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Steak, Guinness & Cheese Pie

I got this recipe from Jamie’s Olivers ‘Jamie at Home’, but I made a few alterations. Its was bloody delicious. It was rich, hearty and robust – the perfect dish for this cold Melbourne weather. I will definitely be making it again soon.

Steak, Guinness & Cheese Pie

Serves 4-6

Olive oil

3 brown onions, finely chopped

3 cloves of garlic, chopped

30g butter, plus extra for greasing

2 carrots, finely diced

2 sticks of celery, finely diced

1 brown paper bag of swiss brown mushrooms, sliced

1.1kg gravy beef, cut  into 1 inch cubes

a few sprigs of rosemary, leaves picked and chopped

sea salt and freshly ground black pepper

1 can of Guinness beer

2 heaped tablespoons of flour

220g freshly grated cheddar cheese

2 or 3 sheets of ready made good quality all butter puff pastry

1 large free range egg, beaten


Preheat the oven to 375 degrees.

Heat a glug of olive oil in a large ovenproof pan over a low heat.

Add the onions and fry them gently for about ten minutes – try not to color them too much.

Add the butter, garlic, carrots, celery and mushrooms and turn up the heat.

Cook for a few minutes and then add the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Fry on the highest heat for 3 or 4 minutes, continually stirring.

Pour in one bottle of Guinness, stir in the flour and add just enough stock to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 and 1/2 hours.

Remove the pan from the oven and give the stew a stir.

Place it back into the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick.

Remove the stew from the oven and if it’s too liquidity place it over the stove and reduce for a few minutes until the gravy thickens. 

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Butter an appropriately sized pie dish then line with the pastry, leaving the edges dangling over the sides.

Pour the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Brush the edges of the pastry with a little beaten egg.

Cut a piece of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

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