Here’s an extraordinary entry for you ravenous foodies in search of something a bit different, and by different, I mean different in a ridiculously tasty way. This recipe comes from one of our favorite Brits, Jamie Oliver (from his show “Jamie at Home”). Behold, the one, the only, THE GUINNESS-MEAT-CHEESE-PUFF PASTRY-PIE!!! GET IT IN YOUR BELLY!!!
You know you want it. I’m looking at you, vegetarians. So here’s the deal: let’s start with all necessary supplies to make this thing work. Your grocery list will include the following:
- 1 to 2 pounds of good old fashioned beef (beef brisket or stew meat, cut into bite-sized chunks)
- 1 block of cheddar cheese
- 1 large white onion
- 2 carrots
- 2 or 3 stalks of celery
- 3 cloves of garlic, minced or pressed
- 1 egg
- 2 portobello mushrooms, chopped
- 2 sheets of puff pastry
- frozen peas
- 1 pint of Guinness
Now that we’ve got what we need, let’s figure out how we’re going to make it work. A little advice, this dish requires a bit of prep and cooking time, so I suggest making this a weekend treat when you have less to deal with (like that meeting with your lame boss or cruel dentist appointment). To begin, slice the onion and saute in large pan with a sizable chunk of butter. Once browned, add the garlic, mushrooms, two sprigs rosemary (chopped), carrots and celery, beef, and plenty of salt and pepper. Let the beef brown a bit and then pour the pint of Guinness into the mixture. Lastly, add 1 to 2 tablespoons of flour and stir to thicken.
So far, so good. For part 2 of this process, pre-heat oven to 350 degrees while transferring the above ingredients into an oven-safe dish (add 1 cup of water or beef broth to mixture to just cover the meat). Bake in oven for 2 hours. Before the 2 hours are up, prep the puff pastry by defrosting for 40 minutes and grate about 4 handfuls of cheddar cheese. At 2 hours, remove dish from oven and line a deep oven-safe bowl or casserole dish with the puff pastry. Brush edges of dish with egg wash (1 egg beaten), and score the other sheet of pastry in cross-hashes and brush with egg wash. Add about two handfuls of grated cheese to the mixture and stir to combine. Pour the mixture into the pastry-lined dish, and top with the other two handfuls of cheese.
Cover dish with the scored sheet of pastry and press the edges together – you’re then ready to pop it in the oven. Bake the pie for 40 minutes and until the top begins to brown. Remove from oven and serve with the cooked peas tossed with butter. Dig in, enjoy, and thank us later.