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Member recipe

Steak, Guinness and Cheese Pie

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(5 ratings)

Member recipe by

Servings

Serves 4

Steak pie with a puff pastry lid by Jamie Oliver

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Ingredients

  • olive oil
  • 3 medium red onions, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 sticks of celery, trimmed and chopped
  • 4 field mushrooms, peeled and sliced
  • 1 kg brisket of beef or stewing beef cut into cubes
  • rosemary sprigs, leaves picked and chopped
  • sea salt and freshly ground black pepper
  • 440ml can Guinness
  • 2 heaped tbsp plain flour
  • 200g grated cheddar cheese
  • 500g all butter puff pastry
  • 1 egg, beaten

Method

    1. preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
    2. A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
    3. Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
    4. cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.

Comments, questions and tips

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mawx
18th Dec, 2013
Can this be frozen?
marleysaunt
10th Nov, 2017
5.05
A few years late with a reply so you've probably worked it out for yourself by now that Yes..it freezes very well. I made the filling...kept it in a wrapped plastic box for a month and then thawed it and finished it off with the pastry...absolutely gorgeous!
skipba
8th Jun, 2011
4.05
Where did the carrots come from ? Not in the list of ingredients ! It was still a deliciously rich and tasty pie. (even without the carrots!)
Heatherch
10th Sep, 2009
5.05
This is truly delicious. Yes it takes a long time to make and yes its very rich - but it is worth it!! Comfort food at it's very best.
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