Steak, Guinness & Cheese Pie By Jamie Oliver

By Jamie Oliver · 120 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F).
2. Peel and chop the onions, garlic, carrots and celery, slice the mushrooms, and finely chop the rosemary.
3. Heat 1 tablespoon of olive oil in a large ovenproof pan over low heat, add the onions and fry gently for about 10 minutes until softened, stirring occasionally.
4. Raise the heat, add the garlic, carrots, celery and mushrooms, and mix well. Stir in the beef, rosemary, a pinch of sea salt and 1 level teaspoon of black pepper.
5. Fry quickly for 3 to 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover.
6. Bring to a simmer, cover with a lid and cook in the oven for 2½ hours, stirring halfway, until the meat is very tender and the stew is rich, dark and thick. If it is still runny, place the pan on the hob and reduce until thickened.
7. Coarsely grate the cheese and stir half into the filling. Transfer to a pie dish and let cool slightly.
8. Dust a clean surface with flour and roll the pastry to the thickness of a pound coin.
9. Sprinkle the remaining cheese over the filling. Cover with the pastry, pinch and tuck the edges to seal, then score a criss-cross pattern on top.
10. Beat the egg and brush it over the pie. Bake directly on the oven floor for 45 minutes, until the pastry is cooked, puffed and golden.

Summarized from Jamie Oliver's video. Watch it for the details.

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