• 3 Onions, sliced
  • 3 Tbsp Olive Oil
  • 1 sprig fresh Rosemary
  • 3 Garlic Cloves, minced
  • 1 Tbsp Butter
  • 2 Celery sticks, finely sliced
  • 2 Carrots, peeled and diced
  • 4 oz Green Peas
  • 8 oz Mushrooms, sliced
  • 1 lb Beef Stew Meat
  • 1 can Guinness Stout Beer
  • 1 Tbsp All Purpose Flour
  • 1.5 – 2 cups Beef Stock
  • 2 cups Cheddar Cheese, shredded
  • 1 package Puff Pastry
  • 1 Egg, beaten
  • Salt & Pepper


  1. In a deep Dutch oven, sauté onions with olive oil until slightly browned, and season with salt and pepper to taste. Stir in rosemary, minced garlic, 1 tbsp butter, celery, carrots, peas and mushrooms.
  2. Add beef, a pinch of pepper and salt. Pour 1 can Guinness. Stir in 1 heaping tbsp flour to ¼ cup beef stock. Add to mixture.
  3. Pour in remaining beef stock to top off stew; liquid should not cover beef.
  4. Cook at 180 degrees C for 2 hours.
  5. Remove from oven and stir in 1 handful of shredded cheddar cheese.
  6. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry.
  7. Pour in the stew filling. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.
  8. Brush the outer edge of the puff pastry with the beaten egg.
  9. Cover with another piece of puff pastry that has been lightly scored with a knife, don’t cut all the way through the pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Fold excess puff pastry that is draping over the bowl.
  10. Brush top with beaten egg. Bake pie in the oven at 180 degrees C for 40 minutes or until bubbly and golden.