Recipe printed from smokehouse220.com

Ingredients

Measure

Smokehouse 220 Honey Bourbon BBQ Sauce 1 cup
Ground Beef 1 lb.
Ground Veal ¾ lb.
Ground Pork ¾ lb.
Sweet Yellow Onion, diced 1 ea.
Garlic, minced 2-3 cloves
Potatoes, medium, peeled, grated 2 ea.
Leek, white only, washed, diced 1 ea.
Sharp White Cheddar, small dice ½ lb.
Kosher Salt & Montréal Steak Seasoning To taste
Pie Crusts & Tops 2 ea.

Method

  1. Pre-heat oven to 375°F.
  2. In cast iron skillet brown meat with onion, garlic and leek.
  3. Drain fat.
  4. Stir in BBQ sauce and simmer for 10- 12 minutes.
  5. Remove from heat and stir in potatoes.
  6. Season to taste.
  7. Let cool slightly, about 15 minutes.
  8. Add diced cheese and fold in.
  9. Spoon into pie shells and cover with top crust.
  10. Bake at 375°F for 35-45 minutes.
  11. Remove from oven and let rest for 20 minutes before cutting.
  12. Serve with side of heated BBQ sauce.

Chef’s Note: Great for leftovers, easy to make ahead for brunch menu.

Featuring

HONEY BOURBON BARBECUE SAUCE

Wood-smoke flavor of aged Kentucky bourbon meets sweet notes of honey

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