Beef And Stout Pie

• 7 Tbsp Olive Oil
• 1 1/2 lb. button mushrooms, quartered
• 2 C frozen or fresh pearl onions
• Salt and fresh ground pepper to taste
• 1 C All purpose flour
• 10 cloves garlic, minced
• 2 Tbsp tomato paste
• 5 tsp drained brined peppercorns
• 2 1/2 C Guinness Stout
• 3 1/2 lb. beef chuck cut into 1" pieces
• 1 C beef broth
• 1 lb. each carrots and yellow potatoes cut into bite size pieces, frozen vegie mix
• 1 Tbsp fresh chopped thyme
• 2 Tbsp Worcestershire sauce
• One 16" round Stilton pastry
• 1 egg, beaten with 1 tsp water
• Basic dough recipe
• 2 1/2 C All purpose flour
• 1/2 tsp salt
• 1 C plus 10 Tbsp frozen unsalted butter
• 10-012 Tbsp ice water

1. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
2. Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, mushrooms, carrots, potatoes, mixed vegies and thyme; bring to a boil. Cover; simmer over med-low heat, stirring occasionally 3 hours or until beef is very tender and sauce is thickened. Cool stew completely, uncovered, about one hour. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
3. Preheat oven to 400 F. Brush rim of pot with water. Lay pastry on top, let it droop onto filling. Crimp edges to seal. Brush with egg mixture. Cut slits in to to vent, bake 30 minutes, until browned.
4. Dough preparation
5. Sift together flour and salt then place in food processor with butter and just enough ice water to mix together (should hold together without crumbling and not too wet) take out and cover with plastic wrap then refrigerate.
6. (If you overwork mixture or add too much water, pastry will be tough.)
7. Roll out dough on a floured surface with a floured rolling pin to fit baking dish(s).
8. Arrange dough with a short side nearest you on a floured surface and roll out, then crumble Stilton (blue cheese) onto 1/2 of the dough, fold over and roll out again.
9. Fit over dish(s), brush with egg wash, then bake at 400 F until crust is golden brown (about 30 minutes).

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Taken from www.epicurious.com/recipes/member/views/beef-and-stout-pie-50010844 (may not work)