Ingredients
-
-
1 (12 ounce) package puff pastry
-
1 lb stew meat
-
1 (12 ounce) package puff pastry
-
1 (16 ounce) can Guinness stout
-
2 carrots, chopped
-
2 onions, diced
-
1/2 cup mushroom, chopped
-
1 (8 ounce) can beef broth
-
1 pinch salt and pepper
-
1 pinch rosemary
-
1 tablespoon butter
-
1 tablespoon olive oil
-
1 egg
-
2 stalks celery, chopped
-
1 1/2 tablespoons flour
-
4 garlic cloves, minced
Instructions
- Saute onions in olive oil. Add celery, mushrooms, and carrots.
- Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
- Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
- Sprinkle with salt, pepper, rosemary.
- Add Guinness and enough beef broth to not quite cover the beef and vegetables.
- Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
- Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
- Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
- Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
- Cook at 350°F for 40 minutes or until golden.