" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


This is one of those dishes that looks intimidating and labor intensive but really isn't.
I adapted this recipe that is in one of my Jamie Oliver cookbooks.
I thought I had everything to make it exactly as written but I was missing a couple of key ingredients ( like Guinness, mushrooms and raw cubed beef), so I just decided to use some leftover steak I had on hand and create my own version as I had already thawed the pastry.

I still plan on making the original however everyone thought my version turned out really good.

Deep Dish Beef Pie

  • olive oil
  • 1 onion chopped
  • 2 tsp minced garlic
  • 1 tablespoons of butter
  • 2 carrots chopped
  • 1 celery stalk chopped
  • 1 pound of cooked cubed beef steak or roast
  • 1 tbsp of rosemary
  • salt and pepper
  • 1 bottle of dark beer
  • 1 tablespoon flour
  • 1 cup of shredded old cheddar cheese
  • 1 pkg of puff pastry thawed
  • 1 beaten egg

Heat oven to 375F

In a deep dutch oven heat the olive oil and add the onion, carrot, garlic and celery.
Cook until slightly softened.
Add the beef, butter and seasonings and mix well .
Add the beer , stir in the flour and bring to a simmer.
Cover and place in the oven for 1 hour or until sauce is dark and thickened.
Remove and stir in 3/4 of the cheese. Let cool slightly.
Meanwhile divide the puff pastry into two pieces, one third and two thirds. roll out the pastry on a floured surface to make a bottom and top for the buttered casserole dish you are using for the pie.

Line the dish with the larger of the pastry so that the sides hang over the edge.
Pour in the stew and top with remaining cheese.
Place the other piece of pastry on top and fold over the hanging pastry on top twisting slightly.
Cut a crisscross design with a sharp knife and brush the top with the beaten egg.
Bake for 45 minutes until top is golden and puffy.

Wine Suggestion: Shiraz or dark beer


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