MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guinness Pie
 Categories: Beef, Vegetables, Herbs, Beer, Cheese
      Yield: 6 servings

MMMMM---------------------------STEW---------------------------------
      4 tb Butter
      2 lg Red onions; chopped
      4 cl Garlic; minced
      2    Carrots; peeled, chopped
      2    Celery ribs; chopped
     10    Mushrooms; trimmed, sliced
      3 lb Second cut brisket or stew
           - meat, chopped in bite-size
           - pieces
           Salt & fresh ground pepper
      2 tb A-P flour
      1    Rosemary sprig
      4 c  Guinness or other stout
      1 c  Trotter gear; recipe follows -OR-
      8 oz Cheddar; fresh grated

MMMMM--------------------------PASTRY--------------------------------
  1 1/2 c  A-P flour
  2 1/4 ts Baking powder
    3/4 ts Salt
    1/2 c  Unsalted butter; very cold,
           - diced
      1    Egg yolk; lightly beaten

  FOR THE STEW; Set the oven @ 375°F/190°C.

  In a large, ovenproof pan fitted with a lid, heat 2
  tablespoons of the butter over medium-low heat. Add the
  onions and garlic and cook, stirring frequently, until
  soft, about 10 minutes.

  Add the carrots, celery, mushrooms and remaining 2
  tablespoons butter and cook over medium heat, stirring
  frequently, until the mushrooms are dark in color and
  the moisture released by them has evaporated, about 15
  minutes.

  Season the beef pieces all over with salt and pepper.
  Add the beef, flour and rosemary to the pan and cook
  over high heat, stirring often, for about 5 minutes.

  Add enough Guinness to just cover the beef. Cover the
  pan and put it in the oven for 1 1/2 hours. Remove from
  the oven and stir. If using trotter gear, stir it in
  now. Return to the oven and cook for 1 hour more. If it
  remains thin, set the pan over medium-low heat, remove
  the lid and reduce the liquid. Season to taste with salt
  and pepper. If using Cheddar, fold in about half.

  While the stew is cooking, prepare the pastry: sift
  together the flour, baking powder and salt into a bowl.
  Using a pastry cutter or your hands, quickly work the
  butter into the dough until it is the texture of coarse
  meal. Add ice water, a splash at a time, until a firm
  dough forms. Wrap the dough in plastic and refrigerate
  for at least 2 hours.

  Place the dough between two sheets of plastic wrap and,
  using a rolling pin, roll to the thickness of a computer
  mouse pad. Pour the stew into an 8"square, 2" high Pyrex
  dish or a deep 9" pie pan. If using Cheddar, scatter the
  remaining cheese across the top. Place the dough on top
  of the pie and pinch it closed around the edges using
  the tines of a fork, then slash the center lightly with
  a knife. Brush with the egg yolk, place on a baking
  sheet and bake for 45 minutes, or until the pastry is
  puffy and golden.

  Recipe from: Jamie Oliver & Fergus Henderson

  Adapted by: Sam Sifton

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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