Steak Guinness And Cheese Pie Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

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.