Steak & Guinness Pie
recipe from Lisa@ The Cutting Edge of Ordinary - adapted from a recipe by Jamie Oliver
¼ pound bacon (try to use applewood smoked if you can) cut into 1 inch pieces
2 lbs chuck roast, chopped into 1 inch cubes (original recipe calls for brisket, but almost every blogger I saw make this used chuck)
1 red onion, medium dice
2 carrots, medium dice
2 stalk of celery, medium dice
8 ounces sliced mushrooms
3 cloves of garlic, finely diced
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 can Guinness
1 cup beef stock
2 cups cheddar cheese, shredded
1 box puff pastry, thawed
1 egg + 1 tablespoon water, beaten
unsalted butter
kosher salt & pepper
all purpose flour
 
Preheat the oven to 350. Dredge the piece of chuck roast in flour and shake off the excess.

Over medium heat in your favorite oven safe large pan (cast iron works great) cook the bacon then remove leaving the grease in the pot. Salt & pepper the chuck roast pieces. Raise the heat to medium high and add it in batches. Brown it all over (about 4 minutes). If the pan starts to dry up, add a little bit of butter. Remove and set aside.

Dump all but 1 tablespoon of fat out of the pan. Add in the onions, carrots and celery. Salt & pepper to taste. Cook until the vegetables are softened, about 5 minutes. Add the mushrooms and cook until softened. Add the garlic and cook one more minute.

Now add the Guinness and bring to a boil making sure to scrape the bottom of the pan to free up any of those tasty bits. Add the stock, rosemary, thyme, bacon, and chuck roast back into the pan. Put the pan in the oven, uncovered and cook until the chuck is tender (about 1 1/2 to 2 hours). Check the meat every 30 minutes and add more beer or stock if necessary so the pan doesn’t dry up before the meat is done. Once the meat is finished remove the pan and add in the cheddar cheese. Raise the oven heat to 400. 
 
Butter a pie pan or another dish that is 8x10 and at least 2 inches deep. Roll out a sheet of puff pastry big enough to cover the bottom of pan with a little overhang. At this point I put the bottom crust into the oven for about 6 to 8 minutes, just to cook it a bit so it wouldn't become soggy. Cut a little slit in it so it won't puff up on you. Remove from the oven and pour the beef mixture in the pan.

Roll out the second piece of puff pastry making it large enough to cover the pan. At this point you can score this piece, making it pretty and decorative, being careful not to cut all the way through. I used a criss-cross pattern. Place on top of the pan to cover, pushing down edge to seal. Brush the top with the egg wash. Place in oven and bake until golden brown, about 30 to 40 minutes.