Tonight we pigged out on beef pot pie. I switched up the recipe from having a cheddar biscuit topping to a cheddar crust topping, and it was out of this freaking world. I also swapped potatoes for parsnips, but that was less of a game changer. I halved the pot pie recipe, making one 9″x13″ pan, which one full recipe of the crust (below) will cover. If you choose to make the same deviations I did, bake at 425 for 50 minutes.

Beef pot pie

And that, friends, is a rockin’ beef pot pie

Don’t forget to vent the crust.

Vented Crust

“A” is for “you’re gonna get an A on your test!”

Serve with white wine if you’re feeling classy. As Nick said, “ah, yes. The traditional beef pot pie and wine.”

Yum

Cheddar Cheese Crust

{printable cheddar crust recipe}

much love, Cayley

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