music intro
Ive got three onions here peeled and sliced with a little olive oil, salt and pepper.
I want a sprig
of
rosemary
and then i have got three cloves of garlic
and at this point i want a nice knob of butter
straight in while its 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 diced
of brisket of beef
and straight in there
A big pinch of pepper
A big pinch of salt
and the one can, just under a pint of Guinness
I'm just gonna pour that in
and i just want to stir in
a heaped 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 the flavors mix up
and your going to get a really nice robust stew, perfect either for a stew or a filling
right this stew's been in for about 2 hours
Let's have a little look. I'm cheating, because i'm actually gonna use a pre-bought puff
pastry and i want to cut off a third of it just like that
for my lid, and i want 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 a hundred 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
and I wanna get my egg wash and just brush it around the outside here
and then as far as this lid is concerned, just score it lightly with a knife
in a criss cross fashion. egg wash this now
then im 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 gonna put that in the oven back at 180, 350 Farenheit
and I'll cook that for about forty minutes or until bubbling and golden
and that is a gooden
have a look at that
beautiful
lets serve this little baby up
woah
beautiful