November 16, 2008 § Leave a Comment
Steak, Guinness And Cheese Pie
Beef brisket (1 inch pieces)
Store bought puff pastry
3 onions sliced
Sprig of rosemary
3 cloves of garlic; minced
1 tbsp butter
2 sticks celery – finely sliced
2 carrot sticks – peeled and sliced
Field mushrooms as many as you like; sliced
1 can Guinness
1 heaping tbsp flour
2 handfuls of shredded white cheddar cheese
1 egg, beaten with a fork
1 package frozen peas
1. sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot.
2. stir in a sprig of rosemary.
3. add in the 3 cloves of minced garlic.
4. add 1 tbsp butter.
5. add celery and carrots.
6. add mushrooms.
7. add beef.
8. add a pinch of pepper and salt.
9. add 1 can Guinness.
10. stir in 1 heaping tbsp flour.
11. pour in beef stock to top off stew; liquid should not cover beef.
12. cook at 350 degrees for 2 hours in oven safe pot or bowl.
13. pull stew filling out of oven and stir in 1 handful of shredded white cheddar cheese.
14. roll out puff pastry to about 3mm if needed; some puff pastries already come rolled out, you just need to unfold them from the package.
15. line the bottom of a oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry.
16. pour in the stew filling.
17. sprinkle the other handful of shredded cheddar cheese on top of stew filling.
18. brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on).
19. cover with another piece of puff pastry and lightly score with a knife.
20. press around the edges so the top puff pastry is sealed to the bottom puff pastry.
21. fold in excess puff pastry that is draping over the bowl/pan so it has a crinkled look on the top.
22. brush top with beaten egg.
23. put pie in the oven at 350 degrees for 40 minutes or until bubbly and golden.
24. towards the end of the cook time for the pie, cook a package of frozen peas according to package directions.
25. once pie is finished cooking, pull out of the oven; spoon peas over top of each pie serving.
(NB: I halved the ingredients and used a 1.5 pint bowl. Enough for two people and seconds.)
Via Jamie At Home