4 tbsp butter, divided
1/2 red onion
4 cloves garlic, minced
2 carrots, thin sliced
2 ribs celery, thin sliced
1 cup mushrooms, quartered
1 1/2 pounds ribeye, cubed
3 tbsp flour
1 sprig rosemary
1 bottle Guinness
8 oz. Cheddar, grated
Salt & pepper to taste
For the pastry:
1 1/2 cups AP flour
2 1/4 tsp baking powder
3/4 tsp salt
1 stick very cold butter
1 egg, lightly beaten

1. Preheat oven to 375 degrees.
2. In a large, ovenproof pan with lid, heat 2 tbsp butter over medium low heat. Add onions and garlic and cook, stirring until soft, about 10 minutes.
3. Add carrots, celery, mushrooms and remaining butter and cook about 15 minutes.
4. Season beef well with salt and pepper. Add beef, flour and rosemary and stir well. Cook about 5 minutes over high heat.
5. Add just enough guinness to cover beef. Allow to simmer for about 15 minutes or until it begins to thicken. Stir in half of the cheddar.
6. For the pastry sift together flour, baking powder, and salt into a bowl. Using a pastry cutter, quickly work butter into the dough. Add chilled vodka a splash at a time. Work together until a firm dough forms. Wrap and refrigerate an hour.
7. Place the dough between two pieces of parchment. Roll out about 1/4" thick. Pour the filling into an 8x8 pan. Top with remaining cheddar, then crust and seal the edges. Cut a slit into the top of the crust to vent, then brush with egg. Place on a sheet tray and bake 45 minutes or until golden brown.
8. Photo credit: Katie Quinn Davis