Saturday, October 3, 2009

Steak, Guinness and Cheese Pie

This is what we had for dinner tonight. It's not a quick meal since it requires 3 hours of cooking time, but the filling can be made a day ahead which cuts the cooking time on the day of to under an hour. The recipe is a little vague, but I took it from a Jamie Oliver recipe featured on the Food Network and adapted it to be my own. My favorite adaptation is step #8.
Steak, Guinness and Cheese Pie

2 pounds beef brisket, cut in 1 inch cubes
1 frozen puff pastry sheet, defrosted
3 onions, sliced
olive oil
1 sprig fresh rosemary, chopped
3 cloves garlic, minced
1 T butter
2 sticks celery, sliced
2 carrots, peeled and sliced
1/2 pound or so crimini mushroom, sliced
1 large bottle Guinness
1 heaping T flour
1 small can beef stock
2 handfuls shredded sharp cheddar cheese
1 egg, beaten lightly with fork
1 package frozen peas

1. Saute onion in a large heavy pot in a little olive oil.
2. Stir in rosemary.
3. Add garlic, saute about 30 seconds.
4. Add butter, stir until melted.
5. Add celery, onions and mushrooms. Saute about 3 minutes.
6. Add beef, a pinch of salt and pepper. Stir until well mixed.
7. Stir in flour.
8. Add 3/4 of the bottle of Guinness. (Drink the rest while you cook.)
9. Pour in beef stock to top off. Liquid should not fully cover other ingredients.
10. Bake at 350 degrees in oven safe pot or bowl. For saucier pie, cook covered. For thicker pie, cook uncovered. Or do a combination of both to suit your preference.
11. When filling comes out of oven, stir in one handful of cheese.
12. Put filling in a 8-10" square pan (glass or stoneware is best).
13. Sprinkle with remaining cheese.
14. Place puff pastry on top of filling.
15. Brush top of pastry with beaten egg.
16. Score top of pastry lightly with knife for venting.
17. Bake in 350 degree oven for 40 minutes until bubbly and golden.
18. Serve with cooked frozen peas.

Serves 4 to 6.

4 comments:

Kitt said...

That looks good! I love dishes that can be stretched over several days. I usually do lasagna, but I'm going to try this.

efenz said...

O-M-G! I feel like I just died and went to England! I should never read your blog when I'm hungry...

Helen Ginger said...

Definitely a new dish to me. Thanks for the recipe. The picture alone makes me hungry.

Helen
Straight From Hel

Dee said...

Looks delicious. I'll definitely try it. Step #8 is good advice. I just started a pork roast for pulled pork using a Harpoon and finished the rest of that...who cares if it is 10 am. It couldn't go to waste!

FEEDJIT Live Traffic Feed

FEEDJIT Live Traffic Map