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Categories:
brisket pastry onions rosemary garlic butter celery carrot mushrooms flour stock Cheddar cheese egg frozen peas
Viewed: 26 - Published at: 10 years agoIngredients
- Beef brisket (1 inch pieces) or 4 lb Chuck steak
- Store bought puff pastry or mashed potatoes to top off pie
- 3 onions sliced
- Sprig of rosemary
- 3 cloves of garlic; minced
- 1 tbsp butter
- 2 sticks celery - finely sliced
- 2 carrot sticks - peeled and sliced
- Field mushrooms (portabella); as many as you like; sliced (can use can of sliced mushrooms)
- 1 can Guinness
- 1 heaping tbsp flour
- Beef stock
- 2 handfuls of shredded white cheddar cheese
- 1 egg, beaten with a fork
- 1 package frozen peas
Method
- 1. Saute 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 cans 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. Pour in the stew filling.
- 15. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.
- 16. Cover with piece of puff pastry that has been lightly scored with a knife. Or top with layer of mashed potatoes.
- 17. Brush top with beaten egg. if using puff pastry.
- 18. 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. You could also add the pea's right into the stew if you prefer.
- 25. Once pie is finished cooking, pull out of the oven, let stand for 10-15 minutes to thicken; spoon peas over top of each pie serving.
