First-off, I need to give props where props are due. This recipe is not some delicious creation of mine so I will be sure to give Jaime Oliver all the credit. In truth, that dude is the secret to my success in terms of my becoming a decent cook, if only in my own kitchen. I own pretty much all of his books and they have their own little shelf in my kitchen. This recipe is from his “Jaime at Home, Cook Your Way to the Good Life” book which was released in 2007. I believe it accompanies his popular Jaime at Home television show, which is quality if you ever catch it on the Food Network or somewhere other.
You really cannot find this recipe as it is in his book anywhere online. Trust me - I looked before I typed this whole damn thing out. I am not completely certain that it’s kosher to be posting his recipes online as it’s how he makes his money after all (though I am sure he isn’t starving financially
). However, I have justified it by giving him a plug as I post this recipe here for all my friends on HBT. He can chalk it up as a marketing expense. Enjoy everyone!
Steak, Guinness, and Cheese Pie (Serves 4-6)
-3 medium red onions (peeled and chopped) – this will seem like a lot, trust me use them all
-3 cloves of garlic (peeled and chopped) – honestly I use 4 big ones, I like garlic
-2 tbsp butter and extra for greasing
-2 carrots (peeled and chopped) – depending on the size of the carrots you may want to add more
-2 sticks of celery (trimmed and chopped)
-6-8 good size S.h.i.t.a.k.e (damn profanity filter) mushrooms without the stalks, thank you (sliced)
-2.5 lbs stew beef or brisket of beef (cut into ¾ inch cubes) - I use stew beef typically, no need for tender cuts on this recipe
-3 good size sprigs of fresh rosemary (leaves picked and chopped) – do not substitute this
-Freshly ground black pepper
-1 x 1 pint (16 oz) of Guinness (NO BMC PLEASE!)
-2 heaped tbsp of unbleached white flour
-7 oz freshly grated Irish Cheddar cheese
-1 lb best-quality, store-bought, all-butter puff pastry – Honestly I pick up 3 large sheets of vegan (that's all they have and it's delicious) puff pastry from Earth Fare here in Asheville. They don’t typically sell it, and it isn’t on the shelf but the bakery has it in the back. Quality puff pastry is key…find yourself a good source or make your own if you are adventurous
-1 large free-range egg (beaten)
Preheat the oven to 375 degrees F. In a large oven-proof pan (or stock-pot), heat a glug of olive oil on low heat. Add the onions and fry gently for about 10 minutes – try not to color them too much. Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of fresh cracked black pepper.
Fry fast for 3 to 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover (go easy on the water). Bring to a simmer, cover the pan (or stock-pot) with a lid and place in the preheated oven for about 1 ½ hours. Remove from the oven and give the stew a good stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it is still quite liquidy, place the pan (or stock-pot) on the burner and reduce until the stew thickens. Remove from heat and stir in half of the cheese, then season carefully and leave to cool slightly.
Cut about one-third of the pastry off the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a silver-dollar. Butter an appropriately sized pie dish (I use a porcelain soufflé dish as you can see in the pic), then line the pie dish with the larger sheet, leaving the edges dangling over the side. Tip the stew into your pastry lined dish and even it out before sprinkling on the remainder of the cheese. Brush the edges of the pastry with a little beaten egg.
Cut the other rolled sheet of pastry to fit the top of the pie dish and crisscross it slightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry into the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.