Steak And Guinness Pie Jamie Oliver Recipes

Steps:

• 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 that has been lightly scored with a knife; in watching the show, I am pretty sure you are not supposed to cut all the way through the pastry. You should still be able to pick up the section of pastry without it coming apart. 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.

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

Steps:

• Preheat the oven to 375 degrees.
• In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
• Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
• Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
• Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
• While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.