Buffalo Pot Pie

• 1 pound Coarse Ground Buffalo
• 1 pound Mushrooms, Sliced
• 1 cup Potato, Diced
• 1 cup Carrot, Diced
• 1/2 cups Celery, Diced
• 1 whole Onion, Diced
• 1 teaspoon Garlic, Minced
• 1 cup Dark Beer
• Salt and Pepper
• 1 cup Cheddar Cheese, Grated
• 1 package Puff Pastry (2 Sheets)
• 1 whole Egg
• 1 teaspoon Water

1. In a large skillet, combine buffalo, mushrooms, potatoes, carrots, celery, onion, and garlic.
2. Cook until buffalo is fully cooked, then add the dark beer and season with salt and pepper.
3. Cover and simmer for 15 minutes or until beer has reduced.
4. Let cool slightly.
5. Once the buffalo mixture has cooled slightly, stir in cheddar cheese.
6. Roll 1 sheet of puff pastry out onto a floured board to fit in the bottom of a 10x12 baking dish.
7. Fill with the buffalo mixture then place the second sheet of puff pastry on top.
8. In a small dish combine egg and 1 teaspoon water.
9. Brush egg wash on top of the pastry and make small slits on top to allow steam to vent during cooking.
10. Bake at 350 degrees for 45 minutes or until golden.

ground buffalo, mushrooms, carrot, celery, onion, garlic, salt, cheddar cheese, pastry, egg, water

Taken from tastykitchen.com/recipes/main-courses/buffalo-pot-pie/ (may not work)