This is one of Micah’s new favorite meals. I improvised from a Shepherd’s Pie recipe I found online and the results were amazing… These are basically little crescent roll pockets filled with meat and potatoes (and some veggies) and they are sooooo good.
What you need:
1 pound ground beef
*(I use half beef/half ground turkey. I would use all turkey but Micah doesn’t like it.)
*(I use half beef/half ground turkey. I would use all turkey but Micah doesn’t like it.)
2 carrots, cut into thin slices
1 large onion, cut into 1/4-inch pieces
*(and as usual, I only use half an onion and freeze the rest for my next recipe)
*(and as usual, I only use half an onion and freeze the rest for my next recipe)
2 stalks celery, cut into 1/4-inch pieces
1 large clove garlic, finely chopped
2 large baking potatoes, cut into 1/4-inch cubes (you can peel them, but I never do)
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
2 packages crescent rolls
What you do:
- Preheat the oven to 375°.
- In a skillet, add the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. (If your meat is not all the way thawed, I would cook it alone for about five minutes before adding the veggies.) Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- Open the cans of crescent roll dough and unroll. Each section should consist of two triangles that are facing each other to create a rectangular shape (scalene triangles…I had to look it up… geometry was never my strongest subject…). Break the dough apart as rectangles keeping the pairs of triangles attached. Lay one rectangle on the baking sheet and scoop a big spoonful of the meat mixture on top of it, trying to keep the meat to one side of the dough. Then fold other side of the dough square over the meat, creating a little pocket with the filling in the middle. Crescent roll dough is flimsy, so do this carefully, but don’t worry if it splits apart a little as you stretch it over the meat. Just mold the pocket together a little bit, pick up any meat that spills out of the sides, and move on to the next pocket. When you bake it, it will be delicious. Do this with both cans of dough, which should create 8 pockets total. Bake for 8-10 minutes and viola!
 |
| I forgot to take a picture of the pockets themselves, which would have been the helpful picture… but here is a picture of the delish filling cooking! |
*8 pockets easily serves 4 people with leftovers. You really only need one pocket for dinner, but they are so good you might be tempted to eat two. If you are only feeding two, I would half the recipe and just use one can of dough. Enjoy!
Thank you for this recipe! I'm cooking it right now and am so excited to try it. Your baked potato soup recipe has become a staple in our house.
It looks and sounds like Cornish Pasties that I used to get in England. I'm gonna have to try it, as those were my FAVORITE!