
1 cup finely chopped onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup flour
1 1/2 cups shredded extra-sharp Cheddar cheese

For The Biscuit Dough (double this recipe)
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1/4 cup plus 1 tablespoon milk
  • Preheat the oven to 425 degrees F. To make the filling, cook the beef with the onions in a large skillet over medium heat, stirring occasionally, until the beef loses all its pinkness, 5 to 6 minutes. Sprinkle with the mustard, salt, pepper, and flour and cook 3 to 4 minutes longer, stirring the mixture well. Stir the Cheddar and set aside to cool.
  • To make the dough, place the flour, baking powder, and salt in a bowl and stir to combine. Cut in the shortening with a pastry blender or two knives or rub it in with your fingers until the mixture resembles oatmeal. Stir in the 1/4 cup milk with a fork just until the dough holds together. Turn the dough out onto a lightly floured worktable and knead 10 to 12 times. Cut the dough in half and roll one half into a 12-inch circle. Fit it into a 9-inch pie plate and spoon in the filling. Roll out the remaining dough into a 12-inch circle and drape over the filling. Trim off the excess dough and crimp the edges to seal. Cut several steam vents in the top crust and brush it with the remaining tablespoon of milk.
  • Bake until the pie is golden brown, 20 to 30 minutes. let it rest for 10 minutes for easier slicing.

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