Welcome to FALL FOOD FRIDAYS! I got an email from VABlondie for Jamie Oliver's Guinness, Beef and Cheese Pot Pie, which sounds absolutely delicious. It looks like an in depth recipe, but it's actually pretty straight forward, no more difficult than stew. Thanks VA for sharing the recipe! Here it is...steak, guinness and cheese pie with a puff pastry lid
main courses | serves 4 to 6
This pie is a real winner! As it uses bought puff pastry, it’s quick to prepare, and you can make the filling the day before if you want.
• olive oil
• 3 medium red onions, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 2Tablespoons butter, plus extra for greasing
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 4 field mushrooms, peeled and sliced
• 2-2.5lb brisket of beef or stewing beef, cut into 1" cubes
• a few sprigs of fresh rosemary, leaves picked and chopped
• sea salt and freshly ground black pepper
• 1 x 440ml can of Guinness (no lager, please!)
• 2 heaped tablespoons plain flour
• 7 ounces freshly grated Cheddar cheese
• 1 package high quality puff pastry (phyllo dough)
• 1 large free-range or organic egg, beaten
Preheat the oven to 375ºF. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour 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 fast 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 1½ hours. 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 liquidy, place the pan on the hob 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 pound coin. Butter a deep 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 criss-cross it lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.
I have another recipe from a fellow blogger, Amanda: What a great, EASY, meal this one sounds like.
Enjoy! Those are the FALL FOOD FRIDAY recipes...please join in and email me what you love to cook this time of year!
This pie is a real winner! As it uses bought puff pastry, it’s quick to prepare, and you can make the filling the day before if you want.• olive oil
• 3 medium red onions, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 2Tablespoons butter, plus extra for greasing
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 4 field mushrooms, peeled and sliced
• 2-2.5lb brisket of beef or stewing beef, cut into 1" cubes
• a few sprigs of fresh rosemary, leaves picked and chopped
• sea salt and freshly ground black pepper
• 1 x 440ml can of Guinness (no lager, please!)
• 2 heaped tablespoons plain flour
• 7 ounces freshly grated Cheddar cheese
• 1 package high quality puff pastry (phyllo dough)
• 1 large free-range or organic egg, beaten
Preheat the oven to 375ºF. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour 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 fast 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 1½ hours. 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 liquidy, place the pan on the hob 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 pound coin. Butter a deep 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 criss-cross it lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.
I have another recipe from a fellow blogger, Amanda: What a great, EASY, meal this one sounds like.
Vegetarian Dump Chili
It doesn't get easier than this
1 large onion, chopped
A couple of carrots, chopped
1 can tomato soup
1 large can diced tomatoes
1 can chick peas
1 can cannelloni beans
1 can black beans (but I like to use 2 cans)
1 can corn
1 packet of your favorite chili seasoning (or 2 if you really like spice)
Dump all ingredients into a large pot. Always drain and rinse your beans and chickpeas before adding them (this washes off the ogliosaccharides and prevents gas). Add water to produce desired consistency. For really thick chili, add a couple of table spoons of corn starch. Simmer 1 hour. Also good for refrigerating and eating the next day.
This is one of me and my husband's favorite recipes when it gets cold outside. Unfortunately it seems that Michael is allergic to the beans and chickpeas in it, so we will have to skip it this year.
Enjoy! Those are the FALL FOOD FRIDAY recipes...please join in and email me what you love to cook this time of year!
1 comment:
YUM YUM YUM. I want to try that first one!
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