Beef and Guinness Pie

From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco Use Beef Stock for this recipe

• Ready In: 1 hr 54 mins
• Serves: 6-8

Ingredients

• FILLING

• 2  lbs stewing beef, cut into 1/2-inch pieces
• 4  cups  Guinness stout
• 1  garlic clove
• 2  bay leaves
• 1  cup  homemade beef stock
• 2  stalks celery, sliced
• 2  large carrots, peeled and sliced
• 1  large onion
•  salt & fresh ground pepper
• 2  tablespoons fresh flat-leaf parsley, minced
• 1  bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8-10 peppercorns, and 1 bay leaf)
• 1  tablespoon cornstarch
• 1⁄2 cup cold water
• 3 -4  large mushrooms, sliced (optional)

• PASTRY

• 1 3⁄4 cups all-purpose flour
• 1  pinch salt
• 1⁄3 cup vegetable shortening, such as Crisco
• 1⁄3 cup  unsalted kerrygold irish butter, cut into small pieces
• 1⁄3 cup  ice water

• EGG WASH

• 1  egg
• 1  tablespoon water

Directions

1. FILLING:
2. In a large container with lid, combine the beef, 2 cups Guinness, garlic (crush with heal of hand or blade of knife) and bay leaves.
3. Cover and refrigerate for 24 hours.
4. Drain and discard marinade, garlic and bay leaves.
5. In a large saucepan over medium heat, bring the marinated beef, remaining 2 cups Guinness, and beef stock, Recipe #488054 or broth to a boil.
6. Reduce heat to medium low, cover and simmer for 1 to 1 1/2 hours, or until the meat is tender.
7. Skim off any foam that rises to the top.
8. Add the celery, carrots, onion, salt, pepper, parsley and bouquet garni and cook for 15 to 20 minutes, or until the vegetables are slightly tender.
9. In a small bowl, combine the cornstarch and water, whisk until smooth.
10. Stir into the filling, and cook for 2-3 minutes, or until the liquid is thickened.
11. Preheat oven to 375 degrees.
12. PASTRY:
13. Combine, flour, salt, shortening and butter in a food processor fitted with a metal blade.
14. Pulse 4 to 5 times, or until the mixture resembles coarse crumbs.
15. Sprinkle in 4 tablespoons of the ice water, pulse 4 to 5 times, and if needed, add the rest of the water and pulse again.
16. Form dough into a disk and wrap in plastic wrap and refrigerate for 30 minutes.
17. On a floured surface, roll out the dough to a circle 12 inches in diameter.
18. Remove the bouquet garni, stir in the mushrooms if using, and transfer the filling to a 10-ince deep-dish pie plate.
19. Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape.
20. Brush the top with the egg wash.
21. Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.