• Cooking Time: 2hr
  • Servings: 7
  • Preparation Time: 60


While on holiday with my son in Australia he taught me some of his recipes. So my daughter not to out done gave me a few of hers enjoy David.

Submitted by: "slowhanddave"


  • 1/4 c. Olive oil
  • 3 medium red onions, peeled and chopped
  • 3 cloves of garlic, peeled and chopped
  • 2 tbsps. butter, plus more for greasing
  • 2 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 Yukon Gold potato's peeled and chopped
  • 2 turnips peeled and chopped
  • 2 sticks celery - trimmed and chopped
  • 4 field mushrooms (portabella) sliced
  • 3 lbs. beef brisket or stewing beef, cut into 3/4 inch cubes
  • A few sprigs of fresh rosemary, leaves picked and chopped
  • Sea salt and freshly ground black pepper
  • 1 1-pint can Guinness - not lager
  • 2 heaping tbsps. flour
  • 7 oz of shredded cheddar cheese
  • 1 lb. store bought puff pastry
  • 1 egg, beaten with a fork


  • Preheat the oven to 375f.
  • In a large ovenproof pan, heat a olive oil on low heat.
  • Add the onions and fry gently for about 10 minutes - try not to color them too much.
  • Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms.
  • Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.
  • Fry for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover.
  • Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 1/2 hour.
  • Remove the pan from the oven and give the stew a stir.
  • Put it back into the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich, dark and thick.
  • A perfect pie filling needs to be robust, so if it's still quite liquidly, place the pan on the burner and reduce until the sauce thickens.
  • Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.
  • Cut about a third of the pastry off the block.
  • Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a silver dollar.
  • Butter an appropriately sized pie dish, then line with the larger sheet, leaving the edges dangling over the side.
  • Tip the stew into your lined dish and even it out before sprinkling over the remaining cheese.
  • Brush the edges of the pastry with a little beaten egg.
  • Cut the other rolled sheet of pastry to fit the top of the pie dish and crisscross it lightly with a sharp knife.
  • Place it over the top of the pie and fold the overhanging pastry onto the pastry lid to make it look nice and rustic.
  • Brush the top with beaten egg, and then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden.

Categories: Casserole 
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