Steak Guinness and Cheese Pie

Steak Guinness and Cheese Pie a tasty puff pastry steak and cheese pie, full of rich Guinness flavour

Steak Guinness and Cheese Pie
Serves 6
Steak Guinness and Cheese Pie a tasty puff pastry steak and cheese pie, full of rich Guinness flavour
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Ingredients
  1. 1kg beef brisket, diced
  2. 2 (85g) carrots, peeled and chopped
  3. 3 (225g each) medium red onions, peeled and chopped
  4. 2 (70g each) celery sticks, trimmed and chopped
  5. 3 garlic cloves, peeled and chopped
  6. 4 field mushrooms, peeled and sliced
  7. 170g ready-made puff pastry
  8. 150g cheddar cheese, finely grated
  9. 1 egg, beaten
  10. 440ml Guinness
  11. 4-5 fresh rosemary sprigs, leaves picked and chopped
  12. 10g plain flour
  13. Olive oil
  14. Sea salt and freshly ground black pepper to taste
Instructions
  1. Prepare your oven for the pie by preheating it to 190 degrees C. Splash some of oil in a large ovenproof pan and heat it over slow flame. Add the chopped onions and stir fry for 10 minutes until they soften without changing the colour. Increase the heat to medium-high and add the carrots, garlic, celery and mushrooms into the pan.
  2. Stir them all together to mix well and add the beef chunks. Sprinkle the chopped rosemary over them in addition to a 2.5g freshly ground black pepper and a generous pinch of salt. Give another stir until well combined and sauté briskly for 3-4 minutes.
  3. Pour in the Guinness and dust the flour over the mixture while stirring at the same time to avoid lumps. Pour in enough water to immerse the ingredients and cook them until it starts simmering. Bring it to a quick simmer and place a lid on top.
  4. Place it in the hot oven and cook for 1 ½ hours while stirring once halfway through cooking. Cook for an additional 2 hours or until the meat tenderizes and the rich, dark sauce thickens considerably.
  5. Cook the stew further on the hob if it’s still runny. Sprinkle half of the grated cheese on top of the stew and stir until well blended.
  6. Flatten out the pastry on a lightly floured working surface so that it’s as thick as a pound coin. Pour the beef stew into a pie dish and add the rest of the grated cheese on top. Place the rolled out pastry on top the stew filling and tuck in the overhanging edges. Glaze the surface with beaten egg and place it in the lower rack of the oven to bake for 45 minutes until the pastry lid puffs up and turn golden.
  7. Serve warm.
Notes
  1. Level: Medium
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