Jamie Oliver Steak And Guinness Pie Food

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

JAMIE OLIVER'S STEAK AND GUINESS PIE

Steps:

• Step 1 Preheat the oven to 350 degrees.
• Step 2 In a large, ovenproof casserole, heat a glug of olive oil on low heat.
• Step 3 Add the red onions and sauté them very slowly for about 10 minutes.
• Step 4 Turn the heat up and add the garlic, butter, carrots, celery, half the cheese and then scatter in the mushrooms. Mix all the vegetables together and then add the beef, the rosemary a pinch of salt, and a level teaspoon of black pepper.
• Step 5 Sauté the beef and vegetables for 3 to 4 minutes.
• Step 6 Pour in the Guinness, stir in the flour and if necessary, add enough water to cover.
• Step 7 Bring the dish to a simmer
• Step 8 then cover the casserole with its lid and put it into the oven.
• Step 9 Bake for an hour and a half, then take the casserole out of the oven, check to see that there's enough liquid, stir and put it back in the oven for another hour or until the meat is very tender. The pie filling should be rich, dark, and thick. If necessary, reduce the liquid on the top of the stove. Be careful not to burn it. Remove from heat and then add the second half of the cheese and stir. At this point, you can put the pie filling aside or proceed. (I made the filling then chilled it, and made the pie another day.)
• Step 10 To assemble the pie, take two 9 X 9 sheets of puff pastry out of the freezer and thaw for 40 minutes.
• Step 11 Prepare a pie dish by greasing it with butter or a non-stick spray like Pam.
• Step 12 Dust a clean work surface with flour, and then roll one sheet of puff pastry out till it is about 1/8 inch thick. Put that sheet on the bottom of the pie plate and let the pastry droop over the sides.
• Step 13 Gently fill the pie with the beef and vegetable filling.
• Step 14 Take the second sheet of puff pastry. Roll it out and then take a sharp knife and carefully score the crust in a cross-hatch pattern.
• Step 15 Make an egg wash and brush it over the edge of the bottom pastry.
• Step 16 Gently place the cross-hatched crust on top of the pie. Put the pie on a sheet pan placed on the bottom of your oven. Bake for an additional 45 minutes. This gave me a beautifully cooked crust-better than any puff pastry I'd ever cooked before.
• Step 17 *Baby Bella mushrooms have more flavor than plain white mushrooms but you can certainly use them if no Baby Bellas are available. This was very well received. I did follow Jamie's advice and served it with some frozen peas, one of my favorite vegetables.

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).

STEAK, GUINNESS AND CHEESE PIE

Steps:

• preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
• A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
• Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
• cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.