The recipe I used was on Epicurious.com and attributed to Jamie Oliver.
Beef brisket (1 inch pieces)
Store bought puff pastry
3 onions sliced
Sprig of rosemary
3 cloves of garlic; minced
1 tbsp butter
2 sticks celery – finely sliced
2 carrot sticks – peeled and sliced
Field mushrooms (portabella); as many as you like; sliced
1 can Guinness
1 heaping tbsp flour
2 handfuls of shredded white cheddar cheese
1 egg, beaten with a fork
When I went to my favorite butcher, Joseph’s Market, Danny recommended New York Sirloin rather than brisket. Apparently, they only sell brisket in 6 lb sections! (He also made me promise to try making Cornish pasties for one of my pies. He had them growing up and says they’re amazing!)
The recipe was sort of vague, so I got a couple pounds of meat. Everything was combined in a pot on the stove, one at a time. (I forgot the mushrooms, much to my family’s glee.) Oh yes, I also used Guinness Extra Stout. That’s how I roll.
Since this is a stew, I checked another cookbook and added oregano and Worcestershire Sauce. I also added garlic salt.
Then you bake the contents in the pot in an oven at 350 for a couple hours. Boy did the house smell good!
I sampled it about 90 minutes in and thought it a little bland. So I put some Lost in the Woods Hot Sauce to give it a little kick.
After the oven, you add a handful of cheese, pour the stew in a pie crust, and add another handful of cheese on top. Brush it with egg and bake it at 350 for 40-45 minutes.
It is delicious!!