. sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot.
stir in a sprig of rosemary.
add in the 3 cloves of minced garlic.
add 1 tbsp butter.
add celery and carrots and peas.
add a pinch of pepper and salt.
add 1 can Guinness.
. stir in 1 heaping tbsp flour.
. pour in beef stock to top off stew; liquid should not cover beef.
. cook at 350 degrees for 2 hours in oven safe pot or bowl.
. pull stew filling out of oven and stir in 1 handful of shredded white cheddar cheese.
. roll out puff pastry to about 3mm if needed; some puff pastries already come rolled out, you just need to unfold them 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; in watching the show, I am pretty sure you are not supposed to cut all the way through the pastry. You should still be able to pick up the section of pastry without it coming apart.
. press around the edges so the top puff pastry is sealed to the bottom puff pastry.
. fold in excess puff pastry that is draping over the bowl/pan so it has a crinkled look on the top.
. brush top with beaten egg.
. put pie in the oven at 350 degrees for 40 minutes or until bubbly and golden.
. towards the end of the cook time for the pie, cook a package of frozen peas according to package directions.
. once pie is finished cooking, pull out of the oven; spoon peas over top of each pie serving.
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