Jamie Olivers Steak Guinness And Cheese 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.

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.