This pie is fabulous. It’s cheesy, mushroomy, beefy, and buttery. The Guinness adds a depth of flavor that’s just fabulous. It take a bit of time to make but it worth every tortuous hour you have to smell it cooking. It’s even better as leftovers.
All the yummy ingredients go into a pot……
and end up like this. Then it all goes into a puff pastry crust with a bunch of cheese. How can you go wrong?
Cheesy Beef Pie
2 onions, chopped
1 tsp olive oil
1 tbs fresh Rosemary, chopped
3 cloves garlic, chopped
2 tbs butter
2 sticks celery, chopped
2 carrots, chopped
10 oz mushrooms, sliced
1 lb beef brisket, cubed
1 can Guinness
1 tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cups cheddar cheese
2 sheets puff pastry
Preheat oven to 350.
Cook onions in olive oil until soft in large dutch oven.
Add rosemary, garlic, butter, celery, carrots, mushrooms, beef, Guinness, flour, salt and pepper. Cook in oven for 2 hours.
Simmer on stove top without lid for 30 minutes until thickened.
Lightly grease a 9 inch pie plate. Put 1 sheet of puff pastry in the pie plate. Add ½ of cheese to bottom of pie.
Ladle beef mixture into pie with a slotted spoon to drain the excess fluid. Add remaining cheese.
Top with 2nd puff pastry sheet.
Brush with egg wash (1 egg plus a splash of water) and cut vents.
Bake for 40 minutes until crust is golden brown.
Let cool for 15 minutes before serving.