Steak, Guinness and Cheese Pie

By Carla

Fresh rosemary keeps this dish fresh tasting and adding mushrooms bulks up the vegetable content. Delicious.

Adapted from Jamie Oliver's "Jamie at Home: Episode Pastry".

Ingredients

• 2 Tbsp olive oil
• 3 medium onions
• 1 rosemary sprig
• 3 garlic cloves, grated
• 4 Tbsp butter
• 2 celery sticks, sliced
• 2 carrots, peeled, sliced
• 2 portabella mushrooms, sliced and crumbled by hand
• 1 1/2 lb brisket, tri-tip, or stew meat, cut into a one-inch dice
• Salt
• Pepper
• 1 Guinness, can
• 1 Tbsp flour, heaping
• Water or beef stock
• 8 oz sharp cheddar cheese, grated
• 1 package of puff pastry
• 1 egg

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large dutch oven over low heat, add olive oil, onions, salt and pepper to taste. Sweat until translucent, about 10 to 15 minutes.

Add rosemary, garlic, butter, celery, carrots, mushrooms. Stir to combine.

Add meat. Stir. Add big pinch of salt and pepper. Add Guinness, 1 heaping Tbsp flour and mix until combined. Top it up with water or beef stock until the beef is just peaking out the top.

Cover and simmer in oven for 2 hours.

Take out of oven and let rest while you prepare pastry.

Take 1 sheet of thawed puff pastry and on a well floured surface cut one third off and set aside, (this will be the top of the pie). Roll out the puff pastry to 1/8 inch thick. Place into a 2 quart casserole dish. Pastry should hang over the edge.

Take beef stew and add half of the cheddar cheese. Mix until just combined. Fill casserole dish with beef stew and cheese mixture. Add the remaining cheese on top.

Beat egg in a small bowl and brush the beaten egg on the edges of the pastry.

Roll out the pastry that you set aside until it just covers the exposed stew. Score it with a knife. Brush egg wash on the top and place on top of the stew. Fold bottom pastry up over the top to create a rustic pie.

Bake for 40 minutes.

Serve with buttered peas.