Recipe: Boozy Burger & Fry Pies

This recipe was provided by Hofstede’s Country Barn and originally posted here.


Serves: 1

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients: Pie

+ 1 lb lean ground beer or turkey

+ 1 small yellow onion, diced

+ 1 cup shredded, frozen hashbrown potatoes

+ 2 cloves garlic, minced

+ 1/4 unsalted butter

+ 1/4 cup flour

+ 1 cup Sasquatch Stout

Ingredients: Dip

+ 1 cup heavy cream

+ 2 cups shredded sharp cheddar cheese (you can add up to 3 cups as preferrred)

+ 3 tbsp ketchup

+ 2 tbsp mustard

Directions: Dip

  1. In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.

  2. In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.

  3. Add the Sasquatch Stout and the heavy cream, again stirring constantly until mixture comes to a simmer.

  4. Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.

  5. Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through. Serve warm.

Directions: Pie

  1. Set aside and refrigerate desired amount of Cheddar Stout Dip until firm (at least 20 minutes).

  2. Preheat oven to 350° F.

  3. Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).

  4. Fill your mini pie rounds with approximately 2 Tablespoons of dip.

  5. Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.

Sasquatch Stout:


Sasquatch Stout from Old Yale Brewing was voted “Best Beer in Canada” for 2014! This beer is smooth with notes of mocha, coffee and roasted barley and pairs well with a steak, oysters or even chocolate cake!