- 1 lb beef stew meat
- 3 onions sliced
- 1 sprig rosemary
- 3 cloves garlic minced
- 1 tbsp butter
- 2 stalks celery finely sliced
- 2 carrots peeled and diced
- 8 oz mushrooms sliced
- 1 can Guinness
- 1 tbsp flour
- 1 1/2- 2 cups beef stock
- 2 cups white cheddar cheese shredded
- 1 egg beaten
- 1 package Puffy Pastry
- Sauté onions with a little olive oil, salt and pepper until slightly browned in a deep Dutch oven. Stir in a sprig of rosemary. Add in the 3 cloves of minced garlic. Add 1 tbsp butter. Add celery, carrots, peas and mushrooms.
- Add beef, a pinch of pepper and salt. Add 1 can Guinness. Stir in 1 heaping tbsp flour to ¼ cup beef stock. Add to mixture.
- Pour in beef stock to top off stew; liquid should not cover beef.
- Cook at 350 degrees for 2 hours.
- Remove from oven and stir in 1 handful of shredded white cheddar cheese.
- Unfold puff pastry (thawed according to package directions) from the package. 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.
- Pour in the stew filling. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.
- Brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on).
- Cover with another piece of puff pastry that has been lightly scored with a knife, don’t cut all the way through the pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Fold excess puff pastry that is draping over the bowl/pan so it has a crinkled edge.
- Brush top with beaten egg. Bake pie in the oven at 350 degrees for 40 minutes or until bubbly and golden. To serve, spoon peas over top of each pie serving.
Be sure to brush the egg around the edges of the bottom crust. Carefully score the top crust without cutting through the pastry.