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Steak, Guinness and cheese pie with a puff pastry lid from Jamie at Home: Cook Your Way to the Good Life (page 342) by Jamie Oliver

  • beef brisket
  • carrots
  • celery
  • rosemary
  • red onions
  • cheddar cheese
  • Guinness
  • field mushrooms
  • puff pastry

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Notes about this recipe

  • Breadcrumbs on March 18, 2012

    p.342 - I actually made this a year ago but forgot to post! Gosh this was good - really, really good! Oh, and the house smelled amazing! Now this isn’t a dish you can whip up after a day at work, nope not at all. JO has you braise it for a couple of hours so this dish needs time. I worked from home today just to accommodate this pie! I have to say I was skeptical when I read the meat wasn’t floured, I couldn’t imagine making a steak pie without doing this. That said, I thought I’d put our fate in JO’s hands and went w his idea. What emerges from the oven is a fabulously aromatic, rich and truly scrumptious bit of steak pie heaven. The flavours were well balanced and I was especially surprised by the deep, rich flavours in the sauce given that the only liquids added were Guinness and water. Hat’s off to JO and the Irish, this was a huge hit.

  • Lillibet on October 15, 2011

    Really rich and flavourful. The PERFECT pie!

  • melissabazley on April 22, 2011

    What a superb pie !! So delicious and tasty. If feeling lazy, just use packaged puff pastry. I also added more mushrooms (as I love them) A great winter dish...or anytime really !!

  • sarahcooks on April 18, 2011

    The best pie I've ever made! You can taste the beer but it is not at all overpowering, and the meat was meltingly tender. I used sirloin tip roast. I'll be making this again and again.

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