Steak Guinness and Cheese Pie

Ingredients:
Beef brisket (cut in 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
Beef stock
2 cups (or more) of shredded white cheddar cheese
1 egg, beaten with a fork

In a stew pot, sauté onions with a little olive oil, salt and pepper
until slightly browned. Stir in a sprig of rosemary. Saute until fragrant.
Add minced garlic, butter, celery and carrots.  Saute for another minute or two.
Add mushrooms and beef.

Remember to season every layer of added ingredients with a pinch of pepper and salt.

Once everything has a just barely light golden brown, add Guiness.
Stir giving the mixture time to warm up. Then add flour and stir again. No lumps.
Pour beef stock in to top off the stew mixture. Don't cover beef cubes, just level with them.

Cook at 350 degrees for 2 hours in an oven safe pot or casserole.
Stew should come out rich and thick, not too liquidy.

Remove from oven and stir in a handful of shredded white cheddar cheese. Let sit.

Roll out puff pastry to 3mm. Line a pie pan or round casserole dish with puff pastry.
Dish should be at least 4" deep. 
Brush the edge of the pastry with beaten egg to help seal.

Pour in stew filling and top with the rest of the shredded cheddar cheese.

Roll out the other layer of puff pastry and cover the pie.
Fold excess up over the pie to look nice - whatever you like.

Score lightly with a knife to let out steam 
- I like to make little bird feet impressions.

Bake in oven at 350 degrees for 40 minutes or until bubbly and golden.