Irish Pie

• 2 lbs stewing beef
• 14 cup vegetable oil
• 2 beef bouillon cubes
• 2 large onions, diced
• 2 large potatoes, diced
• 2 large carrots, diced
• 0.5 (170 g) can tomato paste
• 12 tablespoon thyme, chopped
• 12 tablespoon rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 cups water
• 12 cup cornstarch
• 12 cup red wine
• 1 cup frozen peas
• puff pastry

1. In a deep oven-proof skillet, heat oil.
2. Season beef.
3. Sear beef on all sides in hot oil.
4. Add beef base, onions, potatoes, carrots, tomato paste, thyme, rosemary, salt, pepper and water.
5. Simmer for about 1 hour until beef is tender.
6. Combine cornstarch and wine.
7. Slowly add to simmering stew, stirring constantly.
8. Simmer for 5 minutes.
9. Reduce heat.
10. Add peas.
11. Set aside.
12. Roll puff pastry into a rectangle large enough to cover top of skillet.
13. Cover stewed mixture with puff pastry, trimming to fit.
14. Pierce pastry with fork.
15. Bake in a 400F oven for 20 minutes, then reduce heat to 350F for 20 minutes.

stewing beef, vegetable oil, onions, potatoes, carrots, tomato paste, thyme, rosemary, salt, pepper, water, cornstarch, red wine, frozen peas, pastry

Taken from www.food.com/recipe/irish-pie-361165 (may not work)