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1
Preheat the oven to 375 degrees.
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2
In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat.
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3
Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
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4
Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
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5
Season the beef pieces all over with salt and pepper.
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6
Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
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7
Add enough Guinness to just cover the beef.
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8
Cover the pan and put it in the oven for 1 1/2 hours.
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9
Remove from the oven and stir.
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10
If using trotter gear, stir it in now.
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11
Return to the oven and cook for 1 hour more.
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12
If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid.
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13
Season to taste with salt and pepper.
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14
If using Cheddar, fold in about half.
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15
While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl.
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16
Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal.
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17
Add ice water, a splash at a time, until a firm dough forms.
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18
Wrap the dough in plastic and refrigerate for at least 2 hours.
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19
Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad.
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20
Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan.
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21
If using Cheddar, scatter the remaining cheese across the top.
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22
Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife.
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23
Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.
