I’ve recently become a big Jamie Oliver fan. I find his food movement very inspiring, his recipes always great, and he seems like an all-around good guy. I’ve already set my dvr to record his upcoming new show, Jamie Oliver’s Food Revolution, and although I’ve never been a big reality tv fan, I think Jamie’s show promises to be different. Plus, it’s about food!
I came across a video recently (via the E.A.T. food blog) of Jamie Oliver giving a speech about his “food movement” and why he does it. It was twenty-one minutes long and I never expected to watch the entire thing. Little did I know that I would be inspired and actually change the way I think about some foods (like the chocolate milk he refers to in the video – I had no idea it had so much sugar in it). Here’s the video if you’re so inclined, otherwise scroll down and we can talk Guinness Pie!
So, about this pie. It’s really more of a stew with a puff pastry top (at least my version is), but if you’re not a corned beef fan then this is definitely the way to go! I’m reprinting the recipe exactly as I took it from Jamie’s site, although I did make a few changes:
- 2 T butter
- a few handfuls of baby carrots
- field mushrooms? no clue what they are, so I threw in a bunch of creminis
- I completely forgot the cheese (doh!)
- I used puff pastry only on the top
It was absolutely delicious! The only additional change I would make – and I would really say that this is a must – is to make some fluffy mashed potatoes and serve them under this delicious stew. This makes quite a bit and you could easily freeze the leftovers! Oh, and make sure you have some ice cold Guinness to serve alongside.
Happy St. Patty’s Day!