Thank you to Castello® Moments for sponsoring this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe for Vegetable Beef Pie with Cheesy Potato Topping with Weissbier.
It’s been a strange summer for a million different reasons.
I won’t bore you with the details (yet), but let’s start with the weather.
First off, it’s felt like autumn for the past week or so now (especially in the unseasonably chilly evenings), and there were even brisk days in July that felt more like late rather than early summer. Not that I’m complaining; I’m a cold-weather girl all the way, but it is curious to say the least.
And instead of leaving me craving a fresh summer salad for supper, this is the sort of weather that leaves me wanting something warming…a dish like Vegetable Beef Pie with Cheesy Potato Topping fits the bill perfectly.
I made this meal on a damp, cold-ish day in early summer using some of the fabulous Castello® Moments Weissbier cheese. This smooth cheese has a buttery taste with hints of nutty sweetness and a faint taste of beer. It melts really well, so it was a wonderful choice for this dish. If the weather is unseasonably (or seasonably!) cool where you are, this meal is perfect.
Here are a few other delicious Castello cheese recipe ideas and serving suggestions:
- 1 medium (about 8 oz/227 g) starchy potato, such as Russet, peeled and cubed
- 1 tablespoon butter
- 1/4 teaspoon salt
- 2-4 tablespoons milk
- 3 oz (85 g) Castello Alps Selection Weissbier cheese, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1/2 lb (227 g) lean ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 medium clove garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup (180 ml) beef stock (or water)
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup (35 g) frozen peas, thawed
- 1 tablespoon finely grated Castello Alps Selection Hirten cheese
- 1 teaspoon chopped fresh parsley
- Preheat oven to 400F.
- For the cheesy potato topping, add the cubed potato to a small saucepan and cover by 1 to 2 inches with cold water. Bring to a boil over high heat, then turn heat down and simmer until the potatoes are tender, about 5 to 7 minutes. Drain well. Mash the hot potatoes with the butter, salt, and milk until creamy. Stir in the shredded Weissbier.
- For the vegetable beef filling, add the olive oil to a medium (preferable nonstick) skillet over medium heat. Add the onion and carrot, and cook 5 minutes, stirring occasionally.
- Turn the heat up to medium-high, add the beef, salt, and pepper, and cook until completely browned, about 3 to 5 minutes, stirring occasionally and using a wooden spoon to break up the meat.
- Add the garlic and cook 30 seconds, then add the flour and cook 30 seconds more, stirring constantly.
- Add the beef stock (or water), and use a wooden spoon to scrape up any brown bits from the bottom. Bring to a boil, stirring constantly, and continue to cook for about 30 seconds more (the sauce should be thickened).
- Turn off the heat and stir in the Worcestershire and thawed peas.
- Pour the meat mixture into a 2-cup capacity gratin dish. Give the mashed potato mixture a stir and if it’s a little dry, stir in just a splash of milk. Spread the mashed potato mixture in an even layer on top of the meat mixture. Top with the Hirten and parsley.
- Bake until warm throughout, about 20 minutes.
- Preheat the broiler and place the casserole under it until the top is browned on spots; stay with it, because this can happen fast.