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1
FILLING:.
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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.
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Cover and refrigerate for 24 hours.
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4
Drain and discard marinade, garlic and bay leaves.
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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.
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Reduce heat to medium low, cover and simmer for 1 to 1 1/2 hours, or until the meat is tender.
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Skim off any foam that rises to the top.
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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.
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In a small bowl, combine the cornstarch and water, whisk until smooth.
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Stir into the filling, and cook for 2-3 minutes, or until the liquid is thickened.
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Preheat oven to 375 degrees.
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12
PASTRY:.
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Combine, flour, salt, shortening and butter in a food processor fitted with a metal blade.
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Pulse 4 to 5 times, or until the mixture resembles coarse crumbs.
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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.
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Form dough into a disk and wrap in plastic wrap and refrigerate for 30 minutes.
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On a floured surface, roll out the dough to a circle 12 inches in diameter.
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Remove the bouquet garni, stir in the mushrooms if using, and transfer the filling to a 10-ince deep-dish pie plate.
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Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape.
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Brush the top with the egg wash.
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Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.
