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www.goodeatsfanpage.com • View topic - Jamie Oliver's Steak and Cheese Guiness Pie

Jamie Oliver's Steak and Cheese Guiness Pie

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Jamie Oliver's Steak and Cheese Guiness Pie

Postby Myrealana » Mon May 05, 2008 2:20 pm

I watched an episode of "Jamie At Home" a few weeks ago where he made what he called "Steak and Cheese Guiness Pie."

All the other recipes from that episode are on the Food Network site, except this one, which is the only one I really wanted to make.

Thanks to TiVo, I got Jamie's instructions, though they weren't completely thorough. I had to improvise a few steps along the way. I made my own version and it's a serious, BIG hit with the family. I was serving to my sister-in-law who is allergic to mushrooms, so I left those out, but he recomended "anything but button mushrooms - I hate white button mushrooms." He didn't really give an amount, basically said to add as much as you like. Also, I repalced his celery with parnips, because I *hate* celery. Change out the parsnips for celery if you'd like, and add in a generous amount of mushrooms if you'd like.

Since you can't get it on Food TV, here it is, my version:
Steak and Cheese Guiness Pie
Serves 6

Ingredients:
3 white or yellow onions
Olive Oil
Beef brisket - about 2 lbs cut into 1" pieces
1 TB flour
Salt and pepper
Sprig of rosemary
3 cloves of minced garlic
1 tbsp butter
2 parsnips, 1"-ish pieces
2 carrots, 1"-ish pieces
1 can Guinness beer (Can, not bottle)
Beef stock or broth, or water - just enough to cover
1 package puff pastry - I got Peppridge Farms, which comes with 2 sheets.
2 cups shredded sharp cheddar cheese
1 egg, beaten with tsp water
1 package frozen peas (about 2 cups or so)

slice the onions thinly and heat in a large oven-safe pot over medium with a little olive oil and salt until they caramelize and turn a nice brown.
Meanwhile, put the beef pieces in a large zip-top bag with the flour and some kosher salt and pepper. Shake up.
When the onions are brown, add the beef to the pot and stir around for a couple of minutes to get a little color.
Add the rosemary, garlic, butter, parsnips, carrots.
Pour in the whole can of beer.
Add enough stock or water to just almost cover the meat and veggies,but not quite.
Cover and stash in a 350 degree oven for 2 hours.

After 2 hours, roll out one piece of the puff pastry and line the bottom of a 9" pie plate.

Stir half of the cheese into the stew and pour the stew into the pastry. Sprinkle on the rest of the cheese.

Go around the edge of the pastry with your egg wash.

Roll out the second piece of puff pastry. Lightly score it in a checkerboard pattern then place on top of the pie. Fold up the edges in a rustic fashion, don't waste any of that delicious pastry by crimping and cutting. Just press it together, and then fold it up on top of the pie. Brush the whole thing with egg wash.

Bake at 350 for 40 minutes.

Cook the frozen peas however you normally do, and serve a big scoop of pie with a spoonful of peas over the top, and a pint of Guiness.

As an aside, this makes an absolutely heavenly stew even without making it into a pie, and you could certainly just serve it that way, but the puff pastry shell gives it a great *wow* factor.
GONE, BABY, GONE.
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Postby okbye » Mon May 05, 2008 6:49 pm

I bet Jamie's minty mushy peas would be good alongside that.
I do not do rosemary, what would be a good substitute? It doesn't look like there's a lot of other seasoning where it could just be left out.
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Postby jackiecat » Mon May 05, 2008 7:22 pm

I think thyme would be good instead of rosemary.
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Postby Myrealana » Mon May 05, 2008 9:38 pm

The Guiness is so full-bodied that I don't think you'd miss the rosemary if you left it out altogether.
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Postby nolafoodie » Mon May 05, 2008 11:21 pm

okbye wrote:I bet Jamie's minty mushy peas would be good alongside that.
I do not do rosemary, what would be a good substitute? It doesn't look like there's a lot of other seasoning where it could just be left out.


Maybe tarragon?
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Postby Myrealana » Mon Jul 14, 2008 11:11 am

okbye wrote:I bet Jamie's minty mushy peas would be good alongside that.
I do not do rosemary, what would be a good substitute? It doesn't look like there's a lot of other seasoning where it could just be left out.

I made this again, but as I was cooking, I realized I was out of rosemary. I used thyme instead and it was wonderful - probably better than with the rosemary in fact.
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Postby okbye » Mon Jul 14, 2008 12:04 pm

I didn't use anything and it was fine, the Guinness really came through. I used a bit too much though and it was pretty Guinness-y, I liked it but someone who wasn't as much of a fan probably wouldn't like it. Don't be tempted to use all Guinness so you don't have to open up a can of stock :wink:
I don't mean to sound cold, cruel or vicious but I am so that's the way it comes out - Bill Hicks

"Just because I don't care doesn't mean I don't understand.“ Homer Simpson

Charlie Brooker: "What is the most complicated thing you do in your kitchen?"
David Mitchell: "Worry about death."
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Re: Jamie Oliver's Steak and Cheese Guiness Pie

Postby beckyp » Mon Sep 07, 2009 12:15 pm

If you make this without the crust, do you still stir the cheese into the stew? Or just add some on top when you serve it?
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Re: Jamie Oliver's Steak and Cheese Guiness Pie

Postby ghenne » Mon Sep 07, 2009 1:23 pm

I made it last March.

Need to make it again. It was a huge hit.

http://thecuttingedgeofordinary.blogspo ... s-pie.html
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Re: Jamie Oliver's Steak and Cheese Guiness Pie

Postby okbye » Mon Sep 07, 2009 1:57 pm

beckyp wrote:If you make this without the crust, do you still stir the cheese into the stew? Or just add some on top when you serve it?


Personally I would stir it in then sprinkle a little more on top near the end, maybe hit the broiler for a minute to brown it up.
I don't mean to sound cold, cruel or vicious but I am so that's the way it comes out - Bill Hicks

"Just because I don't care doesn't mean I don't understand.“ Homer Simpson

Charlie Brooker: "What is the most complicated thing you do in your kitchen?"
David Mitchell: "Worry about death."
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