Ingredients

• Beef brisket (1 inch pieces) or 4 lb Chuck steak

• Store bought puff pastry or mashed potatoes to top off pie

• 3 onions sliced

• Sprig of rosemary

• 3 cloves of garlic; minced

• 1 tbsp butter

• 2 sticks celery - finely sliced

• 2 carrot sticks - peeled and sliced

• Field mushrooms (portabella); as many as you like; sliced (can use can of sliced mushrooms)

• 1 can Guinness

• 1 heaping tbsp flour

• Beef stock

• 2 handfuls of shredded white cheddar cheese

• 1 egg, beaten with a fork

• 1 package frozen peas

Preparation

  1. Sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot.
  2. Stir in a sprig of rosemary.
  3. Add in the 3 cloves of minced garlic.
  4. Add 1 tbsp butter.
  5. Add celery and carrots.
  6. Add mushrooms.
  7. Add beef.
  8. Add a pinch of pepper and salt.
  9. Add 1 cans Guinness.
  10. Stir in 1 heaping tbsp flour.
  11. Pour in beef stock to top off stew; liquid should not cover beef.
  12. Cook at 350 degrees for 2 hours in oven safe pot or bowl.
  13. Pull stew filling out of oven and stir in 1 handful of shredded white cheddar cheese.
  14. Pour in the stew filling.
  15. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.
  16. Cover with piece of puff pastry that has been lightly scored with a knife. Or top with layer of mashed potatoes.
  17. Brush top with beaten egg. if using puff pastry.
  18. Put pie in the oven at 350 degrees for 40 minutes or until bubbly and golden.
  19. Towards the end of the cook time for the pie, cook a package of frozen peas according to package directions. You could also add the pea’s right into the stew if you prefer.
  20. Once pie is finished cooking, pull out of the oven, let stand for 10-15 minutes to thicken; spoon peas over top of each pie serving.