so much time in my world I’ve got three
onions here peeled and sliced with a
little olive oil salt and pepper
I want a sprig of rosemary and then I’ve
got three cloves of garlic and at this
point I want a nice knob of butter
straight in whites melting I’ve got two
sticks of celery two carrots peeled and
sliced mushrooms slice them up and then
over here I’ve got inch dice of brisket
of beef and straight in there big pinch
of pepper a big pinch of salt
and then one can just under a pint of
Guinness it’s going to pull them and I
just want to stir in a heat tablespoon
of flour just get a little bit of water
or beef stock and just top that up just
a little bit lid goes on and put that in
an oven just to let all them the flavors
mix up and you’re gonna get a really
nice robust jus perfect either for a
stew or a filling right this Jews been
in about two hours have a little look
I’m cheating because I’m actually going
to use a pre bought puff pastry and I
want to just cut off a third of it just
like that for my lid and then on a
little bit of flour and I want to get
this pastry rolled out to about three
millimeters thick take the pastry to one
side get my lovely dish let the sides in
here I’ve got 100 grams of cheddar
cheese stirred into the stew get this
filling in here like this
you want another hundred grams of cheese
on the top with this little bit of
pastry very quickly roll out your lid
crack an egg in there I want to get my
egg wash and just brush it around the
outside here and then as far as this
lids concern just score it lightly with
a knife in a crisscross fashion egg wash
this
now then I’m going to pick this up and
put this straight over the pie and then
with these bits just pull them back over
and crinkle this up and look at that
that is a beautiful pie I’m now going to
put that in the oven back at 180 350
Fahrenheit and I’ll cook that for about
40 minutes or until bubbling and golden
and that is a good have a look at that
beautiful let’s serve this little baby
up Wow beautiful
onions here peeled and sliced with a
little olive oil salt and pepper
I want a sprig of rosemary and then I’ve
got three cloves of garlic and at this
point I want a nice knob of butter
straight in whites melting I’ve got two
sticks of celery two carrots peeled and
sliced mushrooms slice them up and then
over here I’ve got inch dice of brisket
of beef and straight in there big pinch
of pepper a big pinch of salt
and then one can just under a pint of
Guinness it’s going to pull them and I
just want to stir in a heat tablespoon
of flour just get a little bit of water
or beef stock and just top that up just
a little bit lid goes on and put that in
an oven just to let all them the flavors
mix up and you’re gonna get a really
nice robust jus perfect either for a
stew or a filling right this Jews been
in about two hours have a little look
I’m cheating because I’m actually going
to use a pre bought puff pastry and I
want to just cut off a third of it just
like that for my lid and then on a
little bit of flour and I want to get
this pastry rolled out to about three
millimeters thick take the pastry to one
side get my lovely dish let the sides in
here I’ve got 100 grams of cheddar
cheese stirred into the stew get this
filling in here like this
you want another hundred grams of cheese
on the top with this little bit of
pastry very quickly roll out your lid
crack an egg in there I want to get my
egg wash and just brush it around the
outside here and then as far as this
lids concern just score it lightly with
a knife in a crisscross fashion egg wash
this
now then I’m going to pick this up and
put this straight over the pie and then
with these bits just pull them back over
and crinkle this up and look at that
that is a beautiful pie I’m now going to
put that in the oven back at 180 350
Fahrenheit and I’ll cook that for about
40 minutes or until bubbling and golden
and that is a good have a look at that
beautiful let’s serve this little baby
up Wow beautiful
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